The Food Chain

BBC World Service

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The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

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When foods get famous

26:28 | Feb 28th

Why do some fruits and vegetables achieve superstar status, appearing on T-shirts worn by celebrities, or in tattoos adorning some of the biggest names in music? Who is behind the rise of avocados and kale, and who benefits most from their A-list sta...Show More

Untold Food Stories: Rohingya and Uighur Cuisine

26:29 | Feb 14th

The Rohingya people in Myanmar and the Uighur people in China are familiar to many of us through news reports. And usually their story is told by journalists in sombre voices reporting on the political situation or alleged human rights abuses. But...Show More

An inspector calls

26:28 | Apr 11th

Restaurateurs with guns, chefs wielding knives, and severed heads in bin bags. Life as a food inspector is a lot more fraught than you might think. Emily Thomas meets three food safety officers from around the globe who reveal what it’s like to be ...Show More

How to tell a food story

44:55 | Apr 4th

What happens when food meets fiction? In this programme from the FT Weekend Oxford Literary Festival, presenter Emily Thomas is joined by a panel of guests and an audience to find out how poems, plays and novels can help us better understand our food...Show More

Gut feelings

26:28 | Mar 28th

There are trillions of bacteria living in our guts and there's growing evidence that they can have a major impact on our mental well-being. So could we soon see a food supplement that can treat depression? The science behind this so-called gut-brain...Show More

When breast isn't best

26:28 | Mar 21st

Breastfeeding is highly recommended for babies the world over and in many countries it's seen as a mother's duty. No wonder, then, that women who cannot or choose not to breastfeed can feel ashamed, inadequate, or even irresponsible. But it turns ou...Show More

How to feed the Falklands

26:28 | Mar 14th

How does a tiny community living on a series of rugged, windswept islands in the south west Atlantic Ocean manage to eat a varied diet? The Falkland Islands have more sheep than people, and its waters are teaming with squid, but fresh fruit and veget...Show More

How to date a vegan

26:28 | Mar 7th

How can you have a successful relationship with someone whose eating habits you find repulsive, infuriating, even morally abhorrent? What do you do when your wife and mother are locked in a fierce battle over what you eat, when your long term partner...Show More

A senseless generation?

26:28 | Feb 21st

Are processed foods and urbanisation numbing children’s sensory abilities, and should we teach them to smell, touch, taste and even listen to their food to improve their diets and self-awareness? Emily Thomas meets three people from different parts ...Show More

High Stakes Cakes

26:28 | Feb 7th

What drives people to stake their livelihood on sponge? Three cake makers discuss the pressure and privilege of creating show-stopping centrepieces for major celebrations. From a perfect replica of a cow to a cake hanging from the ceiling, they revea...Show More

André Cointreau: My Life in Five Dishes

26:29 | Jan 31st

André Cointreau had a very privileged start in life, born into two illustrious French drinks dynasties - Cointreau and Rémy Martin. But his decision to buy a food business didn't go down well with the whole family. Unperturbed, he went on to become t...Show More

Uncut: Butchers Talk Chop

27:35 | Jan 24th

Carving up carcasses and slicing up flesh. Day in, day out. Doling out blood for pet leeches, and helpings of animals brains. What drives people to do it? And why do they see themselves as animal lovers, and therapists? Emily Thomas meets three but...Show More

Is Product Placement Getting in Your Face?

26:28 | Jan 17th

When a cool character cracks open a can of a well-known branded drink on screen, do you barely notice or roll your eyes? Whatever your reaction, their choices may well be influencing yours. Food is a powerful narrative device in film and product pl...Show More

The New Food Bank Frontline

27:31 | Jan 10th

Giving away unwanted food to people who need it, sounds like it should be easy. But in this episode we find it throws up some peculiar challenges. What do you do with 12,000 cakes, or vast amounts of unwanted crocodile meat? Over the past few years...Show More

After Party: A Look Back

26:28 | Dec 27th, 2018

Find out what happens after the show ends. Emily Thomas catches up with some people who’ve appeared on The Food Chain over the past 12 months and hears about the unexpected things that can happen after you step off our stage. Propping up the bar w...Show More

Taking the Buzz out of Coffee

26:29 | Dec 13th, 2018

A former-coffee lover goes on the hunt for a decent cup without the buzz, and discovers why it's so hard to get flavour without a fix. Emily Thomas delves into the complex art of caffeine extraction and discovers that taste is not the only challeng...Show More

Can a Strong Drink Revive a City?

