Documentary AreaSimply the best Documentaries

Fifty years ago there were close to half-a-million lions in Africa. Today there are around 20,000. To make matters worse, lions, unlike elephants, which are far more numerous, have virtually no protection under government mandate or through international accords. This is the jumping-off point for a disturbing, well-researched and beautifully made cri de coeur from husband and wife team Dereck and Beverly Joubert, award-winning filmmakers from Botswana who have been Explorers-in-Residence at National Geographic for more than four years. Pointing to poaching as a primary threat while noting the lion's pride of place on the list for eco-tourists-an industry that brings in 200 billion dollars per year worldwide-the Jouberts build a solid case for both the moral duty we have to protect lions (as well as other threatened "big cats," tigers among them) and the economic sense such protection would make. And when one takes into account the fact that big cats are at the very top of the food chain-and that their elimination would wreak havoc on all species below them, causing a complete ecosystem collapse-the need takes on a supreme urgency.

Scientific advancements are challenging the concept of what it means to be human. Technology embedded in our bodies is fairly common: artificial limbs, pacemakers. But new research is taking us beyond replacement parts and into a new realm that is changing the nature of the human body and the human mind. Will the fusion of biology and technology change how we think, how we feel, how we experience the world?

David Attenborough discovers the plants that have evolved to shed their dependency on water enabling them to survive in the driest environments. The story begins at midnight in midsummer as David steps into the Princess of Wales Conservatory to witness the extraordinary nocturnal blooming of a cactus. The queen of the night, with its giant flowers, is the centre piece of a stunning symphony of cacti blooms that burst open in the desert (and at Kew) at night. In a mesmerizing 3D slow motion sequence, we discover the extraordinary connections between cacti and their natural pollinators: bats. As the sun rises, David meets other amazing plants. Species like the century plant, the Agave franzosini, which grows steadily for over 50 years, only to then flower itself to death with one mighty telegraph pole sized bloom which literally bursts out of the roof of Kew’s green house.

The mission of the film is to underline the crucial ecological role of coral reefs play in maintaining the well being of our planet, and to point out and warn against the dangers that are destroying the world's coral reefs. Entirely filmed using digital technology, thanks to it, the film was shot almost entirely with natural light, thus showing the underwater world as it exactly is. This is the closest you can get to dive without being there. Shot on the Great Barrier Reef in Australia and in the Bahamas, it brings to you the amazing beauty of the many varieties of coral and the immense diversity of the marine life thriving there.

We are the most power-hungry generation that has ever lived. This film tells the story of how that power has been harnessed - from wind, steam and from inside the atom. In the early years the drive for new sources of power was led by practical men who wanted to make money. Their inventions and ideas created fortunes and changed the course of history, but it took centuries for science to catch up, to explain what power is, rather than simply what it does. This search revealed fundamental laws of nature which apply across the universe, including the most famous equation in all of science, e=mc2.

Of the four elements, air is the most elusive because we can't see it. There's something very magical about it. One of the ways we transform food is by getting air into it. Think of the soufflé, think of the loaf of bread. These things are elevated by the fact that they now contain air. They're ethereal. Visit food labs and Moroccan fields as Michael Pollan delves into the science of bread-making and the nature of gluten.