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Cooked: Fire

   2016    Culture
As he tries his hand at baking, brewing and braising, acclaimed food writer Michael Pollan explores how cooking transforms food and shapes our world. In the first espisode, with help from Aboriginal hunters and a barbecue pit master, Pollan shows how fire shaped human gastronomy, and weighs our duty to the animals we eat.
Series: Cooked

The Last Lions

   2011    Nature
Fifty years ago there were close to half-a-million lions in Africa. Today there are around 20,000. To make matters worse, lions, unlike elephants, which are far more numerous, have virtually no protection under government mandate or through international accords. This is the jumping-off point for a disturbing, well-researched and beautifully made cri de coeur from husband and wife team Dereck and Beverly Joubert, award-winning filmmakers from Botswana who have been Explorers-in-Residence at National Geographic for more than four years. Pointing to poaching as a primary threat while noting the lion's pride of place on the list for eco-tourists-an industry that brings in 200 billion dollars per year worldwide-the Jouberts build a solid case for both the moral duty we have to protect lions (as well as other threatened "big cats," tigers among them) and the economic sense such protection would make. And when one takes into account the fact that big cats are at the very top of the food chain-and that their elimination would wreak havoc on all species below them, causing a complete ecosystem collapse-the need takes on a supreme urgency.

Cooked: Water

   2016    Culture
Michael Pollan looks to the kitchens of India for a lesson in the value of pot cooking and examines the consequences of eating highly processed food.
Series: Cooked

Cooked: Air

   2016    Culture
Of the four elements, air is the most elusive because we can't see it. There's something very magical about it. One of the ways we transform food is by getting air into it. Think of the soufflé, think of the loaf of bread. These things are elevated by the fact that they now contain air. They're ethereal. Visit food labs and Moroccan fields as Michael Pollan delves into the science of bread-making and the nature of gluten.
Series: Cooked

Land of the Cave-Bear

       Science
In the Land of the Cave Bear, Alice ventures to the parts of the northern hemisphere, hit hardest by the cold - Europe and Siberia. High in the mountains of Transylvania, a cave sealed for thousands of years reveals grisly evidence for a fight to the death between two staving giants, a cave bear and a cave lion. Yet Alice discovers that for woolly rhinos and woolly mammoths, the Ice Age created a bounty. The Mammoth Steppe, a vast tract of land which went half way round the world, provided food all year round, for those that liked the cold. It was these mammoths that Europe's most dangerous predators hunted for their survival.
Series: Ice Age Giants
What is the Right Diet for You
What is the Right Diet for You

   2015    Medicine
Wonders Of The Universe
Wonders Of The Universe

   2011    Science
Generation Iron
Generation Iron

   2017    Culture
The Story of Maths
The Story of Maths

   2008    Science
Bible's Buried Secrets
Bible's Buried Secrets

   2011    Culture
The Nazis, A Warning From History
The Nazis, A Warning From History

   1997    History