tv Taiwan News PBS February 20, 2011 6:30pm-7:00pm PST
>> in this edition, danish design is one of the most influencetial designers of the 20th century. >> riding the waves. serving on munich's river is also popular in winter. legendary chef, french chef paul is still going strong at 85. >> welcome. we begin this highlight edition with a young magician who is
creating quite a in germany. he has a modern take on the conjuresist art. like others, he has his theater show but he prefers to go out on to the street to battle onlookers as he produces cars from nowhere, reads minds, and even indulges in a bit of levtation. >> to this man, deception is an art form. because it's his job. in his latest show, inside magic, he lets people take shots at him with paint ball guns. then he catches the pallets in his mouth. >> my greatest challenge and my goal is to allow people in the audience to be little kids again. they should be able to forget their daily worries and just completely forget the moment in the magic.
>> the 29-year-old from the western germany goes by fa rid. his surname is one thing he doesn't reveal. he learned his first magic tricks from his grand fatsdzer when he was just six years old. he wanted to become a magician ever since. >> my dream of being a magician wasn't taken seriously. and i wanted to do my father a favor. so i study law. but i spent most of my time over with the psychology students, reading books to educate myself. severing based on psychology, rhetoric, dexterity, distraction, physics, chemistry and acting. the combination is what my audience sees when i perform.
in 2009, he fooled celebrities like this german rapper. >> there's no car here. not yet. choose a color. >> the color? black. >> he enjoys being in the spotlight and he's not scared of his tricks being exposed. >> stop it. i can't take it. even if i stumbled or forgot my lines or if someone saw how i did a trick, it's still not embarrassing, it's something else to share with the audience. and it makes you more human even when something completely fails. it just underlines how difficult the art of illusion really is.
>> his big breakthrough came at a 2008 casting show. he came in second place but he was such an audience favorite that he was given his own street show. in this scene, he approaches a young man who is about to withdraw some cash. he asks the confused stranger to concentrate on his pin number in his head but not reveal it. then he starts to figure out the number on his own using mind reading techniques to narrow down the choices. and in the end, he comes up with the right number. >> the challenge on the streets is assessing the audience. you have to know what to show and how to be prepared if things change suddenly, what to
do if an entire group of school people surrounds you all of a sudden. it has to be spontaneous. you have to pull people out of their daily lives and show them simple things right in front of their eyes that they don't understand. that was the biggest challenge. >> here in a club he appears weekly at his live show called "inside magic," his specialty is reading minds and he practices his craft during the show. here, he tries to decipher a dream from a woman he picked out of the live audience. >> there are a lot of shows coming up. there will be a new tour of germany and austria and switzerland, too. i have tv appearances in france and russia right now which is really exciting. i was in las vegas really briefly and i'm heading back there this year so i have a lot ahead of me.
>> but no matter where he performs, his goal is still the same. to turn the adults in his audience into kids again. and often he makes it look easy. >> and that's the real magic, really, make it all look easy. >> sitting in a designed class ic, a danish designer who is one of the great innovators of the 50's and 60's partially responsible for making scandanavian design lnl a brand itself. we borrowed these here from a collector in berlin. and they're also hosting an exhibition. >> pop art design for your home. the man behind the idea. a trail blazer of unusual design concepts.
the danish designer became famous for his chair in 1955. in the 1907s he used his series to furnish a restaurant. his prior pop art from 1968 still hangs. and the same year he designed his living tower. you can spend a whole day in it. sleek, scandanavian design. >> dains can really identify with design. and they can especially identify with this. his joy and colors. the way he played with forms is deeply danish. it also show it is spirit. that's also very, very strong in areas as well. >> today, he continues to inspire creative young designers. this is made entirely of
synthetic silk. sold by design firms. >> experimenting with materials, with plastics and other materials. pursuing new methods against for a new generation, creating products and going to the limit with what's possible with the material, consciously breaking parameters, not wanting to have what your parents had. >> a top seller, the chair from 1959. in recent decades, the free standing body shade design has been continually improved. >> just a few years ago, a reinforced poly prope lynn an inexpensive plastic was found to make the chairs. that means they could be made inexpensively. a solid piece plastic chair that everybody can afford. >> many people when they see this furniture for the first time think it's a contemporary design. that shows that a piece he
designed 50 years ago is still timeless. >> the design is an entire world to live in. >> the banana chairs are great. >> and comfortable. >> yes, because they're up pole sterd. and what's this? >> a reading room with a living tower. a lot of room in a limited space and incredibly practical. >> most die-hard collectors don't live quite that extravagantly. berlinner and re doesn't. but over the last years the furniture have become his passion. >> he thought about how people would be living in the future. and i think the pieces even today come across as quite futuristic. and compared to the very no
nonsense furniture we have today, they're actually quite inviting, especially just to relax in. >> the accountant has 48 pieces from panten. his dream chair is 10 years older than he is. the two-level seat cost 80,000 euros. >> i saw it in person. it looked really sheek and i thought it would look nice in the apartment. ok, 80,000 euros. but it's unique. there are only three of them. so i would be one of three people who can sit on them. >> the exhibit at the danish embassy includes ten pieces of furniture. the design classics are available to all exhibitors to test. >> colorful. those are nice colors.
