{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='A feast for the senses - the culinary highlights of 2013' data-url='/boclips/videos/5c54c50ad8eafeecae16d33b' data-video-url='/boclips/videos/5c54c50ad8eafeecae16d33b' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nA feast for the senses - the culinary highlights of 2013\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eCake designs reached new heights in 2013 with everything from burgers to Buckingham Palace captured in sugar craft. While a beating snake heart delicacy and cheese riddled with maggots were among the more unusual culinary delights of the...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eCake designs reached new heights in 2013 with everything from burgers to Buckingham Palace captured in sugar craft. \u003cbr/\u003eWhile a beating snake heart delicacy and cheese riddled with maggots were among the more unusual culinary delights of the year.\u003cbr/\u003eThere was plenty to please the palette in 2013.\u003cbr/\u003eBut this Vietnamese delicacy is certainly not for the faint hearted. \u003cbr/\u003eEating snake meat and drinking the reptile's still beating heart were going down a treat in one Le Mat village.\u003cbr/\u003eRestaurants were booked out in the run up to the Lunar New Year, as this year is the Year of the Snake.\u003cbr/\u003eIn Russia, Uzbek food was setting Moscow's culinary scene alight. \u003cbr/\u003eDishes are often baked in a traditional oven - also known as a tandyr. \u003cbr/\u003eRound breads now compete with fast-food joints across the city, and are sold on street corners. \u003cbr/\u003eTandyrs are also used for baking a variety of other tasty dishes, including baked meat or meat pies called \"somsa.\"  \u003cbr/\u003eFrom loaves to fish and in April, fishmongers and shoppers in Cairo were busy getting ready to mark the Pharaonic Easter. \u003cbr/\u003eIt's the only feast celebrated by both Christians and Muslims together, and it dates back nearly five thousand years to around 2700 BC.\u003cbr/\u003eThe celebration comes the day after the Eastern Orthodox Easter and is marked by buying and preparing special foods, including salted fish.\u003cbr/\u003eAt this shop in the capital, Feseekh or salted rotten fish was being prepared by drying mullet fish in the sun and then salting it in rusty old wooden barrels where it was left to decay. \u003cbr/\u003eMany, like this woman, opt to do it at home rather than buy it in though. \u003cbr/\u003eShe has washed the blood out of the mullet and is rubbing and stuffing the fish with salt from inside out.\u003cbr/\u003eIt is then sealed in plastic bags inside vacuumed jars. \u003cbr/\u003eFinally the salted fish is left to rot out side on the balcony for 21 days before it is ready to be served.\u003cbr/\u003eIn Britain, the recession brought on a huge resurgence in home baking. \u003cbr/\u003eForty-one million Brits were said to have caught the bug - leading to spin off TV shows and craft classes.\u003cbr/\u003eThe Cake International show in London celebrated the latest trends which include high art sugar craft and novelty cakes.\u003cbr/\u003e\"I said to one of the competitors, if you give me that cake, I don't think I'm going to eat it, I'll just see it everyday and then display it. It's amazing,\" laughed Miriam Padua.\u003cbr/\u003eIn Georgia, chefs were busy experimenting with an old classic.\u003cbr/\u003eThe most popular traditional dish, made mainly of bread and cheese, resembles the Italian staple, pizza. \u003cbr/\u003eCooks were adding extra ingredients to Khachapuri in order to win over new foodies.\u003cbr/\u003eEach Georgian region has its own version.\u003cbr/\u003eIt can be round, rectangular or even boat-shaped but cheese is always the main ingredient.\u003cbr/\u003eIn Asia, diners braved heavy rains to tuck into some of Bangkok's top culinary specialities at a food festival. \u003cbr/\u003eOutside the city's biggest shopping complex, chefs were busy cooking up the best in Thai street food.