Documentary AreaSimply the best Documentaries

Where did everything in our universe come from? How did it all begin? For nearly a hundred years, we thought we had the answer: a big bang some 14 billion years ago. But now some scientists believe that was not really the beginning; our universe may have had a life before this violent moment of creation. Take the ultimate trip into the unknown, to explore a dizzying world of cosmic bounces, rips and multiple universes, and finds out what happened before the big bang. Horizon takes the ultimate trip into the unknown, to explore a dizzying world of cosmic bounces, rips and multiple universes, and finds out what happened before the big bang.

A visit to the Amazon jungle - the world's largest rainforest and home to the widest variety of plants and animals on Earth. he diversity of life in the jungle is so great that in just two square miles scientists have counted 3,000 varieties of ants, 530 types of birds and 11 species of monkey. But despite the huge range of life that flourishes here, survival is never easy.

We are familiar with images of the hearings at the Nuremberg trials. But to this day, no one has taken us into the cells and minds of the accused. Leon Goldensohn, a 34-year-old American Jewish psychiatrist, spent six months visiting the 4 main Nazi war criminals.
Based on these unique and recently uncovered documents and reconstitutions of the main events, this film discloses for the first time the personal thoughts of the Nazis: Hermann Goering, Rudolf Hess, Hans Franck and Julius Streicher. These interviews raise serious questions concerning the psychic mechanisms and mysteries that set off acts of barbarity.

'It's alive!' Since Dr. Frankenstein spoke those famous words, we've been alternately enthralled and terrified by the idea of creating life in the lab. Now, a revolution in genetic engineering and thrilling innovations in synthetic biology are bringing that dream—or nightmare, as the case may be—closer to reality. New tools allow researchers to use cells to create their own DNA and edit it into existing genomes with more ease and less cost than ever before.
Along with renewed hopes for treating some genetic diseases, there's serious talk of using the newest technologies to bring long-extinct animals back from the dead – like the team hoping to resurrect the woolly mammoth. Science fiction is quickly becoming science fact. Another daring genetic experiment to bioengineer animals could prevent Lyme disease. But the power to make life comes with deep ethical questions. What are the potential rewards—and dangers—of tinkering with nature? This films explores the benefits and the burden of risk surrounding the controversial new technology.

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.

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.'