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.'
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.'
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.
After four decades of searching for him, they got a one hundred percent match to the Golden State Killer's DNA. As 72-year-old former police officer Joe DeAngelo's arrest unfolds in real time, chilling facts materialize that illuminate Michelle McNamara's prescience in her book's epilogue.
With unprecedented access, the film goes deep inside a Zen Buddhist community who have given up all their possessions and signed up to a life of chastity for one common purpose - to transform their suffering, and practice the art of mindfulness with the world-famous teacher Thich Nhat Hanh. Filmed over three years, in their monastery in rural France and on the road in the USA, this visceral film is a meditation on a community grappling with existential questions and the everyday routine of monastic life. As the seasons come and go, the monastics' pursuit for a deeper connection to themselves and the world around them is amplified by insights from Thich Nhat Hanh's early journals, narrated by Benedict Cumberbatch.
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.'