Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu. Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.
Artificially intelligent machines are taking over. They’re influencing our everyday lives in profound and often invisible ways. They can read handwriting, interpret emotions, play games, and even act as personal assistants. They are in our phones, our cars, our doctors’ offices, our banks, our web searches... the list goes on and is rapidly growing ever longer. But how does today’s A.I. actually work—and is it truly intelligent? And for that matter, what is intelligence? The world’s brightest computer programmers are trying to build brighter machines by reverse-engineering the brain and by inventing completely new kinds of computers, with exponentially greater speed and processing power. The documentary looks at how far we’ve come and where machines are headed as their software becomes ever more... cerebral. How close are we from a world in which computers take over—from diagnosing cancer to driving our cars to targeting weapons? If we place more and more of our lives under the control of these artificial brains, what are we putting at risk?
In this ground-breaking film, Sir David Attenborough takes us on a journey through the world-famous Natural History Museum in London in a captivating tale of discovery, adventure, and magic, where state-of-the-art CGI, science, and research combine to bring the museum's now long-extinct inhabitants to life to discover how these animals once roamed the planet. As the doors are locked and night falls, Attenborough stays behind and meets some of the most fascinating extinct creatures which come alive in front of his eyes; dinosaurs, ice age beasts, and giant reptiles. The film fulfils a lifelong dream of him, who said: 'I have been coming to the Natural History Museum since I was a boy. It's one of the great places to come to learn about natural history. In this film we have the technology to bring back to life some of the most romantic and extraordinary extinct creatures that can be conceived; some are relatively recent animals like the dodo, others older like the dinosaurs, and some we only know through fossil evidence. Using our current scientific knowledge, this film brings these creatures alive, allowing me to look at some of the biggest questions surrounding them.'
Bitcoin is the world's leading virtual currency, but unlike real money, it is not backed by a government or properly regulated. Bitcoin is exchanged and held digitally by users - which is attractive to criminals selling drugs, pornography and arms. But now Bitcoin is moving into the mainstream and being openly marketed as an investment opportunity. The film investigates what Bitcoin is and what it means, going inside a Bitcoin mine in Iceland - where currency is made - and spending time with the Bitcoin millionaires of Silicon Valley. The programme also hears from others who have been scammed out of their life savings and investors who think the cryptocurrency is an enormous scam and that the writing is on the wall. Around the world, authorities are sounding the alarm that Bitcoin is too risky - is it too late, or too crazy, to try to become a Bitcoin millionaire?
This remarkable series profiles on the major defendants of the Nuremberg war crimes trials. In the first episode, Nathaniel Parker plays the most inscrutable Nazi on trial at Nuremberg, Hitler's architect and armaments minister Albert Speer. He was the only defendant who unreservedly accepted responsibility for the Nazis' crimes. But was Speer's remorse genuine or just a clever defense strategy to get off the hook? The film tells the intriguing behind-the scenes-story of Speer's trial and his showdown with unrepentant rival, Hermann Goering.
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.