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.
Embark on an extraordinary journey across our cosmic neighborhood to witness the hidden wonders of planets, moons, and asteroids—each world more astonishing than the last. Cutting-edge imaging and breathtaking visuals unveil the solar system in ways never imagined, revealing alien landscapes, colossal storms, and secrets that challenge everything we know about our place in the universe. In the first episode, you can explore volcanic realms where otherworldly landscapes are sculpted by fire and ice. Discover planets and moons blanketed with enormous volcanoes, some erupting so violently that plumes rise into the darkness of space. From oceans of molten rock to frozen geysers launching towering jets of vapor, these spectacular worlds showcase the raw power and beauty of nature beyond Earth.
Our planet is one in a billion. How incredible, awe-inspiring life is driven by its natural forces - and how we can ensure humans become a force for good. David Attenborough narrates a series revealing how the forces of nature drive, shape and support the Earth's great diversity of life. The first edition examines volcanoes, which responsible for both for the planet's breathable atmosphere and the oceans, but are also the architects of the planet, with over 80% of the Earth's surface being the result of magma bursting up from the molten interior - providing a platform for life.
The film intends to illustrate the birth and death of an undiscovered universe, with powerful images, from the Big Bang to the Mesozoic era and through the present and beyond. Based on a project conceived decades ago, the documentary is highly experimental and perhaps Terrence Malick's most ambitious film, described by the director himself as 'one of my greatest dreams.'
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.'