27:06 | Dec 6th, 2018

Does bourbon have the strength to reinvigorate a whole city? And is it really wise to seek answers at the bottom of a barrel? Kentucky produces 95 percent of the world’s bourbon and its history is richly steeped in the drink. But now its largest cit...Show More

Why the Heat about Meat?

26:28 | Nov 29th, 2018

Why do we get so angry when we talk about food? When conversation turns to meat in particular, it doesn’t take long for debate to become heated and emotive. Voices get louder. Insults are hurled. Death threats are issued. Earlier this month, a group...Show More

Million Dollar Mouths

26:29 | Nov 22nd, 2018

Who gets to decide what our food tastes like - and what gives them the authority to do so? Emily Thomas meets three people who are employed by the food industry to choose how processed food should taste. One of them has had his tongue insured for ov...Show More

Inside the Abattoir

26:28 | Nov 15th, 2018

This episode includes audio of the slaughter of farm animals, which some may find upsetting. But if you happily eat meat, should you be willing to listen along as cows become beef? Would you be happy to witness it? And what might change if you did?...Show More

Behind the (Food) Scenes

26:28 | Nov 8th, 2018

Three top food stylists - all of whom have ghost-written and cooked on behalf of the world’s top chefs - step out from behind the scenes. More often than not, when it comes to food in the media, a lot of what you are seeing, and reading is the work...Show More

I Took on the Food Industry

26:27 | Nov 1st, 2018

A powerful colossus is controlling most of what we eat. Who has the guts to take it on? Emily Thomas meets three people who have gone up against the food industry. From following trucks across Thailand to expose slavery in the fishing industry, t...Show More

I'm With the Chef

26:28 | Oct 25th, 2018

If you think you’d like your other half to be able to cook like a Michelin-starred chef, this episode might make you think again. When a professional cook is at the top of their game, there might just be someone at home, picking up the pieces of a br...Show More

Aristocrats and Archaeo-Food Nerds

26:29 | Oct 18th, 2018

Have you ever felt the urge to share exactly the same culinary experience as your ancestors? Do you care what ancient Roman bread tasted like? Or what a 16th Century courtier smelt as he lifted a slice of roast beef to his mouth? Would you understand...Show More

Not Just a Rich White Woman’s Problem

26:28 | Oct 11th, 2018

Emily Thomas explores a stereotype with potentially life-threatening consequences - the idea that eating disorders are a problem that only affects white women in wealthy countries. She talks to black women in South Africa, Nigeria and the US who have...Show More

Unseen: The Rise of Eating Disorders in China

26:28 | Oct 4th, 2018

From diet pills to vomit rooms, the Food Chain investigates the rise of eating disorders in China. Is this an inevitable consequence of economic development? And if so, why are eating disorders still all too often seen as a rich white woman’s problem...Show More

The Ungarnished Truth: Restaurant Critics

26:28 | Sep 27th, 2018

Emily Thomas brings together a straight-talking crowd who are not afraid to ruffle a few feathers - even when they belong to the world’s most successful restaurateurs and chefs. Three restaurant critics from across the world don't hold back as they...Show More

Going Off Cow's Milk?

