Grounded

Cook and culinary historian Muzna Bishara embarks on an eight-chapter journey, that is also a journey to a disappearing generation of women who carry the memory of rural cooking. Each chapter focuses on an ingredient or a raw material, its region of cultivation, its season, and a local family who works with it: Olives and sumac, the Akoub and the Eggplants are the foundations from which the flavor of the land is created, stories that Muzna seeks to explore, and a new way to touch the tragic history of her people.

To be screened: Bulgur and Suman