A powerful depiction of Vladimir Mukhin's struggle to resuscitate an almost forgotten russian cuisine, going against the established tradition. Be prepared for stunning images of culinary creations at White Rabbit, some will leave you uneased. A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'
Volcanoes are one of nature’s most awesome and destructive forces, but they are also the life force and architect of our planet. They can raise up great mountains and create new land, or they can level cities and destroy entire civilizations. They provide a glimpse of the power of Earth’s internal heat source, without which it would have become a dead planet millions of years ago. In this episode, Iain takes us on a journey to some of the most dramatic places on Earth, starting in Ethiopia.
Beneath Yellowstone National Park, lies the biggest volcano on Earth. An eruption in the past was so big it plunged the earth into a volcanic winter that lasted years. A super-eruption would be more than millions of Hiroshima bombs going off all at once. It would be even worse than an asteroid impact: Entire cities lost beneath ash, people and animals crushed alive, power networks destroyed, sun dimmed across the globe, harvests failed, widespread famine.
Could this nightmare really happen? We will use the latest scientific data to uncover the danger beneath us, as we see our planet like never before.
Eternal life is humanity’s oldest dream. It may be finally coming true. Today, at least in the West, the quest for immortality has shifted from the metaphysical to the technical and the scientific. In this film we will investigate the advancement of this research in laboratories around the world. With cryonics technology improving, human cloning now possible, mind uploading and digital brain simulation thriving, reversing the aging of cells and organs feasible, immortality may seem right around the corner.
In some countries, such as the US, Russia and Europe, private companies are financing and promoting the promise of immortality or at least a longer life expectancy. Are they selling a reality or utopia? We will meet scientists, neurophysiologists, computer specialists, geneticists, and biologists, and also hopefuls of immortal life, futurists, sociologists and businessmen. We will film different research laboratories and cities built for the aging; we will interview the experts as well as the anonymous men and women who speak about their relationship with life and death and those who simply embody it.
It's 3.5 million years ago and in East Africa a remarkable species of ape roams the land. Australopithecus afarensis has taken the first tentative steps towards humanity by standing and walking on two legs. The rift valley was forming, and the rain forests dying as Africa dried out - turning the landscape into a mosaic of scattered trees and grass. In this new environment afarensis found it more efficient to move about on two legs rather than four.
One and a half million years ago, a new breed of ape-man walks the land. In southern Africa, Homo Ergaster has taken the next step to becoming human. They have long, modern looking noses, which cool air as they breathe. Their hairless bodies, with millions of tiny sweat glands, mean they don't pant anymore to control their temperature - they sweat. And, above all, they have big brains - nearly two-thirds the size of ours.
A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'