Excellent BBC4 documentary on the history of food. Disturbing to see how food science went from identifying vitamins to prevent illness during wartime rationing to messing around with over-engineering food. (Soy protein, olestra etc.)

You need to download the free Veoh player first:

http://www.veoh.com/download

And then click on the following link:

http://www.veoh.com/browse/videos/ca...365852hy7HDn27

Very unbiased reporting and a lot of sense spoken from the talking heads lamenting the departure from real food.

That link didn't work. Is this the same one?
http://www.veoh.com/browse/videos/c...8365852hy7HDn27

Yes, sorry, thanks for the correction!

That was a good video but I had problems watching it online. It started freezing for 5 minutes at a time at about 37' into it. So I ended up downloading it and watched it that way.

I particularly liked the part about molecular gastronomy. But I've always been fascinated with that.

Off topic but I believe Heston Blumenthal is big into sous vide too, think he was involved the the Dr.s Eades at some point with their machine. I bought a Japanese knife from a company he endorses, it's the best knife I have ever used, it slides through celariac like butter. It would want to costing around $80!

Do you remember the brand, neddas? I've paid about that much for a knife. My most egregious kitchen purchase so far was a skillet for $139.

My brother has had kitchen knives forged to his specification in Japan. They're made from folded steel and forged like little swords. They can cut anything. I forget what the company (generations of experience making swords and knives for less peaceful applications) is called. He also is into molecular gastronomy.

Tojiro knives: http://tojiro.net/en/

I can't say enough good things about them, they are magical, as well as being really pretty looking. I had one of them engraved as a present for my OH.

The Japanese seem to make really good knives. I've got some from Global Knives made in Japan: http://www.global-knife.com/

Folded steel is the only way to go. Sharp forever. We have a "cheap" KitchenAid Katana series Santoku, and it cuts through just about anything I throw at it (except for frozen meat, that takes some trying).