What's to Eat?

What's to Eat?

An All-consuming Study

Streaming Video - 2009
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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.
Publisher: New York, N.Y. : Films Media Group, [2009], c2008
Characteristics: 1 streaming video file (23 min.) : sd., col., digital file
Uniform Title: An all-consuming study

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