Netflix has advertised their new food documentary, Salt Fat Acid Heat, for several weeks now, billing it as a delightful tour of the globe to teach their viewers about the vital elements of good food. With vibrant cinematography, a cheery soundtrack and compelling direction by Samin Nosrat, it delivers a unique take on the food documentary a la the late Anthony Bourdain. Part observational and part educational, this four-part series is an enjoyable watch with production value rivaling Chef’s Table. Samin begins her tour (albeit out of order) on the intricacies of fat, traveling to northern Italy to discover the secrets of such delicacies as red cow parmesan and traditional focaccia. This episode first captures the process of olive oil production straight from the source, complete with funny-looking harvesters and an industrial-size press.