Documentary AreaSimply the best Documentaries

More than twenty-five years after the world wide web was created, it is now caught in the greatest controversy of its existence: surveillance. With many concerned that governments and corporations can monitor our every move, we wil meet the hackers and scientists whose technology is fighting back". It is a controversial technology, and some law enforcement officers believe it is leading to 'risk-free crime' on the 'dark web' - a place where almost anything can be bought, from guns and drugs to credit card details. Featuring interviews with the inventor of the world wide web, Sir Tim Berners-Lee, and the co-founder of WikiLeaks, Julian Assange, we delve inside the 'dark web'.

Ludo Lefebvre apprenticed under – and learned from – some of France’s most esteemed chefs, but it took a move to Los Angeles, starting a family and a rough restaurant review for him to figure out what he really wanted to do with his culinary future.
This episode examines the ties between artists and their education, and how childlike wonder can, in fact, translate into a career. The question Ludo poses is whether an artist follows instinct, training or intuition… or perhaps all three.

The world of invertebrates exists in a web of relationships with plants and other animals. Unique footage of the world's smallest insect (a fairy wasp only quarter of a millimetre long) shows it flying underwater to find the eggs of water beetles in which to lay its own brood. Some ants 'farm' the trees that give them shelter, creating areas known as 'Devil's gardens'. To make sure these grow without competition, they kill off other seedlings in the surrounding vegetation. The blister beetle's larvae huddle together on the end of a piece of grass and mimic a female bee. When a male bee tries to mate with the 'female', the larvae grab on to his belly. Confused, he flies away and searches for a real female. When he eventually finds her and mates with her, the beetle larvae hurriedly swap from his front on to her back, and hence get carried back to her nest where they eat her pollen supplies.

What if aliens landed on Earth? Much of science fiction explores the moment of first contact – what will people do when the aliens land? From H. G. Wells’ pioneering The War of the Worlds to Independence Day, Men in Black, and District 9, Invasion deals with our fears of alien invasions of earth. David Tennant explains the appeal of Doctor Who’s Daleks and Cybermen while John Carpenter and Chris Carter explore the rich appeal of the paranoia fuelled by hidden aliens with The Thing and The X-Files. It also asks, what if the monsters were our own creation? With the aid of rarely seen animation tests, Phil Tippett takes us behind the scenes in the creation of the dinosaurs of Jurassic Park. But not all invasions are hostile. Peter Coyote and Richard Dreyfuss discuss the creation of Spielberg’s spellbinding classics E.T. the Extra-Terrestrial and Close Encounters of the Third Kind. There is more than one kind of invasion.

Come fly with Iron Maiden and enjoy the hospitality of Flight 666 as the boys' take on the biggest tour of their career, flying around the world in their own private Boeing 757. This insight into the background noise that is the logistical workings' of the '2008 Somewhere Back in Time' World Tour is captivating, both behind the scenes as well as on stage. Performing in front of sell out crowds, this 'Rocumentary' is an insight into the minds, bodies and souls of the family that is Iron Maiden.
The film is a complete chronological account of the band's 2008 world tour through India, Australia, Japan, USA, Canada, Mexico and South America in a jet piloted by the band's front man, Bruce Dickinson. Features interviews with the musicians, their road crew and fans.

Why are ultra-processed foods so irresistible, and how they have come to dominate food culture? Dr Chris van Tulleken features interviews with former food industry insiders who talk openly about the way in which popular foods have been designed to be irresistible.
Food companies go to extraordinary lengths to ensure their products connect with consumers - from using brain scans to assess the deliciousness of ice cream to carefully engineering the sound of a crunch. Ultra-processed foods are hyper-delicious and super-convenient, have long shelf lives and are extremely cheap. But a growing body of evidence is linking these products to our declining health.