Anthropology and Sociology

Dr Thomas Dixon delves into the BBC's archive to explore the troubled relationship between religion and science. From the creationists of America to the physicists of the Large Hadron Collider, he traces the expansion of scientific knowledge and asks whether there is still room for God in the modern world. He looks at what happens when new scientific discoveries start to explain events that were once seen as the workings of God, and explains how some of our most famous scientists have seen God in the grandest laws of the universe. Finally, he finds intriguing evidence from brain science which hints that belief in God is here to stay.

We are the only species on earth that cooks its food - and we are also the cleverest species on the planet. The question is: do we cook because we're clever and imaginative, or are we clever and imaginative because our ancestors discovered cooking? Horizon examines the evidence that our ancestors' changing diet and their mastery of fire prompted anatomical and neurological changes that resulted in taking us out of the trees and into the kitchen.

Iain explores man's relationship with fire. He begins by embarking on an extraordinary encounter with this terrifying force of nature - a walk right through the heart of a raging fire. Fire has long been our main source of energy and Iain shows how this meant that the planet played a crucial role in Britain's industrial revolution, whilst holding China's development back. Along the way he dives in a mysterious lake in Oregon, climbs a glacier of salt, crawls through an extraordinary cave in Iran and takes a therapeutic bath in crude oil.

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.

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.

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.