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Back in Time for Dinner The 1990s
Dial up the 1990s. After five decades of time travel, the Campus family have made it to the dawn of the Information Age, where the entire world was suddenly available at the click of a mouse and everything seemed possible. The family is tasked to host an at home dinner party inspired by the decade's design and lifestyle icons. They ...
- 2018
- 00:43:41
- 9-12
- Added on: 07/27/2018
Back in Time for Dinner The 1980s
Take a sharp turn into the 1980s. The Campus family enters the decade of big hair, wild fashion and workout wear. For the first time since the series began, the men are sent to the kitchen to bake a quiche. Tristan gets some free time outside of the house and takes in the food trend of the moment – the ...
- 2018
- 00:43:41
- 9-12
- Added on: 07/27/2018
Back in Time for Dinner The 1960s
Swing into the rebellious 1960s. The times they are a-changing for the Campus family as they enter the "Swinging Sixties," with looser attitudes about how to dress, eat and live. Folk icons Sharon Hampson and Bram Morrison (of Canadian music group Sharon, Lois and Bram) share their memories of coffeehouse counterculture with the teens, and later the family celebrates the ...
- 2018
- 00:43:40
- 9-12
- Added on: 07/05/2018
Back in Time for Dinner The 1970s
Enter the contradictory 1970s. The Campus family embraces the earth-tone transformation of their home, right down to the shag carpets and wood panelling. While Tristan remains in charge of the kitchen, she finally gets a bit of help from her husband. The family gathers for the historic '72 Canada / Russia Summit Series and gets the surprise of their lives ...
- 2018
- 00:43:41
- 9-12
- Added on: 07/05/2018
Back in Time for Dinner The 1950s
The affluent 1950s arrive. Like many others, the Campuses are riding the '50s wave of post-war prosperity. They enjoy a number of firsts — new kitchen gadgets, dining out at a restaurant and dinner in front of the TV. Meanwhile, mom Tristan continues to struggle with restrictive gender roles and the pressure for domestic perfection.
- 2018
- 00:43:40
- 9-12
- Added on: 07/05/2018
Back in Time for Dinner The 1940s
Welcome to the austere 1940s. In episode 1 of Back in Time for Dinner, the Campus family begin their time-travelling adventure. In the '40s they experience wartime rationing, strict gender roles in the home, technology-free entertainment and a diet lacking in the diversity of food that they are used to.
- 2018
- 00:43:40
- 9-12
- Added on: 07/05/2018
The Passionate Eye Wasted! The Story of Food Waste
What if every time you opened your wallet, a third of your cash fell out – and you did nothing about it? Consider the fact that one-third of the food grown annually for human consumption is never eaten – for one reason or another, it ends up in the garbage. In the U.S., that’s $218 billion – or 1.3 billion ...
- 2017
- 01:26:17
- 13-14
- Added on: 04/17/2018
None of the Above Sparks Will Fly
In this episode Tim Shaw, our guide the to the sensational world of science, takes us on a journey that includes creating man-made lightning, passing a live wire through a pickle, blasting through ice blocks, and attempting to create instant fried turkey from frozen! Along the way the people he meets and viewers are invited to guess the outcome of ...
- 2013
- 00:22:01
- 9-12
- Added on: 12/21/2015
Access to this content is reserved to National Geographic Channel subscribers.
Marketplace Canada’s Restaurant Secrets
When we're eating out, we expect the places that make our food to be as clean as possible. But almost two million of us get sick every year. What's happening behind the scenes? Marketplace goes undercover in some of your favourite chains to reveal Canada's Restaurant Secrets. They've pored over thousands of inspection reports from coffee shops, fast-food and family dining ...
- 2014
- 00:42:43
- 13-14
- Added on: 10/16/2014
What a Waste Food Waste
Health officials estimate North Americans throw out about one-third of our groceries, while millions go hungry in other parts of the world. Scientists are working to turn that wasted food into plastic, animal feed, even fuel.
- 2014
- 00:27:28
- 13-14
- Added on: 08/08/2014
Project X What's to Eat?
