(Kebab : salade, tomate, pognon ?)

Content: 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.

Countries:

France

Genres:

Documentary

Runtime:

52 minutes

Year:

2020

Directors:

Julia Le Correc

Production companies:

Tony Comiti Productions

Actors:

Crews:

Editor

Camera Operator

Producer

Camera Operator

Producer