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- Academic Video Online This link opens in a new window Academic Video Online delivers more than 67,000 titles spanning a range of subject areas including anthropology, business, counseling, film, health, history, music, and more. It includes documentaries, films, demonstrations, and other content types. Films in the Boston University Libraries catalog are licensed to Boston University for educational and research use only, for BU students, faculty, and staff.
- BU Libraries Search (BULS) This link opens in a new window BU Libraries Search provides a single place to search for a wide variety of academic material provided by the library. The material covered by the search includes books, journals, scores, video and audio recordings, and other physical items held by the library. The search also covers ebooks and ejournals owned by the library, as well as online material provided by the library from a variety of sources.
Browse Films
- Dai's Garden (streaming, Academic Video Online) Dai's Garden is a short documentary directed, shot, produced and edited by Ruohan Xu. A Chinese slow-food movement pioneer, Dai Jianjun, is dedicated to bringing back vanishing traditional Chinese culture in an era of rapid urbanization and industrialization. He runs an expensive farm-to-table restaurant in the city of Hangzhou, and uses all his profits to build a green utopia in a remote village 200 miles away, where migrant workers can stay home.
- Great Big Story, Tso Good (The Origin of the General Tso's) (streaming, Academic Video Online) General Tso's chicken is a staple in American Chinese restaurants. But the most popular Chinese dish in the United States is virtually unknown in China. Say what? This is the story behind your favorite sweet and spicy, gooey and crunchy mess in a takeout box.
- Taste of China, Part 3, The Family Table (streaming, Academic Video Online) The contrasting lives of two families -- a traditional four-generation rural family in a Sichuan village and a modern, single-child family in urban Hangzhou -- are viewed through the routines of their daily meals. In the process, the film illustrates how the Chinese family has endured and how it is changing.
- On China: Food (streaming, Academic Video Online)Chinese food is famous around the world. Its diverse cuisine dates back centuries, with classic cooking styles known as the "Eight Greats." Food remains a focal point of life today, but young people are less likely than their grandparents to spend time in the kitchen.
- On China: Wine (streaming, Academic Video Online) China is now the world's largest market for red wine, home to a growing middle-class exploring new tastes and discovering labels beyond Bordeaux.
- Asian Languages, China: Culture and Cuisine (streaming, Academic Video Online) This video, produced by Greg Shepherd, is about the culture and cuisine of China.
- Dragon's Tongue, Eating Out (streaming, Academic Video Online) This documentary, directed by Maija Rove, features eating out in China.
- Soul Of A Banquet (streaming, Academic Video Online) Director Wayne Wang (THE JOY LUCK CLUB) takes us into the world of Cecilia Chiang, the woman who introduced America to authentic Chinese food. Chiang opened her internationally renowned restaurant The Mandarin in 1961 in San Francisco and went on to change the course of cuisine in America.
- The Biggest Chinese Restaurant in the World (streaming, Academic Video Online) With a staff of nearly 1000 (including 300 chefs) and 5000 seats, West Lake is a combination theme park and eatery, offering a cross section of the country's changing society. Central is the restaurant's unstoppable owner Qin Linzi, a devout Buddhist, shrewd businesswoman and Communist Party member.
- Noodle Paradise (streaming, Academic Video Online) Explore the wide variety of handmade noodles and the dishes they accompany in restaurants throughout Korea, Japan and China.
Featured Pocasts
- A Taste of the Past: Street Food of China Chinese cuisine’s history dates back more than three millennia, and it’s only in recent times that regional specialties beyond the usual Cantonese, Hunan, and Sichuan dishes have begun to arrive in the US. Still, one element of Chinese cookery that remains rare in the Western world is the most popular across China: street food.
