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Chemistry: Discovering the Elements

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Conversations with Dolphins I

2016 Science

Do dolphins think the way we do or are their brains wired in a very different way from ours? Will we communicate with them one day? Dolphins have been a source of curiosity to humans and have appeared in our stories and myths for thousands of years. What is the link between our two species? Why do we seem to be so interested and curious about each other?

Series: Conversations with Dolphins

Conversations with Dolphins II

2016 Science

Scientists around the world are asking themselves the same questions. Over the decades the focus on dolphin research has changed from asking 'how intelligent are dolphins?' to 'how are dolphins intelligent?' and we look at research from the world's foremost dolphin experts for the answers.

Series: Conversations with Dolphins

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