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Expanded Horizons

   2018    Science
Dr Hannah Fry travels down the fastest zip wire in the world to learn more about Newton's ideas on gravity. His discoveries revealed the movement of the planets was regular and predictable. James Clerk Maxwell unified the ideas of electricity and magnetism, and explained what light was. As if that wasn't enough, he also predicted the existence of radio waves. His tools of the trade were nothing more than pure mathematics. All strong evidence for maths being discovered.
But in the 19th century, maths is turned on its head when new types of geometry are invented. No longer is the kind of geometry we learned in school the final say on the subject. If maths is more like a game, albeit a complicated one, where we can change the rules, surely this points to maths being something we invent - a product of the human mind. To try and answer this question, Hannah travels to Halle in Germany on the trail of perhaps one of the greatest mathematicians of the 20th century, Georg Cantor. He showed that infinity, far from being infinitely big, actually comes in different sizes, some bigger than others. This increasingly weird world is feeling more and more like something we've invented. But if that's the case, why is maths so uncannily good at predicting the world around us? Invented or discovered, this question just got a lot harder to answer.
Series: Magic Numbers

Black Hole Apocalypse 2of2

   2018    Science    HD
Of all the objects in the cosmos, planets, stars, galaxies, none are as strange, mysterious, or powerful as black holes. Black holes are the most mind-blowing things in the universe. They can swallow a star completely intact. Black holes have these powerful jets that just spew matter out.
First discovered on paper, on the back of an envelope, some squiggles of the pen. The bizarre solution to a seemingly unsolvable equation, a mathematical enigma. Einstein himself could not accept black holes as real. People didn't even believe for many years that they existed. Nature doesn't work that way. Yet slowly, as scientists investigate black holes by observing the effect they have on their surroundings, evidence begins to mount.
Series: Black Hole Apocalypse

Survivors Guide to Prison 2of2

   2018    Culture
'It's really about terror and intimidation and people basically fighting for survival and often committing extraordinary violence in order to protect themselves or to stay safe. It's kind of like the weak dog in the pack. If others spot weakness, they're gonna pounce on you for a couple of reasons. You pounce on that guy, that gives you a little more status. So, I had to ask myself, are you gonna be a victim? No, I ain't gonna be a victim. Well, that really only left me one choice in my mind. That means I gotta be the victimizer. At some point, for some reason, might be legitimate, might not be, someone's gonna test you.. Even if you lose, you're gonna have to stand up for yourself. '
'A guy comes over, and it's your day to get your package, and he tries to take your package from you that your people sent you, if you let him do it, there's gonna be 10 other dudes, oh, yeah, he let that guy take his package, I'm gonna go get his TV, right down the line until somebody's after your ass. But if you stand up that first time and they see you'll stand up for yourself, even if you lose, people will respect that. Oh, don't mess with him. There's easier prey. Why do you have to go and get that guy and get a couple lumps for it when he can go get that guy's stuff over there, don't cost you nothing. It usually only has to happen once or twice but just as importantly that you didn't go to the man for help... you're gonna be all right.'
Series: Survivors Guide to Prison

Coldplay Live 2of2

   2012    Art
'Every show is different. When the lights go down that's 30,000 people's lives colliding... for that one moment. Everyone that's there working or watching is there for that moment. It's when you're all kind of in agreement about what you're all doing at that time... so it's a wonderful feeling of togetherness and possibility Then I start getting real adrenaline... and start doing 'Rocky' shadow boxing and all that kind of stuff.
So I get as excited as anyone else. And I still get that excitement when I go and see anyone else's concert. I love that moment. And then it's about trying to hold that energy for an hour and a half... because it can go if you're not careful Whilst it might not be perceived as cool to be really enthused by the fact that people show up to hear your music... we don't really give a f***, we really love that and it's exciting, you know?'
Series: Coldplay Live

Vladimir Mukhin

   2017    Art
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.'
Series: Chef's Table

Nancy Silverton

   2017    Culture
Nancy Silverton describes her life path involving both Los Angeles and Italy, her family and her obsession with bread. She was born in Sherman Oaks, CA in a family where going out to eat was considered a special treat. But when she entered college and found herself 'very attracted by a handsome man' who worked in a kitchen, she landed herself a job and a new passion.
These details, which all lead up to her stint at Wolfgang Puck’s celebrated LA restaurant Spago in 1982, are intercut with present-day scenes of Silverton working at Osteria Mozza.
Series: Chef's Table