Nature “Raccoon Nation” at 7 pm
Are we, in an effort to outwit raccoons, actually making them smarter and unwittingly contributing to their evolutionary success? Are the ever more complex obstacles that our fast-paced urban world throws at them actually pushing the development of raccoon brains? In this film, scientists from around the world share their thoughts and work to help explore this scientific theory. Attempting to do something that has never been done before, they closely follow a family of urban raccoons as they navigate the complex world of a big city.
NOVA “Ghosts of Machu Picchu” at 8 pm
Perched atop a mountain crest, mysteriously abandoned more than four centuries ago, Machu Picchu is the most famous archeological ruin in the Western hemisphere and an iconic symbol of the power and engineering prowess of the Inca. In the years since Machu Picchu was discovered by Hiram Bingham in 1911, there have been countless theories about this “Lost City of the Incas,” yet it remains an enigma. Why did the Incas build it on such an inaccessible site, clinging to the steep face of a mountain? Who lived among its stone buildings, farmed its emerald green terraces, and drank from its sophisticated aqueduct system? NOVA joins a new generation of archeologists as they probe areas of Machu Picchu that haven’t been touched since the time of the Incas and unearth burials of the people who built the sacred site. This program explores the extraordinary trail of clues that began on that fateful day in 1911 and continues to the present.
NOVA ScienceNow “Can I Eat That?” at 9 pm
What are the secrets behind your favorite foods? Why are some treats – like chocolate chip cookies – delectable, while others – like cookies made with mealworms – disgusting? You may think you understand what makes something sweet, salty or bitter, but David 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?