Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to th ...e Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu. Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.
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Imagine a world where infinite copies of you are playing out every storyline of your life. It sounds like a plot stolen straight from Hollywood, but far from it. This is the multiverse. Until very recently the whole idea of the multiverse was dismissed as a fantasy, but now this strangest of ideas is at the cutting edge of science. And for a ...growing number of scientists, the multiverse is the only way we will ever truly make sense of the world we are in. Do multiple universes exist? And if so, which one are we actually in?" Imagine a world where dinosaurs still walk the earth. A world where the Germans won World War II and you are president of the United States. Imagine a world where the laws of physics no longer apply.
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During the Cold War, American and Soviet scientists embarked on a perilous race to create the most powerful bomb in human history. This gripping documentary unveils how both nations pushed the boundaries of science and morality, culminating in the Soviet Union’s creation of the “Tsar Bomba”—the largest and most devastating weapon ever detonat ...ed, with a blast over 3,000 times more powerful than Hiroshima. Through unexpected twists, miscalculations, and high-stakes experiments, The World’s Biggest Bomb delves into the untold stories of ambition, fear, and rivalry that shaped a critical moment in history. Witness the harrowing journey of the scientists who risked everything to harness destruction on an unimaginable scale, forever altering the course of humanity.
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Two and a half thousand years ago, the Greek philosopher Socrates worried that the wide use of writing would have a negative impact on people's minds. He said that writing would create forgetfulness, because people will not use their memories. They would trust the external written characters and not remember themselves. In a world with an eve ...r-growing tech industry, Michael Stevens tries to find out what effect technology has on our brains. He finds Technology isn't just changing our lives, it's changing our brains. In his experiments he tests what just 10 days of gaming does to things like our spatial memory.
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Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four. Show More