and nice to sit in. >> so many wonderful colors, so fusteristic with metal. i would like one. >> the furniture of panton. decades old but still up to date. >> now, surfing conjures up sunny beaches in california or maybe hawaii. but actually you can river surf here in europe even in winter. it definitely becomes an extreme sport in the cold and is only practiced by the most dedicated wave rivers. now, spending more time documenting with th this sport with his camera, we caught up with him in munich. >> as long as the ice bar keeps flowing, this wave never
breaks. the river is fast-moving, the water temperature is 2 degrees celsius and the surfs are in their element. the scene is on the southern edge of munich's english garden. >> what's great about river swiffering is you can do it right here in the city. >> it's nice and empty at this time of year. in the summer you have to wait in line. >> the temperature's no problem because you're in constant motion. if you feel warm it doesn't matter if there's snow. >> surfers are the perfect moteef. he too is a passionate river surfer. he's been docking the exploits for years. when he takes photos he pays attention to every detail. he is always searching for new motifs. >> what you're looking for are great visual moments. if you're lucky they result in a photo of something never seen
before. you also want to capture the feeling that surfing itself has, to recognize and convey that in a photograph. >> he wants his pictures to give this little known extreme sport a face. and the last five years, he's produced thousands of photos. now he's chosen his favorites for a photo book called "river surfing." it will be the first major photo documentation of river surfing in the world. still photos are a change of pace from his work as an advertising. >> you have a camera around your shoulder and go out to explore the world. you find themes you like and try to take pictures never seen before. but that's difficult nowadays. it's really a hobby.
>> like river surfing itself, munich is one of the places this sport developed. in the early 1970s, he and his surfing pals called themselves board ridors. they stood on boards. the boards with tetsdzored but suddenly they found the boards could ride a wave without the rope. >> at first we didn't know what was going on. we thought, hey, we're stuck on a pole in the water here. and then people started surfing on air mattresses and the first real surf boards. and then we left the rope at home and were really surfing. >> his book includes other photographers' pictures of river surfing in canada. on the amazon river. in france. and in britain. >> it's a seven board, from a
moat rised hang glider. fantastic photos. i got to know him relatively late. the book was almost finished but it really enhances the book. >> the members of the bavaverpb river surfing scene meet almost every day. and their photographers often on hand, too. >> if you if you've managed after three weeks to get a great unprecedented photo that's also in focus, it can make you pretty happy. but not as happy as surfing itself. >> in the winter, he leaves the surfing to his friends and indulges his second greatest passion. taking photos. >> french chef paul bo cuse is a living legend and the father
of modern french cuisine. he's been at the top of his trade for an amazing 60 years. and one of the culinary world's top prizes is named after him. he just turned 85 and invited us exclusively to his original restaurant. >> he as global star in his industry. and always dressed in white as fitting for one of the world's top chefs. the hat adds another 50 centimeters to his height. chef of the century. he no longer really stands at the stove. he leaves that to his staff. he may have some individuals but for the last 45 years what has stayed the same is that his restaurant has the top stars. >> our food is traditional and classic, good produce, good
cuisine. >> that's always been his philosophy and he talks about it in his beog if i. he was born into a cooking dynasty. he started cooking as a child under his grand mother's tutelage. later, he learned from the finest chefs at the time. including top rated chefs. and the first woman to receive three stars in france. he first gained his first star at 32, the second and third tover next sench years. only 12 chefs got such honors at the time. his restaurant is in the north of leon. a pilgrimmage for dedicated gourmets. at the restaurant, he routinely
makes the rounds, chatting with each person. the guests usually pull out their cameras and the master chefs gives a big smile. that's how it's been for many years. a special occasion at the city hall, nearly 100 chefs from around the world with more than 200 stars among them honoring paul and what he has done for the art of cooking. the official photos are made on the stairway. imanls that will make history. being a master chef wasn't always revered in public. that's why they're raising their glasses. that top chef today are treated like super stars is in large part due to him. >> when i started in 1960 it wasn't the chefs who set the menu, it was the head waiters or the restaurant owner. we were one of the first to
