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.
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.
'Blood Brothers' follows the lives of two species, Paranthropus boisei and Homo habilis who embody two alternative ways of ape-man life. Although heavyset, with distinctive gorilla-like faces, the boisei are gentle characters. They live within a strict social structure and are led by a dominant male whose strength and power holds the group together. The habilis have taken a different approach to survival. They don't have the specialisms of the boisei but instead have developed into the archetypal jack-of-all-trades, inquisitive scavengers prepared to try almost anything to survive. Tough, active, gregarious and noisy, they are always on the move and always alert to the possibility of a meal. But in the near drought of the dry season the habilis are struggling. It seems as if their way of life cannot help them when conditions are tough.
It's 3.5 million years ago and in East Africa a remarkable species of ape roams the land. Australopithecus afarensis has taken the first tentative steps towards humanity by standing and walking on two legs. The rift valley was forming, and the rain forests dying as Africa dried out - turning the landscape into a mosaic of scattered trees and grass. In this new environment afarensis found it more efficient to move about on two legs rather than four.
One and a half million years ago, a new breed of ape-man walks the land. In southern Africa, Homo Ergaster has taken the next step to becoming human. They have long, modern looking noses, which cool air as they breathe. Their hairless bodies, with millions of tiny sweat glands, mean they don't pant anymore to control their temperature - they sweat. And, above all, they have big brains - nearly two-thirds the size of ours.
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.'