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What's That About?

Specials 2004
TV-G

  • 2004-10-29T04:00:00Z on Discovery
  • 45m
  • 1h 30m (2 episodes)
  • United States
  • English
‘What’s That About?’ investigates the physics, chemistry and technology behind the items we use every day.

5 episodes

2004-10-29T04:00:00Z

Special 1 Bedtime Stories

Special 1 Bedtime Stories

  • 2004-10-29T04:00:00Z45m

We spend over one-third of our lives asleep, but this time is not being wasted. A lack of sleep can lead to health problems and an inability to function properly.

Unfortunately for some, around half of the population snore, resulting in less sleep for the other half. You could also be sharing your bed with up to 10 million mites inhabiting your mattress.

Around a third of people suffer from insomnia, but we see how amino acids in warm milk can stimulate the "sleep hormone".

2004-11-05T05:00:00Z

Special 2 Getting Clean

Special 2 Getting Clean

  • 2004-11-05T05:00:00Z45m

It can be hard for some people to get up out of bed, but the process of the morning washing ritual can be a real eye-opener.

The shower, soap, razors, even the toilet are all the result of a lengthy evolutionary process in personal hygiene.

Find out why humankind added chalk to toothpaste, aluminum to antiperspirant, and how baby nappies were made even more absorbent because of an astronaut's space suit.

Special 3 The Steak House

  • no air date45m

Stuart Abrams is the hot shot Head Chef and new kid on the block at a big classic Steak House in Montreal. We watch him wrangle the meat and his crew to prove himself and feed today’s 1000+ guests. We see the steak as it leaves the beef distributor’s warehouse to Stuart’s loading dock through all its various stages of aging, butchering, prepping, cooking and serving.

We also find out all about knives and sharpening from an Italian family of traditional knife sharpeners; how state of the art ventilation systems work and what happens when there’s a fire in the kitchen.

And there’s a bit of a battle on cooking methods: gas versus charcoal, as we visit a high end steakhouse down the road. Stuart’s got more hungry patrons than he expected, waiting for their steaks, today. Will he and his crew deliver the goods - hot and on time?

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