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Happy People A Year in the Taiga

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"Anthropology and Sociology" Sort by

Cobra Gypsies

2015 Culture

Cobra Gypsies offers a contemporary and colorful window to the amazing ancient culture of the nomadic Kalbeliya tribe, living in rural Rajasthan, Northern India. Their name means 'those who love snakes'. The film explores their culture of eternal dance, syncopated music, snake charming, colorful fashion and the nomadic way of life of these exotic looking castoffs, ancestors to the modern Roma Gypsies living in Europe today.

Conformity

2017 Culture

Human society is incredibly complex, and the duelling forces pushing us to conform and also to express our individuality are both necessary. Other people can influence us in good ways and in not-so-good ways.
Michael Stevens takes a look into the human urge to conform and just how strong it is against our own beliefs and sense of selves.

Series: Mind Field Season 1

Cooked: Air

2016 Culture

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.

Series: Cooked

Cooked: Earth

2016 Culture

All cooking is transformation, and in that sense, it's miraculous, it's alchemy. But of all the different transformations we call cooking, fermentation is the most miraculous and the most mysterious. And that's because it doesn't involve any applied heat at all. Discover how microbes help turn raw ingredients into delicacies like chocolate and cheese as Pollan tackles the mysterious process of fermentation.

Series: Cooked

Cooked: Fire

2016 Culture

As he tries his hand at baking, brewing and braising, acclaimed food writer Michael Pollan explores how cooking transforms food and shapes our world. In the first espisode, with help from Aboriginal hunters and a barbecue pit master, Pollan shows how fire shaped human gastronomy, and weighs our duty to the animals we eat.

Series: Cooked