\u003cbr/\u003eSome of those at the festival have roots that go back more than a generation.\u003cbr/\u003eOthers have grown from a single food cart into a fully-operated restaurant or even a chain. \u003cbr/\u003eFoodies were also tantalising their taste buds al-fresco style in London. \u003cbr/\u003eA savoury doughnut containing spiced ox cheek and dusted with paprika sugar was one of the more unusual treats at this year's Taste of London festival in Regent's Park.\u003cbr/\u003eThe tenth annual event hosted over 200 different food and drink producers, including 40 of the capital's top restaurants.\u003cbr/\u003eA donut of a different kind was the order of the day in New York. \u003cbr/\u003eThe Cronut is a cross between a French croissant and an American donut. \u003cbr/\u003eThe sweet hybrid went on sale in limited quantities and within weeks became a huge success.\u003cbr/\u003e\"I'm so happy we waited in line in the rain. This is amazing. Awesome, awesome creation,\" said Kaycie Luong, from Los Angeles, as she sunk her teeth into a Cronut. \u003cbr/\u003eIn Taipei, dishes from around the globe were served up at a food show in the Taiwanese capital.\u003cbr/\u003eTaro fruit sculptures also wowed the thousands of visitors who flocked to the event. \u003cbr/\u003eThe kangaroo is synonymous with Australia. \u003cbr/\u003eWhile most Australians still prefer to eat beef, lamb or chicken, demand for native Kangaroo meat, which is low in fat and high in protein, was slowly growing in 2013.\u003cbr/\u003eKangaroo sausages anyone? \u003cbr/\u003eOn the other side of the world, with a thriving thirst for coffee continuing, efforts were underway to recycle the hundreds of tonnes of grounds that are thrown away every day. \u003cbr/\u003eAn enterprising company, based in Brighton in England, was using coffee waste to grow mushrooms. And no, these delicate fungi do not taste of coffee. \u003cbr/\u003e2013 saw a cake shop with a difference popping up around the world. \u003cbr/\u003eThis \"Depressed Cake Shop\" in London sells the likes of misfortune cookies, black dog macaroons and hundreds of black cloud cupcakes.\u003cbr/\u003eThe cakes are all made by master bakers who are using their creations as a way to try and overcome depression and put a smile on other people's faces.\u003cbr/\u003eBut you may not have been smiling if you'd be invited to London's pop-up \"pestaurant.\"\u003cbr/\u003eThe outlet,  staged to celebrate 85 years of the international extermination company, Rentokil - served a unique variety of dishes.\u003cbr/\u003eFrom crispy barbecued mealworms to salt and vinegar crickets, a lunch like this is definitely not for the faint-hearted.\u003cbr/\u003e\"The scorpion was interesting. It was crunchy. It didn't taste how I thought it would taste. It was actually quite nice,\" said Ryan Brown, from London, who tested one of the pests on offer. \u003cbr/\u003eSomething equally difficult to stomach for some is maggot-riddled cheese. \u003cbr/\u003eThis traditional rotten delicacy is produced by shepherds from sheep's milk and is considered to be an aphrodisiac.\u003cbr/\u003eThere's a growing movement in Sardinia to get the locally produced Casu marzu approved by the European Union. \u003cbr/\u003eIn Asia, China's Autumn Moon Festival was a celebration for friends and families involving plenty of fun and the traditional snack known as mooncakes.\u003cbr/\u003eA shop in Hong Kong held unique workshops to enable dog owners to cook the delicacy for their pets.\u003cbr/\u003eThe traditional round mooncakes represent unity, one of the most important themes during the autumn festival.\u003cbr/\u003eFor these dog owners, family unity includes their pets. \u003cbr/\u003eIn Northern Italy, prisoners were getting a taste of sweet justice in 2013.  \u003cbr/\u003eThey were creating luxury chocolates as part of a scheme that helps improve their employment prospects and prepare them for a life outside. \u003cbr/\u003eThe chocolatiers in question were prisoners serving time at Busto Arzisio jail.