What's to eat? An all-consuming study
Description
Food has taken on so many meanings over the ages that we often forget what it really is: a source of chemical energy. This program takes a scientific look at food, showing how people and animals capture nutrients while revealing some disturbing eating habits with hidden benefits. After a look at the importance of fire and yeast in early culinary history, viewers experience "molecular gastronomy" at a Chicago restaurant where lasers, centrifuges, and liquid nitrogen are as common as spatulas. The program then examines the nutraceutical benefits of the blue mussel, the digestive efficiency of the carrion-loving turkey vulture, and the possibility that food could one day be genetically tailored to individual taste.
Runtime
23 min
Series
Subjects
- Energy metabolism (36)
- Animals (402)
- Metabolism (222)
- Anatomy (98)
- Food supply (151)
- Nutrition (648)
- Physiology (45)
- Chemistry (196)
- Diet (387)
- Food (360)
- Food handling (80)
- Human nutrition (18)
- Ingestion (25)
- Morphology (Animals) (60)
- Food habits (189)
- Food security (55)
Genre
Date of Publication
[2009], c2008
Database
Films on Demand
Direct Link
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