The West, a nine-part series, chronicles the turbulent history of one of the most extraordinary landscapes on earth—a place that is simultaneously enticing and forbidding, filled with stories of both heartbreaking tragedy and undying hope. Beginning when the land belonged only to Native Americans and ending in the 20th century, the film introduces unforgettable characters—from gold seekers to cowboys, from homesteaders to Indian leaders—whose...

"Margaret Cavendish, then Lucas, was born in 1623 to an aristocratic family. In 1644, as England descended into civil war, she joined the court of the formidable Queen Henrietta Maria at Oxford. With the rest of the court she went into self-imposed exile in France. Her family's wealth and lands were forfeited by Parliament. It was in France that she met her partner, William Cavendish, Marquess of Newcastle-upon-Tyne, a marriage that made her the Duchess...

Uncovers the legacy of Princeton physicist and space visionary, Dr. Gerard K. O’Neill, who wrote the 1977 book, The High Frontier: Human Colonies in Space. The book and O’Neill’s subsequent activism sparked a grassroots movement to build Earth-like habitats in space in order to solve Earth’s greatest crises; a vision that is still alive today. Through old stories of “Gerry” as many called him, and the social impact he made on the world,...

"A beautiful love letter to Black joy, as a source of self-preservation and survival as well as a form of resistance"--

Although so much ink has been spilled about JFK, recent years have seen the public release of documents and interviews, shedding new light on this most charismatic president. In Reconsidering JFK, Professor Michael Shelden of Indiana State University delivers 12 captivating lectures to transport you back in time for a fresh angle on a multifaceted, always fascinating American president.

Explore the earliest printed cookbook, composed in the early 15th century and printed around 1470 (making it one of the first generation of books in print on any subject). Learn to create its blancmanger, a combination of capon breast, white flour, rosewater, sugar, and almond milk that still exists in Turkish cuisine. And discover how to make pasta by feel and texture, no measurements allowed.

Explore the encyclopedic wonders of the Opera, a 1570 cookbook by Bartolomeo Scappi. Unusual for its time, Opera was a cookbook written specifically to teach cooking. With directions and recipes from the Late Renaissance style, and using lavish and contrasting flavors, you will create delicious meat rolls, salami, and an eggplant dish.

Discover the 1954 Can-Opener Cookbook, a reflection of the mid-century focus on all things convenient: a time when having a can on the pantry shelf was considered easier, more dependable, and more hygienic than fresh food. Follow the recipes to create quick crab meat Lorenzo, jambalaya, and a light blancmange made with instant vanilla pudding mix.

Explore the oldest-known cookbook in Medieval Europe, the 13th century’s Libellus de arte coquinaria. With its terse recipes of meat, fowl, fish, and sauces, it seemed to be written for a noble audience, not the common cook. Learn to make “hunter-style” fish pie with animal bones, as well as beer (much safer than drinking water at the time).

Are the recipes in De re coquinaria (the oldest complete recipe book in the Western tradition) bizarre and disgusting, or do they reflect a time of elegance and luxury? Historians have expressed a gamut of opinions. As you explore its sala cattabia, minutal of apricots, and botellum, you might be surprised to find three delicious, and even somewhat familiar, dishes.