故宫100——看见看不见的紫禁城
10.0 |2023年10月10日 |已完结
简介:

  1.天地之间(紫禁城)
  2.至大无外(广场)
  3.有容乃大(午门)
  4.五凤朝天(五凤楼)
  5.四面玲珑(角楼)
  6.玉带天河(内金水桥)
  7.威猛铜狮(太和门狮子)
  8.皇帝归宿(太庙)
  9.大地色彩(社稷坛)
  10.国家仪式(太和殿广 场)
  11.检阅天下(三大殿台基)
  12.光影时间(日晷)
  13.帝王心镜(牌匾)
  14.金砖墁地(金砖)
  15.座拥天下(宝座)
  16.六龙御天(金柱)
  17.为君之道(匾联)
  18.镇殿神符(符牌)
  19.巧夺天工(斗栱)
  20.金光灿烂(琉璃瓦)
  21.吉祥瑞兽(角兽)
  22.中国建筑(木建筑)
  23.中间意味(中和殿)
  24.皇家殿试(保和殿)
  25.最大构件(大石雕)
  26.王者中轴(中轴线)
  27.龙飞在天(龙)
  28.龙宫未故(龙子)
  29.门钉纪事(门钉)
  30.紫禁天街(天街)
  31.御门听政(乾清门)
  32.正大光明(乾清宫1)
  33.深宫传说(乾清宫2)
  34.传国宝玺(交泰殿1)
  35.天地交泰(交泰殿2)
  36.皇帝大婚(坤宁宫1)
  37.萨满祭祀(坤宁宫2)
  38.时间机器(奉先殿)
  39.清风尚武(箭亭)
  40.宫廷绘画(如意馆)
  41.秘书班子(内阁大堂)
  42.皇家藏书(文渊阁)
  43.皇帝学堂(文华殿)
  44.以心传心(传心殿)
  45.大内出版(武英殿)
  46.玄武大帝(钦安殿1)
  47.庇佑大明(钦安殿2)
  48.皇家选秀(顺贞门)
  49.皇宫禁苑(御花园)
  50.再见紫禁城(神武门)
  51.隐形的历史(隐形的历史)
  52.元代记忆(断虹桥)
  53.澡身浴德(浴德堂)
  54.后宫前朝(养心殿)
  55.垂帘听政(东暖阁)
  56.勤政亲现(西暖阁)
  57.权利中枢(军机处)
  58.皇帝书斋(三希堂)
  59.皇帝卧室(后寝)
  60.水晶之愿(体顺堂)
  61.帝师之间(毓庆宫)
  62.顺天承乾(东西六宫1)
  63.六宫余韵(东西六宫2)
  64.后宫豪院(储秀宫)
  65.红楼一梦(长春宫)
  66.景仰仁德(景仁榜)
  67.海棠依旧(永寿宫)
  68.甄选后妃(翊坤宫)
  69.前世今生(建福宫花园)
  70.潜龙飞天(重华宫1)
  71.潜邸重华(重华宫2)
  72.皇子宫区(南三所)
  73.菩提树下(英华殿)
  74.月满西楼(慈宁宫)
  75.宫墙内外(城墙)
  76.道法自然(延庆殿)
  77.紫禁寒暑(御寒与祛暑)
  78.皇室炊烟(皇室饮食)
  79.龙袍袈裟(雨花阁1)
  80.宫中坛城(雨花阁2)
  81.珍妃之死(珍妃之死)
  82.长寿天下(千叟宴)
  83.翠玉江山(大禹治水玉山)
  84.一诺千钧(文峰石)
  85.魏晋风流(禊赏亭)
  86.倦勤归正(倦勤斋)
  87.手工艺再现(倦勤斋修复1)
  88.通景画修复(倦勤斋修复2)
  89.画壁九龙(九龙壁)
  90.移天缩地(太湖奇石)
  91.尘封佛国(梵华楼1)
  92.寂静的花(梵华楼2)
  93.芸芸众神(城隍庙)
  94.内廷恭造(造办处)
  95.水火之间(故宫消防)
  96.洗心防患(斋宫)
  97.奉天承运(玄穹宝殿)
  98.戏乐升平(畅音阁)
  99.瑰丽庄严(传统建筑工艺)
  100.看见看不见(新旧影像对比)

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简介:

  Future of Food In the past year, we have seen food riots on three continents, food inflation has rocketed and experts predict that by 2050, if things don't change, we will see mass starvation across the world. This film sees George Alagiah travel the world in search of solutions to the growing global food crisis. From the two women working to make their Yorkshire market town self-sufficient to the academic who claims it could be better for the environment to ship in lamb from New Zealand, George Alagiah meets the people who believe they know how we should feed the world as demand doubles by the middle of the century.
  【India】
  George joins a Masai chief among the skeletons of hundreds of cattle he has lost to climate change and the English farmer who tells him why food production in the UK is also hit. He spends a day eating with a family in Cuba to find out how a future oil shock could lead to dramatic adjustments to diets. He visits the breadbasket of India to meet the farmer who now struggles to irrigate his land as water tables drop, and finds out why obesity is spiralling out of control in Mexico.
  Back in Britain, George investigates what is wrong with people's diets, and discovers that the UK imports an average of 3000 litres of water per capita every day. He talks to top nutritionist Susan Jebb, DEFRA minister Hilary Benn and Nobel laureate Rajendra Pachauri to uncover what the future holds for our food.
  【Senegal】
  George heads out to India to discover how a changing diet in the developing world is putting pressure on the world's limited food resources. He finds out how using crops to produce fuel is impacting on food supplies across the continents. George then meets a farmer in Kent, who is struggling to sell his fruit at a profit, and a British farmer in Kenya who is shipping out tonnes of vegetables for our supermarket shelves. He also examines why so many people are still dying of hunger after decades of food aid.
  Back in the UK, George challenges the decision-makers with the facts he has uncovered - from Oxfam head of research Duncan Green to Sainsbury's boss Justin King. He finds out why British beef may offer a model for future meat production and how our appetite for fish is stripping the world's seas bare.
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  George finds out how we in this country are using cutting-edge science to extend the seasons recycle our food waste and even grow lettuce in fish tanks to guarantee the food on our plates.
  He hears the arguments about genetically modified food and examines even more futuristic schemes to get the food on to our plates.

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