26:29 | Sep 20th, 2018

Emily Thomas asks whether we’re on a slow but steady path to abandoning our pervasive, long-standing, and arguably slightly peculiar habit of drinking milk from cows. In many European countries and the US, alternative plant-based milks are growing ...Show More

Widowed: Food After Loss

26:29 | Sep 13th, 2018

In the second of two episodes on food and grief, Emily Thomas explores the food experiences of the widowed. In parts of the world where widowhood is seen as a source of shame, widows might be excluded from mealtimes, forbidden from eating nourishing...Show More

Raw Grief

26:28 | Sep 6th, 2018

In the first of two episodes on food and grief, Emily Thomas explores how food can help us navigate through the darkest of times - the days, weeks, and even years following the death of someone we loved. In times of loss, should we use food to rememb...Show More

Rethinking the Celebrity Chef

26:33 | Aug 29th, 2018

Emily Thomas asks whether the curious phenomenon of the celebrity chef, is undergoing a metamorphosis. The modern celebrity chef has their finger in a lot of pies - multiple restaurant chains, merchandise, cookery books, TV programmes, even campaigni...Show More

The Invisible Ingredient

26:33 | Aug 22nd, 2018

We’re killing time on The Food Chain this week. From crops that grow in just eight weeks, to whole meals that can sit on the shelf at room temperature for three years, at every stage of our food chain it seems, humans are battling against the clo...Show More

José Andrés: My Life in Five Dishes

26:29 | Aug 15th, 2018

Meet the Michelin-starred chef who, when he hears word of a natural disaster, jumps on a plane to get there, rolls up his sleeves, and mobilises thousands to feed the hungry. José Andrés is the winner of our 2018 Global Food Champion Award. He is a m...Show More

Kelis: My Life in Five Dishes

26:35 | Aug 8th, 2018

We sit down with one of R&B’s most eccentric and compelling artists - singer-songwriter Kelis. Over the past 20 years she has produced era-defining hits like Milkshake, Caught Out There and Trick Me, and sold millions of records. So why did she decid...Show More

Claudia Roden: My Life in 5 Dishes

26:29 | Aug 2nd, 2018

The Food Chain listens back to My Life in Five Dishes with the renowned Egyptian cookery writer Claudia Roden - originally broadcast in January 2018. Claudia has been credited with revolutionising western attitudes to Middle Eastern and Jewish food...Show More

Gordon Ramsay: My Life in Five Dishes

26:29 | Jul 26th, 2018

The Food Chain listens back to My Life in Five Dishes with chef and broadcaster Gordon Ramsay - originally broadcast in January 2018. Gordon is world-famous, but as he tells Emily Thomas, people no longer want to talk about his food. The celebrity ha...Show More

Antonio Carluccio: My Life in Five Dishes

26:29 | Jul 19th, 2018

Antonio Carluccio describes his most memorable dishes in his last ever interview. The cook, restaurateur and writer, known as the 'Godfather of Italian cooking', died five days after this recording was made, aged 80. He tells Emily Thomas about his p...Show More

Madhur Jaffrey: My Life in Five Dishes

26:28 | Jul 12th, 2018

Join us for five unforgettable dishes from one extraordinary life as the food writer and actress Madhur Jaffrey reveals some rather surprising mealtimes - from a swimming lesson with a watermelon, to a dinner disaster with jazz legend, Dizzy Gillespi...Show More

Jeremiah Tower: My Life in Five Dishes

26:29 | Jul 4th, 2018

Meet the pioneering, opinionated and inscrutable Jeremiah Tower, one of the most controversial figures in modern American cuisine. Emily Thomas hears about his extraordinary childhood in grand hotels and on ocean liners with only haute cuisine fo...Show More

#MeToo Food

26:29 | Jun 28th, 2018

Has the #MeToo movement permeated our food chain? Emily Thomas explores the hidden problem of sexual harassment and abuse in our fisheries and fields, and hears how agriculture is all too often a dangerous occupation for the women who labour in it...Show More

The Real Junk Food

26:38 | Jun 21st, 2018

This is the story of a man who struggled with homelessness and addiction, before being hit by a bold vision of ending food waste and world hunger. The Real Junk Food Project uses the food thrown away by homes and businesses to feed those who can't...Show More

