Writing
A look at relevant scientific issues
For forty days, a group of fourteen volunteers led by explorer and researcher Christian Clot lived independently in a cave in Ariège. Immersed in the cave, this is the story of an incredible collective human and scientific experience.
The Alhambra is a unique site in the world: a palatial city built between the 13th and 15th centuries by the last of the Muslim kingdoms of Spain. It is the ultimate demonstration of the talents of a people condemned by the Reconquista.
From the Mediterranean to the Atlantic, scientists are reconstructing lost geographies. Prehistorians are examining the resources drawn from the coastline. Others are taking a fresh look at what we thought we knew: our maritime presence is much stronger than expected. All are gradually unveiling the bond that has long united man and the sea.
For the first time, and thanks to new archaeological excavations, this documentary reveals how Pompeii, the pride of its builders, developed, from its origins at the end of the seventh century BC until the eruption of Vesuvius in 79 AD. The use of CGI and 3D mapping provides a very clear view of this ancient superstructure and eight centuries of urban evolution. We will revive this great historical fresco through accounts by international archaeologists and historians. Pompeii: The Origins is a journey to the heart of an ancient ‘motion designed’ city.
Who invented time, who invented the clock? Why 1 hour, why 60 minutes, why 60 seconds? Since prehistoric times, man has sought to measure time, to organize social and religious life, to plan food supply... Today we can surf the Internet, geolocate, pay by credit card… All our daily lives depend on time and the synchronization of clocks. The history of the invention of time and of the ways and instruments to measure it is a long story…
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In France, 15 billion eggs, which constitute the cheapest animal protein on the market, are consumed every year. With ever more demanding consumers, the sector is changing. The production of eggs from caged hens is plummeting while free range and organic farming is on the rise. But can we mass produce quality eggs and respect animal welfare? How are the pasteurized egg products that can be found in food products and in collective catering canteen dishes made?
