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. (22 minutes)

Tell a Friend! Your Name: Your Email: Your Friend's Email: Your Message: We respect your privacy and will not use your friend's address without permission. Item#: FMK40073 Copyright date: ©2008 VHS ISBN 978-1-60825-229-9 DVD ISBN 978-1-60825-230-5

Part of the Series : Project X: 360 Degrees of Science

VHS	$99.95
DVD	$99.95
DVD + 3-Year Streaming	$149.93
3-Year Streaming	$99.95

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