- 1 of 1 copy available at Evergreen Indiana.
0 current holds with 1 total copy.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Starke Co PL - Schricker Main Library (Knox)||641.3 NOV (Text)||30032001678025||DVD NON-FICTION||Available||-|
- ISBN: 9781608838059
- ISBN: 1608838056
- Physical Description: 1 videodisc (60 min.) : sound, color ; 4 3/4 in.
- Publisher: [United States] : PBS Distirbution, 2012.
|General Note:|| Title from web page.
Release date: Dec. 11, 2012.
|Formatted Contents Note:|| Thanksgiving cooking chemistry -- Why do we cook? -- What is taste? -- Profile: Nathan Myhrvold.
|Participant or Performer Note:|| David Pogue.
|Summary, etc.:|| 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.
|Target Audience Note:|| Rating: Not rated.
|System Details Note:|| DVD, widescreen, stereo.
|Language Note:|| Subtitled for the deaf and hard of hearing.
Search for related items by subject
|Genre:||Documentary television programs.
Nonfiction television programs.
Video recordings for the hearing impaired.