Can I eat that? / produced for WGBH/Boston ; written, produced and directed by Doug Hamilton.

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Looks at some of the scientific aspects of food, including the chemistry involved in cooking a turkey, the nutritional benefits of cooking, and how taste works. Profiles Nathan Myhrvold, a scientist responsible for creating new foods in a laboratory.

Bibliographic Details
Uniform Title:	Nova scienceNOW. Rovi Media Collection. Movies. Rovi K-12 education materials.
Main Author:	Rife, Christopher (Composer)
Corporate Authors:	WGBH (Television station : Boston, Mass.) (Production company) Public Broadcasting Service (U.S.) (Broadcaster, Publisher) PBS Distribution (Firm) (Publisher)
Other Authors:	Hamilton, Doug (Director) (Director, Producer, Screenwriter) Pogue, David (Host) Myhrvold, Nathan (participant.) Sweet, Jesse (Screenwriter) Seftel, Joshua (Director, Producer)
Language:	English
Language and/or Writing System:	Subtitles for the deaf and hard of hearing (SDH); described video.
Published:	[Arlington, Va.] : PBS : Distributed by PBS Distirbution, [2012], ©2012.
Edition:	Widescreen.
Series:	Nova scienceNOW. Rovi Media Collection. Movies. Rovi K-12 education materials.
Subjects:	Food > Analysis > Popular works. Food. Nutrition. Cooking. Cooking (Turkey) Taste. Flavor. Gastronomy. Myhrvold, Nathan. Documentary television programs. Nonfiction television programs. Video recordings for the hearing impaired. Video recordings for people with visual disabilities. Popular works. Food > Analysis.
Genre:	Popular works. Documentary television programs. Nonfiction television programs. Video recordings for the hearing impaired. Video recordings for people with visual disabilities.
Physical Description:	1 videodisc (approximately 60 min.) : sound, color ; 4 3/4 in.
Format:	Video DVD

Contents:

Thanksgiving cooking chemistry
Why do we cook?
What is taste?
Profile : Nathan Myhrvold.