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.
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.'
Washington, D.C. is in many ways a city of extremes. Starland Vocal Band, Marvin Gaye, Duke Ellington, Nils Lofgren, Chuck Brown, Henry Rollins, Fugazi and Trouble Funk all hail from D.C. In the early '70s, the music style go-go originated here, and has remained a local craze ever since. Dave Grohl sits down with Trouble Funk's Big Tony Fisher to talk about go-go, and explores its origins with Chuck Brown, the genre's undisputed godfather. He also chats with Don Zientara, owner of Inner Ear Studios, which the Virginia-raised Grohl says 'produced the entire soundtrack of my youth,' as well as with members of the harDCore band Bad Brains and Ian MacKaye of Teen Idles, Minor Threat and Fugazi, who all recorded at Inner Ear over the decades. The song 'The Feast and the Famine' is recorded during this episode.
In 1982, the best of friends and still teenagers George Michael and Andrew Ridgeley as Wham! set out to conquer the world. By June of 1986, they played their very last gig at Wembley Stadium having done exactly that. Now, for the very first time, told in their own words, comes the amazing story of how in four years they dominated the charts around the world with timeless and classic pop songs. Hit after hit ‘Club Tropicana,’ ‘Wake Me Up Before You Go Go,’ ‘Freedom,’ ‘I'm Your Man’ and of course ‘Last Christmas.’ Their time in the spotlight was white-hot, and they became the very first Western pop act to play in China. It was a time that both encapsulated and epitomized not just their youth but also that of the many millions of fans that adored them.
British Indie music was once seen as the bastion of the over earnest 'High Fidelity' snob who would sneer at chart success. the indie label was the redoubt against the forces of mediocrity and was a precious source of integrity and honesty. A generation would find meaning in the music of The Smiths, the archetypal indie group of the 1980's. From the Stone Roses, the heir manque of the indie music crown, via Suede’s dark sexuality and the media saturation of Brit-pop's Blur v Oasis, indie was now a marketing device, ultimately losing any of it's once cherished intimacy and integrity
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.'