Pony Tales

27:48 | Jun 6th, 2018

Should we eat more horse meat? In some parts of the world it is a food taboo, while in others people think little of munching an equine burger. Would it be better for our health and that of the planet if we ate more of it? We’re at a pony auction...Show More

I am the Bread Man

26:59 | May 30th, 2018

Dan Saladino meets the mastermind behind one of biggest bread research projects ever undertaken. Nathan Myhrvold spent four years researching, baking and collaborating with leading industry professionals to write Modernist Bread - a five-volume, glob...Show More

Kelis: My Life in Five Dishes

26:29 | May 24th, 2018

We sit down with one of R&B’s most eccentric and compelling artists - singer-songwriter Kelis. Over the past 20 years she has produced era-defining hits like Milkshake, Caught Out There and Trick Me, and sold millions of records. So why did she decid...Show More

Critical Mass Catering

26:29 | May 16th, 2018

In a nod to the British royal wedding, we are super-sizing the Food Chain this week as we explore cooking on a grand scale. Emily Thomas visits a Sikh temple to see how volunteers serve up to a thousand free meals per day without even breaking a s...Show More

Absolute Food: Part II

26:37 | May 9th, 2018

Food is propaganda in this episode of The Food Chain. In the second part of our two week exploration into the relationship between political power and what we eat, we’re asking how food can be used by authoritarian regimes and extremist groups to ...Show More

Absolute Food: Part I

26:29 | May 3rd, 2018

How do authoritarian regimes use food to control and manipulate? In the first of two episodes exploring food and power, we find out how changes to the global economy mean food policy under dictatorships could soon look quite different. Plus, how do y...Show More

Fussy Old World

26:36 | Apr 26th, 2018

The fussy toddler refuses to eat her vegetables, has a tantrum and throws the food on the floor in protest. It’s a familiar scene that haunts parents the world over… or does it? And what, if anything, has economics got to do with it? This week The Fo...Show More

Claudia Roden: My Life in Five Dishes

26:29 | Apr 20th, 2018

We meet the woman who’s been credited with revolutionising western attitudes to Middle Eastern and Jewish food. Claudia Roden talks to Emily Thomas about her life through five dishes, from a comfortable childhood in Cairo to exile in 1950s Britai...Show More

Food Confidential

27:00 | Apr 11th, 2018

Trade secrets are jealously guarded by the food industry – and confidentiality is becoming ever more important. The Food Chain is on a mission to find out why. Emily Thomas explores the best way is to protect a secret recipe, and finds out just how h...Show More

Eating Blockchain

27:11 | Apr 4th, 2018

*This is a repeat of a programme that first aired on 22nd February 2018 Blockchain technology has been heralded as the answer to a safer, fairer and more transparent food system. Many companies, from global food giants to start-ups, have begun t...Show More

A Poisonous Business

26:48 | Mar 29th, 2018

Food poisoning meets economics in this episode of the Food Chain. And it's a toxic mix. We'll explore how an outbreak can bring down a company, badly damage an industry and shine a light on social and economic inequalities and our globalising food...Show More

Do Not Feed the Animals

27:00 | Mar 22nd, 2018

Food waste can have a huge impact on some wild animals, changing their diets and behaviours, and often bringing them into closer contact with humans. From sea birds to grizzly bears, we hear how this can create serious ecological imbalances, and ofte...Show More

This Food Will Save Your Life*

27:15 | Mar 7th, 2018

Why are humans so vulnerable to big promises about food? Emily Thomas meets some people who became convinced salvation lay in what they ate, and a neurologist who explains why food can make us lose our powers of critical thinking. Plus, the story of ...Show More

Eat, Stay, Love

26:52 | Mar 1st, 2018

Three women who fled the countries they were born in because of war or conflict tell us how food helped them rebuild their lives, explore family secrets, and reconnect with their cultures. Their experiences are very different, but they all share ...Show More

The New Animals

26:50 | Feb 15th, 2018

The world’s first genetically engineered animal for human consumption landed on Canadian dinner tables last year. Its arrival did not go by without controversy. Emily Thomas meets the company who created the fast-growing salmon and asks why it took t...Show More