\u003cbr/\u003eTheir factory was inside a converted sports facilities area. \u003cbr/\u003eAnd in Cuba, traditional dishes were coming back to restaurants across Havana.\u003cbr/\u003eMany foods had become harder to make and were slowly disappearing due to the island's struggling economy. \u003cbr/\u003eBut economic reforms allowed new eateries to flourish in many neighbourhoods. \u003cbr/\u003ePaella and roast piglet are now firmly back on the menu.\u003cbr/\u003eAP Television\u003cbr/\u003eLe Mat village, Vietnam - 6 February 2013\u003cbr/\u003e1. Close-up of cobra\u003cbr/\u003e2. Restaurant staff bringing cobra into restaurant\u003cbr/\u003e3. Various of snake being killed, blood drained into glass\u003cbr/\u003e4. Close up of entrails including heart being removed\u003cbr/\u003e5. Customer Nguyen Anh Quynh drinking cobra heart with rice liquor\u003cbr/\u003e6. Various of chef cooking snake dish\u003cbr/\u003eAP Television\u003cbr/\u003eMoscow, Russia - 15 February 2013\u003cbr/\u003e7. Close-up of seeds being placed on pieces of dough\u003cbr/\u003e8. Mid of chef putting dough in tandyr \u003cbr/\u003e9. Zoom in on dough being baked in tandyr \u003cbr/\u003e10. Pan across chef removing flat bread from tandyr \u003cbr/\u003e11. Close-up of Uzbek flat bread known as \"non\"\u003cbr/\u003eAP Television \u003cbr/\u003eCairo, Egypt - 14 April 2013 \u003cbr/\u003e12. Close-up fish shop owner lifting salted fish out of wooden barrel \u003cbr/\u003e13. Close-up of fish being placed in bowl \u003cbr/\u003e14. Close-up of woman salting fish at home\u003cbr/\u003e15. Mid of woman putting fish into jar inside plastic bag\u003cbr/\u003e16. Tilt down of woman leaving bag on balcony\u003cbr/\u003e17. Family at dinner \u003cbr/\u003e18. Finished salted fish dish\u003cbr/\u003eAP Television\u003cbr/\u003eLondon, UK - 12 April 2013\u003cbr/\u003e18. Tilt up of octopus cake \u003cbr/\u003e19. Close-up of burger cake\u003cbr/\u003e20. Mid of elephant cake \u003cbr/\u003e21. Pan across lace cakes\u003cbr/\u003e22. Mid Wedding cakes on stand \u003cbr/\u003e23. Tilt down of cake of woman with big hair \u003cbr/\u003e24. Mid of Buckingham Palace cake\u003cbr/\u003e25. Tilt up of Chinese pavilion cake\u003cbr/\u003e26. SOUNDBITE (English) Miriam Padua, Vox pop:\u003cbr/\u003e\"I said to one of the competitors, if you give me that cake, I don't think I'm going to eat it, I'll just see it everyday and then display it (laughs). It's amazing.\"\u003cbr/\u003eAP Television \u003cbr/\u003eTbilisi, Georgia - 3 June 2013\u003cbr/\u003e27. Close-up of Iakob Kekelidze, chef at the Machakhela restaurant, making dough for Khachapuri\u003cbr/\u003e28. Wide of chef\u003cbr/\u003e29. Various of Kekelidze putting Khachapuri in oven\u003cbr/\u003e30. Close-up of Kekelidze adding egg baked Khachapuri\u003cbr/\u003e31. Tracking shot of Kekelidze carrying two Khachapuri and laying them on the counter\u003cbr/\u003eAP Television\u003cbr/\u003eBangkok, Thailand - 13 June 2013\u003cbr/\u003e32. Close-up of noodles being cooked at food festival \u003cbr/\u003e33. Wide of man cooking pad thai noodles\u003cbr/\u003e34. Tilt down of man deep frying pork\u003cbr/\u003e35. Close-up of deep fried pork being lifted from bubbling oil \u003cbr/\u003e36. Wide of people eating at food festival, water on ground \u003cbr/\u003e37. Close-up of man eating \u003cbr/\u003eAP Television\u003cbr/\u003eLondon, UK - 20 June 2013\u003cbr/\u003e38. Close of ox cheek doughnut\u003cbr/\u003e39. Mid of chef Doherty cooking doughnuts\u003cbr/\u003e40. Close up of Doherty's face\u003cbr/\u003e41. Close up of doughnuts in fryer\u003cbr/\u003e42. Close up of ox cheek doughnut being placed on counter\u003cbr/\u003eAP Television\u003cbr/\u003eNew York, US - 3 June 2013\u003cbr/\u003e43. Close up of Cronuts\u003cbr/\u003e44. Mid bakers preparing Cronuts\u003cbr/\u003e45. Reverse bakers preparing Cronuts\u003cbr/\u003e46. Mid bakers preparing Cronuts\u003cbr/\u003e47. Close up bakers preparing Cronuts\u003cbr/\u003e48. SOUNDBITE (English) Kaycie Luong, from Los Angeles:\u003cbr/\u003e\"I'm so happy we waited in line in the rain. This is amazing. Awesome, awesome creation.