BUFVC Search
Current Search
Previous Searches
Category:-- All categories -- Arts and Humanities Bio-Medical Science and Technology Social Sciences
Subject:-- All subjects --
Nicely designed site produced by the University of Nottingham, featuring a series of short films made by video journalist Brady Haran about the science of food and drink. Most of the videos feature researchers from The University of Nottinghm, especially the university’s Division of Food Sciences. The site covers topics such as extending the shelf life of foods, the molecular structure of ice cream, the importance of folic acid and Edible Water. Accessible and interesting.
BIBS is an interactive television system constructed using Internet2 Mbone IP-Multicast technology and Real Networks streaming media technology, being developed on the UC Berkeley campus to support distance learning, distributed collaboration, and interactive television applications. BIBS produces live webcasts, then archives these for on-demand replay (at least 100 Kbs bandwidth required). The schedule for 2001 includes lecture series on General Biology, General Chemistry, Computing, Classic Myths, Aging, Microelectromechanical Systems, Mathematics, Nutrition and Physics. Most of the lectures use Real Media and the individual schedules are clearly laid out, although not all lecture titles are given. This site is no longer active, but the Internet Archive’s Wayback Machine offers a capture of the website as it appeared on 13/10/2007. This does not include access to the moving images.
This site accompanies the American PBS television series Cooking with Master Chefs, In Julia’s Kitchen with Master Chefs, Baking with Julia and Cooking in Concert. It contains a substantial ‘Prime Video Cuts’ section of streamed videos taken from the programmes, which are searchable by category, ingredient, chef and series, and viewable over low or highband connections using RealPlayer or Windows Media Player. Each video is accompanied by a transcription which allows the viewer to join the video at any selected start point. The recipes themselves, however, are not given. Other sections, such as ‘Tricks of the Trade’ and ‘Eater’s Digest’ also link into video segments.
A history of chocolate, demonstrating the processes involved in its production, the science of chocolate, research into the health effects of eating chocolate, and the chemistry behind ‘why chocolate makes us feel so good’. The various sections are illustrated by Real Player video clips of chocolate production and audio clips of scientists. There is also a video tour of the Scharffen Berger chocolate factory, near San Francisco.
You are currently searching in Moving Image Gateway. Search all the BUFVC's collections for 'Food' in All fields.
Learning on Screen