Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu. Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.
Coral reefs are the nursery for all life in the oceans, a remarkable ecosystem that sustains us. Yet with carbon emissions warming the seas, a phenomenon called 'coral bleaching' -a sign of mass coral death- has been accelerating around the world, and the public has no idea of the scale or implication of the catastrophe silently raging underwater. Chasing Coral taps into the collective will and wisdom of an ad man, a self-proclaimed coral nerd, top-notch camera designers, and renowned marine biologists as they invent the first time-lapse camera to record bleaching events as they happen. Unfortunately, the effort is anything but simple, and the team doggedly battles technical malfunctions and the force of nature in pursuit of their golden fleece: documenting the indisputable and tragic transformation below the waves. With its breathtaking photography, nail-biting suspense, and startling emotion, Chasing Coral is a dramatic revelation that won't have audiences sitting idle for long.
In just half a century, the human population has doubled to 7.4 billion, and during that time, astronaut and satellite photos have been capturing the startling changes on our planet. See how humans have made their mark reshaping the planet in our quest for new sources of food, power, and shelter. From glimmering new megacities like Shenzhen, China to areas affected by climate change like Mt. Kilimanjaro and Florida, witness Earth's changing look--the spectacular and the shocking--from 250 miles up.
Artists, academics, and critics discuss the historical origins, original reception, and slow climb to critical acclaim for Eugene Delacroix's painting commemorating the Revolution of 1830, 'Liberty Leading the People.' A woman of the people with a phrygian cap personifying the concept of Liberty leads the people forward over a barricade and the bodies of the fallen, holding the flag of the French Revolution – the tricolour, which again became France's national flag after these events – in one hand and brandishing a bayonetted musket with the other. The figure of Liberty is also viewed as a symbol of France and the French Republic known as Marianne.
Coldplay Live 2012 was the band's first concert film/live album for nine years. It documents their acclaimed Mylo Xyloto world tour, which has been seen by more than three million people since it began in June 2011. Directed by Paul Dugdale, Live 2012 includes footage from Coldplay's shows at Madrid's Plaza de la Ventas, Montreal's Bell Centre and the band's triumphant Pyramid Stage headline performance at Glastonbury 2011.
With more board configurations than there are atoms in the observable universe, the ancient Chinese game of 'Go' has long been considered a grand challenge for artificial intelligence. On March 9, 2016, the worlds of Go and AI collided in South Korea for an extraordinary best-of-five-game competition, coined the Google DeepMind Challenge Match. Hundreds of millions of people around the world watched as a legendary Go master took on an unproven AI challenger for the first time in history. AlphaGo chronicles a journey from the halls of Cambridge, through the backstreets of Bordeaux, past the coding terminals of DeepMind in London, and, ultimately, to the seven-day tournament in Seoul. As the drama unfolds, more questions emerge: What can artificial intelligence reveal about a 3000-year-old game? What can it teach us about human mind?
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.