AETN Exploration Wednesday: Turkey, Storms and What Makes Food Tasty
Posted on 20 Nov 2012
This AETN Exploration Wednesday, well explore the life of tomorrows most popular bird, find out about how Hurricane Sandy formed and what hurricanes indicate about climate change. Then, on NOVA scienceNOW: Can I Eat That?, well learn what makes the food we like taste good and whether scientists can recreate their tastes while helping us keep from padding our middles!
First up at 7 p.m., Nature: My Life as a Turkey takes us deep in the wilds of Florida, where writer and naturalist Joe Hutto was given the rare opportunity to raise wild turkeys from chicks. Hutto spent each day out and about as a "wild turkey" with his family of chicks until the day came when he had to let his children grow up and go off on their own. As it turned out, this was harder than he ever imagined.
Was Hurricane Sandy a freak combination of weather systems? Or are hurricanes increasing in intensity due to a warming climate? How did this perfect storm make search and rescue so dangerous? "NOVA: Inside the Megastorm" takes us through Hurricane Sandy moment-by-moment to learn about Her impacts and the future of storm protection. Through first person accounts from those who survived, and from experts and scientists, "Inside the Megastorm" gives scientific context to a new breed of storms at 8 p.m.
Finally, at 9 p.m., David Pogue, discovers the secrets behind your favorite foods on NOVA scienceNOW: Can I Eat That? Youll learn why some treats like chocolate chip cookies are delectable, while others like cookies made with mealworms are disgusting! You might think you understand what makes something sweet, salty or bitter, but 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?
Wednesday, Nov. 21, 2012