This episode looks at what’s on the menu for people and animals. Dr. Fleck and grad student Marc Huot wing down to Chicago to try out "molecular gastronomy" at the renowned Moto Restaurant. Next Dr. Gardy explores a future when food is tailored to each person's unique genetic make-up. She also goes fishing in P.E.I. for blue mussels, the main ...
- 2008
- 00:22:38
- 9-12
- Added on: 06/14/2013
Doc Zone Christmas Confidential
No event in history has ever marshalled so many people and so much effort to celebrate just one day. Viewers will meet unabashed Christmas enthusiasts. Eavesdrop on backroom deals of Christmas industry insiders and witness turkey therapists talk anxious cooks through the big day. Chef and author Nigella Lawson weighs in, offering Christmas recipe secrets and tips to survive the ...
- 2006
- 00:44:32
- 13-14
- Added on: 06/14/2013
Marketplace Cafeteria Confidential
Been in a high school cafeteria lately? You might have noticed that a lot of the fare is greasy, high carb foods. In Toronto, one grade 11 high school student has had enough and, with the help of her friends, has decided she’s going to do something about it. Allison Ewell, the smart outspoken teen who's not only taking on her ...
- 2004
- 00:10:42
- 9-12
- Added on: 06/14/2013
The National What We Eat
In North America, food is a multi-billion dollar a year industry encompassing everything from advertising to production to sales. Everyone needs food. The biggest paradox is this: we’ve known for 100 years what we should be eating, and now we know even more about what we’re eating. So why then, in a culture that focuses on thin, is obesity on ...
- 2006
- 00:44:52
- 9-12
- Added on: 06/14/2013
Doc Zone The Great Food Revolution: Food of the Future (Part 4 of 4)
What will we be eating in the next five years? Pay a visit to the assembly lines of the world’s biggest food company, the cutting-edge kitchens of “molecular gastronomists” and laboratories where scientists cook up petri-dish steak. Provocative, edgy and even surreal, the finale of The Great Food Revolution series ventures into the great unknown to see the future of ...
- 2009
- 00:42:42
- 13-14
- Added on: 06/14/2013
Doc Zone The Great Food Revolution: Great Food Revolution (Part 1 of 4)
In Episode 1 of the The Great Food Revolution, find out how in just 30 years North American diners have gone from “Yuk! I’m not eating that!” to “Guess what I ate last night!” Our penchant for the exotic has buoyed a booming global food trade and a modern food-processing industry. Yet despite all this passion for food, fewer and ...
- 2009
- 00:42:52
- 13-14
- Added on: 06/14/2013
Marketplace Trouble's Brewing
With so many Canadians making coffee shops a part of their daily routine — in fact, spending five billion dollars a year — just how do the top chains fare when it comes to food safety? Erica Johnson makes the rounds with a Calgary health inspector to reveal the rigours of regular inspections that both large and small businesses must ...
- 2006
- 00:26:04
- 13-14
- Added on: 06/14/2013
Marketplace Sugar Surprise: Dieter's Dilemma
You may get a sugar shock from this program as it exposes how much sugar there is in the foods we eat. Sugar is the secret ingredient that makes food taste better, and at little cost to manufacturers. People are consuming half their weight in sugar every year, contributing to growing health problems such as obesity and diabetes. The problem ...
- 2003
- 00:24:04
- 13-14
- Added on: 06/14/2013
Doc Zone Chocolate Confidential
It’s the most popular flavour in the world, and as Chocolate Confidential reveals, the lengths to which some people will go to pursue their passion for chocolate are amazing. You can drink it, eat it, it’s good for your heart and can even be a beauty tool — it’s undeniably a universal obsession. With the average North American consuming 11.7 ...
- 2007
- 00:44:37
- 13-14
- Added on: 06/14/2013
News in Review - November 2003 Food Safety: From Store to Fork
The numbers are staggering and the threat almost always unseen. It’s estimated that two million Canadians a year will suffer from food poisoning and on average about 30 will die. In restaurants, grocery stores and at home there’s constant danger from microscopic organisms such as E. coli that can sneak through even the most secure food safety net. News in ...
- 2003
- 00:15:57
- 13-14
- Added on: 11/15/2003
Access to this content is reserved to News in Review 2002-2004 subscribers.
