Stills

Map of London used to mark restaurants visited during the film/restaurant research phase

Map of London used to mark restaurants visited during the film/restaurant research phase

Photos from meals in various London restaurants—taken during the film/restaurant research phase

Photos from meals in various London restaurants—taken during the film/restaurant research phase

Eritrean restaurant owner Benyam explains the importance of the concept of the mother. Throughout the film, captions (in the style of the filmmaker's footnotes) add a layer to the narrative and often draw out themes for further reflection.

Eritrean restaurant owner Benyam explains the importance of the concept of the mother. Throughout the film, captions (in the style of the filmmaker’s footnotes) add a layer to the narrative and often draw out themes for further reflection.

Restaurant owner Daniel explains to customers how to eat in the traditional Eritrean style with their hands and from a communal plate.

Restaurant owner Daniel explains to customers how to eat in the traditional Eritrean style with their hands and from a communal plate.

A vegetarian maadi (meal) in the Eritrean restaurant

A vegetarian maadi (meal) in the Eritrean restaurant

Project advisors/collaborators Nebiat, Seble and Yodit invite Holly for a home-cooked meal and share their experiences of traditional Eritrean food.

Project advisors/collaborators Nebiat, Seble and Yodit invite Holly for a home-cooked meal and share their experiences of traditional Eritrean food.

Chilies to be crushed in the Pakistani restaurant

Chilies to be crushed in the Pakistani restaurant

Restaurant manager Saad explains that dishes are often prepared medium to mild for those who are not accustomed to hot spicy food. For customers who prefer hot or extra hot dishes, however, more chilies are added. The restaurant accommodates a diverse group of people in London.

Restaurant manager Saad explains that dishes are often prepared medium to mild for those who are not accustomed to hot spicy food. For customers who prefer hot or extra hot dishes, however, more chilies are added. The restaurant accommodates a diverse group of people in London.

Kebabs on the grill in the Pakistani restaurant

Kebabs on the grill in the Pakistani restaurant

Waiter Wahaz makes menu recommendations for an Estonian couple in the Pakistani restaurant.

Waiter Wahaz makes menu recommendations for an Estonian couple in the Pakistani restaurant.

Chicken biryani ingredients being added to the pot at the Pakistani restaurant

Chicken biryani ingredients being added to the pot at the Pakistani restaurant

Holly views rushes and discusses filming in the Pakistani restaurant with project collaborator Saba, who helps translate Urdu to English.

Holly views rushes and discusses filming in the Pakistani restaurant with project collaborator Saba, who helps translate Urdu to English.

Eritrean project collaborator Guemesh explains to Holly that often much of the associated cultural, religious and political meaning in Tigrinya language is lacking when translated to English.

Eritrean project collaborator Guemesh explains to Holly that often much of the associated cultural, religious and political meaning in Tigrinya language is lacking when translated to English.

Beef and sausages on the parrilla (grill) in the Argentinian restaurant

Beef and sausages on the parrilla (grill) in the Argentinian restaurant

A parrillada (brazier) being prepared with steaks, sausages, blood sausage, provolone cheese and a bell pepper in the Argentinian restaurant.

A parrillada (brazier) being prepared with steaks, sausages, blood sausage, provolone cheese and a bell pepper in the Argentinian restaurant.

A customer in the Argentinian restaurant takes a photo of his meal.

A customer in the Argentinian restaurant takes a photo of his meal.

Restaurant owner John explains that vacio (flank) is a very popular cut in Argentina, but meat with bones and fat is often a "tough sell" in the UK.

Restaurant owner John explains that vacio (flank) is a very popular cut in Argentina, but meat with bones and fat is often a “tough sell” in the UK.

Argentinian collaborator/sound recordist Maria helps explain the dish chef Adrian is making—milanesa de pollo (chicken escalope). Maria adds that she has seen something similar in the supermarket in London labeled milanese.

Argentinian collaborator/sound recordist Maria helps explain the dish chef Adrian is making—milanesa de pollo (chicken escalope). Maria adds that she has seen something similar in the supermarket in London labeled milanese.