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Kebab : salade, tomate, pognon ?
Twelve kebabs are sold every second in France. While some are made traditionally, most are produced industrially in Germany, where additives are used to boost profits. Does the kebab deserve its junk food reputation? From its Turkish roots to German factories, this investigation unveils the kebab industry's secrets.
Genre: Documentary
Stars:
Crew: Alexandre Basso (Editor), Emmanuel Lemercier (Producer), Erasmo Difonzo (Producer), Marie-Laure Gautier (Camera Operator), Matthieu Chevallier (Editor), Thomas Dappelo (Music)
Country: France
Language: FrançaisDeutsch
Studio: Tony Comiti Productions
Runtime: 52 minutes
Quality: HD
Released: Mar 15, 2020
IMDb: 10
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