\" \u003cbr/\u003eAP Television\u003cbr/\u003eTaipei, Taiwan - 27 June 2013\u003cbr/\u003e49. Mid of visitors taking pictures of taro (potato-like root) fruit sculptures\u003cbr/\u003e50. Various of taro fruit sculptures\u003cbr/\u003eAP Television \u003cbr/\u003eCanberra, Australia - 3 July 2013\u003cbr/\u003e51. Various of kangaroos in wild\u003cbr/\u003eAP Television \u003cbr/\u003eSydney, Australia - 5 July 2013\u003cbr/\u003e52. Mid of butcher Sam Diasino sharpening knife\u003cbr/\u003e53. Close-up of Diasino cutting meat\u003cbr/\u003e54. Close-up of kangaroo sausages on sale\u003cbr/\u003eAP Television\u003cbr/\u003eBrighton, UK - 30 July 2013\u003cbr/\u003e55. Close of espresso flowing into cup at branch of Small Batch Coffee\u003cbr/\u003e56. Close of barista banging used coffee grounds into waste bin\u003cbr/\u003e57. Mid of Espresso Mushroom Company's cyclist Jon Coombs collecting bags of used coffee grounds from branch of Small Batch Coffee\u003cbr/\u003e58. Various of Robbie Georgiou, Espresso Mushroom Company, adding spawn to pack of used coffee grounds\u003cbr/\u003e59. Close of kitchen garden box with text reading (English): \"Grown in upcycled coffee grounds\"\u003cbr/\u003e60. Pan of oyster mushrooms growing from kitchen garden box\u003cbr/\u003e61. Close of \"hot pink\" oyster mushrooms growing from box\u003cbr/\u003eAP Television\u003cbr/\u003eLondon, UK - 4 August 2013\u003cbr/\u003e62. Close of bruise coloured heart shaped cakes with the messages reading: (English) \"Cheer up\" and \"Get over it\"\u003cbr/\u003e63. Close of jar with depression pill shaped cakes and box of \"Misfortunate cookies\"\u003cbr/\u003e64. Mid of window showing Denyer repositioning crying girl cake \u003cbr/\u003e65. Various of crying girl cake \u003cbr/\u003e66. Close-up of grey cup cake being placed on table \u003cbr/\u003e67. Various of woman removing grey cupcakes topped with \"depressed person\" image on top from box\u003cbr/\u003e68. Various of chef Zoe Anderson arriving with cakes \u003cbr/\u003e69. Various of Anderson laying out her mini red velvet layer cakes topped with clouds or the sun \u003cbr/\u003eAP Television\u003cbr/\u003eLondon, UK - 15 August 2013\u003cbr/\u003e70. Wide of sign reading: (English) \"Pestaurant\"\u003cbr/\u003e71. Wide of plates of various insects and worms\u003cbr/\u003e72. Close of barbecued insect\u003cbr/\u003e73. Mid of Ryan Brown, from London, eating insect\u003cbr/\u003e74. Close-up of scorpion being held \u003cbr/\u003e75. SOUNDBITE: (English) Ryan Brown, from London, Vox pop:\u003cbr/\u003e\"The scorpion was interesting. It was crunchy. It didn't taste how I thought it would taste. It was actually quite nice, so.\"\u003cbr/\u003eAP Television\u003cbr/\u003eOssi, Italy - 20 August 2013\u003cbr/\u003e76. Ripe casu marzu cheese wheel with wiggling larvae\u003cbr/\u003e77. Close up and pull focus with larvae\u003cbr/\u003e78. Close up of cutting off top of casu marzu cheese wheel\u003cbr/\u003e79. Wide of people pointing to larvae on casu marzu\u003cbr/\u003e80. Close up of casu marzu with wiggling larvae\u003cbr/\u003e81. Close medium shot of person taking a bite of casu marzu on Sardinian flat bread pane carasau\u003cbr/\u003eAP Television\u003cbr/\u003eHong Kong - 7 September 2013\u003cbr/\u003e82. Close of baked mooncakes decorated with paw patterns \u003cbr/\u003e83. Pan of baked mooncakes on trays\u003cbr/\u003e84. Close of dog being fed mooncake\u003cbr/\u003e85. Chan feeding mooncake to dog, zoom in to close of dog\u003cbr/\u003eAP Television\u003cbr/\u003eBusto Arsizio, Italy - 17 September 2013\u003cbr/\u003e86. Close up shot of liquid chocolate being mixed \u003cbr/\u003e87. Mid of prisoner pouring chocolate \u003cbr/\u003e88. Close of chocolate pouring onto plate \u003cbr/\u003e89. Close of box of Chocco pizza \u003cbr/\u003e90. Close of Chocco pizza\u003cbr/\u003e91. Mid of chocolate production line \u003cbr/\u003e92. Close of chocolate production line\u003cbr/\u003eAP Television\u003cbr/\u003eHavana, Cuba - 18 October 2013\u003cbr/\u003e93. Pan table in the shape of Cuban island with cooked dishes on display\u003cbr/\u003e94. Close up \"Paella\" dish\u003cbr/\u003e95. Wide chefs at island table with various dishes\u003cbr/\u003e96. 