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.'
Professor Robert Bartlett explores the impact of the Normans on southern Europe and the Middle East. The Normans spread south in the 11th century, winning control of southern Italy and the island of Sicily. There they created their most prosperous kingdom, where Christianity and Islam co-existed in relative harmony and mutual tolerance. It became a great centre of medieval culture and learning. But events in the Middle East provoked the more aggressive side of the Norman character. In 1095, the Normans enthusiastically answered the Pope's call for holy war against Islam and joined the first crusade. They lay siege to Jerusalem and eventually helped win back the holy city from the muslims. This bloody conquest left a deep rift between Christianity and Islam which is still being felt to this day.
In the third episode of the series, Morgan Freeman examines different faiths' concepts of God, discovering how monotheism began in Egypt and Israel and allowing a neuroscientist to examine his own brain.
Dr. Thomas Asbridge explains how in the thirteenth century, after almost two hundred years of Holy Wars, the titanic conflict between Christianity and Islam, known to history as The Crusades, reached a decisive and shocking conclusion – a chapter that despite its drama has been virtually forgotten. He explains how, in the end, the fate of the Holy Land was decided not on the hallowed ground of Jerusalem, but in Egypt; and how the ultimate outcome of the Crusades was dictated not by Christians, but by the Mongol successors to Genghis Khan, and by a Muslim slave – a fearsome warrior whose story is now all but lost to western history.
In the second episode of the series, Morgan Freeman looks into prophecies of violent cataclysms, and the strife of ages past, in an attempt to determine how the world will end.
Diarmaid MacCulloch's own life story makes him a symbol of a distinctive feature about Western Christianity - scepticism, a tendency to doubt which has transformed both Western culture and Christianity. In the final programme in the series, he asks where that change came from. He challenges the simplistic notion that faith in Christianity has steadily ebbed away before the relentless advance of science, reason and progress, and shows instead how the tide of faith perversely flows back in. Despite the attacks of Newton, Voltaire, the French Revolutionaries and Darwin, Christianity has shown a remarkable resilience. The greatest damage to Christianity was actually inflicted to its moral credibility by the two great wars of the 20th century and by its entanglement with Fascism and Nazism. And yet it is during crisis that the Church has rediscovered deep and enduring truths about itself, which may even be a clue to its future.
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.'