NOVA ScienceNow; Can I Eat That
GREEN LABEL MASTER Redux version - FINAL
More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email firstname.lastname@example.org.
Undigitized item: Request Digitization
Untranscribed item: Request Transcription
- NOVA ScienceNow
- Can I Eat That
- Program Number
- Series Description
Premiered January 2005 NOVA scienceNOW is a new series produced by NOVA. For more than three decades, NOVA has been unrivaled in bringing authoritative, innovative, and entertaining science documentaries to television. Now the same award-winning producers have teamed up with veteran reporter Robert Krulwich to cover the timeliest developments and intriguing personalities in science and technology today. Presenting multiple stories in a magazine format hosted by Krulwich and reported by a diverse team of correspondents in the field, NOVA scienceNOW will air five times a year in the NOVA time slot.
NOVA scienceNOW has named Dr. Neil deGrasse Tyson, respected scientist, author, and director of the Hayden Planetarium in the Rose Center For Earth and Space at the American Museum of Natural History, to host the science magazine series with the launch of its second season in the Fall of 2006. Series release date: 1/25/2005
- Program Description
See Profile Segment title for additional assets.
Can I Eat That What are the secrets behind your favorite foods? Why are some treats — like chocolate chip cookies — delectable, while others — like cookies made with mealworms — disgusting? You may think you understand what makes something sweet, salty or bitter, but David Pogue gets a taste of a much more complicated truth as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what’s behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more — without packing on the pounds?
Profile: Nathan Myhrvold, Author: Modernist Cuisine Meet Nathan Myhrvold. He makes his living as a technology business mogul, and now he wants to revolutionize the way we cook, by bringing cutting-edge science into the kitchen. Nathan is making wild, new concoctions, like cotton candy that tastes like grilled cheese; or butter made, not from cream, but from peas. He's become a gourmet evangelist, writing his own cookbook. Its 2,400 pages lay bare just about every aspect of cooking, like what makes meat tough or tender? How does a microwave work? And what's the best way to cook broccoli?
Profile produced for WBGH by Seftel Productions.
- Asset Type
- Media Type
- Linde, Olicker (Series Producer)
- Chicago: “NOVA ScienceNow; Can I Eat That,” 09/06/2012, WGBH Media Library & Archives, accessed October 27, 2016, http://openvault.wgbh.org/catalog/V_B16A48C43980407F868696887E4D80E4.
- MLA: “NOVA ScienceNow; Can I Eat That.” 09/06/2012. WGBH Media Library & Archives. Web. October 27, 2016. <http://openvault.wgbh.org/catalog/V_B16A48C43980407F868696887E4D80E4>.
- APA: NOVA ScienceNow; Can I Eat That. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_B16A48C43980407F868696887E4D80E4