Stills
![](http://eatingcultures.org/wp-content/uploads/2014/03/MCU-Photo-Collage3-200x200.jpg)
![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.](http://eatingcultures.org/wp-content/uploads/cache/2014/03/BenyamExplainsMotherConcept/2696029869.jpg)
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.](http://eatingcultures.org/wp-content/uploads/cache/2014/03/DanielExplainsMaadi/1363753858.jpg)
Restaurant owner Daniel explains to customers how to eat in the traditional Eritrean style with their hands and from a communal plate.
![Project advisors/collaborators Nebiat, Seble and Yodit invite Holly for a home-cooked meal and share their experiences of traditional Eritrean food.](http://eatingcultures.org/wp-content/uploads/cache/2014/03/MealAtNebiats/3884023662.jpg)
Project advisors/collaborators Nebiat, Seble and Yodit invite Holly for a home-cooked meal and share their experiences of traditional Eritrean food.
![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.](http://eatingcultures.org/wp-content/uploads/cache/2014/03/SaadExplains/1646049101.jpg)
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.
![Holly views rushes and discusses filming in the Pakistani restaurant with project collaborator Saba, who helps translate Urdu to English.](http://eatingcultures.org/wp-content/uploads/cache/2014/03/Abouttheresearch3/1003552229.jpg)
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.](http://eatingcultures.org/wp-content/uploads/cache/2014/03/Abouttheresearch2/4152032635.jpg)
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.
![A parrillada (brazier) being prepared with steaks, sausages, blood sausage, provolone cheese and a bell pepper in the Argentinian restaurant.](http://eatingcultures.org/wp-content/uploads/cache/2014/03/Parrillada/2950131289.jpg)
A parrillada (brazier) being prepared with steaks, sausages, blood sausage, provolone cheese and a bell pepper in the Argentinian restaurant.