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Ed\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eSubjects\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?grade_ids%5B%5D=259\u0026amp;search_tab_id=1\u0026amp;subject_ids%5B%5D=1216220\"\u003eAll Subjects\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eMedia Type\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?grade_ids%5B%5D=259\u0026amp;search_tab_id=2\u0026amp;type_ids%5B%5D=4543650\"\u003eNews Clips\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eSource:\u003c/dt\u003e\n\u003cdd\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eDate\u003c/dt\u003e\n\u003cdd\u003e2013\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003ci aria-hidden='true' class='fai fa-solid fa-language'\u003e\u003c/i\u003e\n\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eAudiences\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?audience_ids%5B%5D=371079\u0026amp;grade_ids%5B%5D=259\u0026amp;search_tab_id=1\"\u003eFor Teacher Use\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\u003cdd class=\"text-muted\"\u003e\u003ci class=\"fa-solid fa-lock mr5\"\u003e\u003c/i\u003e2 more...\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='concepts-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='concepts-heading'\u003eConcepts\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list concepts' data-identifier='Boclips::VideoDecorator' data-type='concepts'\u003ethailand, egypt, eastern europe, china, western europe, animals, snakes, london, taiwan, marsupials, england, oceania, reptiles, southeast asia, restaurants, arthropods, business, asia, east asia, europe, africa, kangaroos, mammals, italy, dogs, georgia, food, cuba, shopping, pets, australia, russia, economy, hong kong, north africa, living things\u003c/div\u003e\n\u003cdiv class='concepts-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow 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data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='educator-ratings-heading' class='rp-info-section'\u003e\n\u003ch2 class='title sr-only' id='educator-ratings-heading'\u003eEducator Ratings\u003c/h2\u003e\n\u003cdiv id=\"educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"all-educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"educator-rating-form-root\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv 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Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: A feast for the senses - the culinary highlights of 2013\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"A feast for the senses - the culinary highlights of 2013\" title=\"A feast for the senses - the culinary highlights of 2013\" onError=\"handleImageNotLoadedError(this)\" data-default-image=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" data-src=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" width=\"315\" height=\"220\" src=\"data:image/png;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs\" /\u003e\n\u003cspan aria-hidden='true' class='flex justify-center items-center bg-white rounded-full w-16 h-16 absolute top-1/2 left-1/2 -mt-8 -ml-8 cursor-pointer z-0 border-2 border-primary drop-shadow-md lp-boclips-thumbnail-playBtn'\u003e\n\u003ci class='fa-solid fa-play text-primary text-3xl ml-1 drop-shadow-xl'\u003e\u003c/i\u003e\n\u003c/span\u003e\n\u003c/a\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n"}