encourage the cooks to prop gate their cooking. >> somebody who has continuously set the example for generations of chefs. >> we've known each other for y his attitude has always been fantastic, always with open arms. he's the best ambassador france has ever had. since 1907 he's been taking french cuisine with him when he's on the road. at such a high level nearly everywhere because of him. he's had a lasting influence and we must continue his work. >> his staff called his mon sewer paul. the cooking crew has 22 people who have worked here for decades. >> she has been here nearly 40 years. >> how has he kept three stars for the last 45 years? >> with good employees. >> he has turned cooking into
media events over the years. the successful international cooking competition is an example of this. the trophy, money, and honors for the best up and coming chef in the world. >> the store began 30 years ago. he as great ambassador for french cuisine who wanted to make sure that the cooks were up front in the lime light. >> the competition is the kind of cooking olympic which is takes place here every two years with participants, fans, from two dozen countries. the competitors, young talent who have already made a name for themselves. the jury, top notch chefs with a difficult task of testing and evaluating all of the dishes. this year, danish cook was awarding the prize trophy. in front of the restaurant the next day, the trophy presentation.
but instead of the winner or the legendary chef, the gathered media seemed more interested in his 3-year-old grandson, little paul. after all, little paul might follow in his famous grandfather's foot steps one day. >> finally, back to the cold. but they say that if you want to delve deep into the russian soul you should visit the country in winter. with temperatures hovering around 20 degrees celsius, moscow is a chilly place to be. but there's plenty to do and some original ways to take in the sights. are sight seeing ship makes its way through the ice. past modern sky scrapers and tower blocks left over from the soviet age. the ferdnand is one of the big tourist attractions in the russian capital. >> we can hear the ice cracking and moving apart.
it's unbelievable. you can feel the deck vibrating. it's much more exciting than in summer. >> i find it very romantic simply romantic. wonderful. >> before long, the kremlin comes into view. the city's most photographed landmarks. the fort fid citadel has twouffered over the banks of the river. the complex is protected by a three and a half meter thick outer wall. the golden domes of the four churches dominate the moscow sky light. near by the cathedral is another landmark. you can rent skates on red square and take a turn around the most famous ice rink in the country. >> it's in the middle of
central moscow and everything is so nicely decorated. >> this ice rink is just fantastic. it's great for skating, particularly with these girls here. >> the ferdnand continues its journey down the river. while the ships passengers are tucking into a three course menu, the hills become visible on the horizon. in winter, both tourists and moscow vites come here to ski. a good 70 meters above the city center, young athletes are training for the next winter olympics surrounded by stunning views. >> it's fantastic to go skiing
and see the whole of moscow at your feet. >> moscow is such a beautiful city. and we get the chance to train in front of this scenery. fantastic. art lovers can pay a vizzyoit to the gallery, which features russian art that dates from the 11th to the early 20th century. with around 140,000 works in its collection, it's one of the most important museums in russia. the view from the ship's deck by night is particularly impressive. once on dry land, visitors can party into the small hours. new bars and discos are springing up almost daily in the russian capital. djvlad works regularly in moscow. he loves the night life here. >> moscow parties just can't be
beaten. i've been to lots of clubs in europe but never experienced an atmosphere like this one here. we party best. the adrenaline pumps faster here than anywhere else. while the party rages on, it continues its rounds on the river revealing just how much the city has to offer even in winter where temperatures drop to 20 minus. >> and that's it for this edition. just a reminder of our website. if you want to find out more about the program. join us again soon. but for now, from myself and all the crew here,boy. buy buy.