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Nova Sciencenow: Can I Eat That?

5 out of 5 stars 7 customer reviews

Additional DVD options Edition Discs
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(Dec 11, 2012)
"Please retry"
1
$17.93
$12.61 $5.11

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$17.93 & FREE Shipping on orders over $35. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

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Editorial Reviews

What are the scientific secrets behind your favorite foods? David Pogue ventures into labs and kitchens to uncover the hidden truths behind the flavors and textures we take for granted every day.

Special Features

None.

Product Details

  • Format: Multiple Formats, Color, NTSC
  • Language: English
  • Subtitles: English
  • Region: Region 1 (U.S. and Canada only. Read more about DVD formats.)
  • Number of discs: 1
  • Rated: NR (Not Rated)
  • Studio: Pbs (Direct)
  • DVD Release Date: December 11, 2012
  • Run Time: 60 minutes
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • ASIN: B009B0L55O
  • Amazon Best Sellers Rank: #102,897 in Movies & TV (See Top 100 in Movies & TV)

Customer Reviews

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Top Customer Reviews

"NOVA Science NOW" is a new offshoot of the long running PBS science series NOVE, produced by WBGH in Boston. Each of the 54-minute shows is divided into four or more segments, but the episode has one umbrella topic. I wasn't aware of the show until I received this DVD but, if the others are like this one, I'm already a fan.

The photo of a cricket (yep, an insect) on a fork which graces the cover may be a bit misleading. Yes, there is a five minute section where a chef actually fries a cricket as an appetizer, but what things we can eat is only a small segment of this show. I'll try to give you an idea of what's here but not spoil the surprises you'll find by watching it.

First off, the series is hosted by a guy named David Hogue. I'm never heard of him before but he is funny, in a satirical way. He's an "everyman" just like you and me, who is curious. And it's his curiosity that draws us in.

Thought it would have been nice if this DVD was released by early November, in time for Thanksgiving, I still learned why some roast turkeys and bread cube stuffing tastes better than others - and how to make it. (For this segment Hogue visits the set of another PBS show, "America's Test Kitchen" (even PBS is not above cross promoting its series). The next section "Why Do We Cook?" explains why humans are the only animals who cook. And there's a fascinating section on digestion. Be aware that this section includes a scene of a python swallowing a rat - not for the squeamish - but ends with an experiment that had me rolling on the floor laughing. Next up is an explanation of how we taste, in which I was able to discover WHY I can't tolerate jalapenos when my best friends down then easily.
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Okay, I admit my reason for buying this was the America's Test Kitchen portion primarily. But, the rest is equally as fascinating too. Not a bad price either.
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I bought this to see personally, and it's interesting, but I also loan it to a friend of mine to show in his culinary class. Covers a lot of new ways that food is cooked, as well as some unusual foods.
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This make for a fun introduction to food science.
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