The Pig Problem

26:14 | Feb 8th, 2018

A deadly and highly contagious disease is spreading across Europe's pig farms. African Swine Fever Virus doesn't harm humans, but once it infects domestic and wild pigs almost all of them die through internal bleeding within days. More than a mill...Show More

The Food Pilgrims

26:58 | Feb 1st, 2018

Can you think of a food you would travel across continents for? Emily Thomas meets people who have gone to extreme lengths for one special meal or ingredient. From a writer searching for a fruit in West Africa to better understand his ancestors, ...Show More

I Can't Taste!

26:58 | Jan 25th, 2018

If you could not taste your food, what would you eat? Would you even want to? Taste disorders are rare, but they can have devastating impacts on people's lives. They can also tell us a lot about our food. Emily Thomas meets a cookery writer who sa...Show More

Gordon Ramsay: My Life in Five Dishes

26:44 | Jan 18th, 2018

Chef Gordon Ramsay is world-famous but, he tells us, people no longer want to talk about his food. The celebrity has become known as much for his cookery programmes, his fiery temper and explosive outbursts, as for his culinary skills. This week,...Show More

In Search of Wine's 'Holy Grail'

27:03 | Jan 11th, 2018

Wine has been getting more and more alcoholic in recent decades, driven by consumer tastes and climate change. This has big implications not only for public health, but also the quality of the bottle. But making a lower alcohol wine that is still...Show More

The Comedy of Food

27:01 | Jan 4th, 2018

Does food ever make you laugh out loud? We try to stand up the theory that food is getting funnier because modern diets make it a richer sauce of comedy. Comedy about food seems to have moved a long way from oddly shaped vegetables and Charlie Cha...Show More

Big Tech Wants Your Food Shop

26:28 | Dec 28th, 2017

Technology giants are gobbling up the online grocery market - and over the past year we’ve seen Amazon and Alibaba getting their teeth into bricks and mortar too. But do they want to transform the supermarket experience, or is this about harvesti...Show More

Food Chain: The Quiz 2017

26:29 | Dec 21st, 2017

Have you ever wondered what to do with a watermelon outside the kitchen? Or how many hot dogs a person can eat in 10 minutes? It's time to find out with The Food Chain Quiz 2017. Get ready for some strange but wonderful food stories and play alon...Show More

How to Make a Farmer

26:56 | Dec 14th, 2017

Fancy a career change? If you're not doing it already, what would it take to make you a farmer? Would smart technology, matchmaking websites or reality TV do it? In our second episode to explore the problem of the world’s ageing agricultural work...Show More

I Won't Farm!

27:58 | Dec 7th, 2017

The average age of farmers globally is thought to be around 60, and rising. So where have all the young farmers gone and who is going to farm our food in the future? It’s an issue that could affect every single one us and the food we eat. Emily T...Show More

Where's my African Takeaway?

27:50 | Nov 30th, 2017

Why have so few African cuisines made it onto the world’s culinary stage? Whether it's Michelin stars, popular restaurant chains, or even takeaways and street food, the continent’s gastronomy isn’t anywhere near as prominent as Chinese, Italian or In...Show More

The 'Disneyland' of Food?

26:29 | Nov 23rd, 2017

We're in Bologna, Italy as FICO Eataly World opens its doors to a curious public. Its mission is to educate people about Italian food, and attract 6 million tourists a year. But is a shopping mall really the best way for the Italians to reclaim the a...Show More

Antonio Carluccio: My Life in Five Dishes

26:28 | Nov 16th, 2017

Antonio Carluccio describes his most memorable dishes in his last ever interview. The cook, restaurateur and writer, known as the 'Godfather of Italian cooking', died five days after this recording was made, aged 80. He tells Emily Thomas about hi...Show More

The Boundless Ambition of Gum

26:29 | Nov 9th, 2017

Chewing gum seems to be on a mission to reinvent itself. There’s little we’re told it can’t do these days - prevent tooth decay, cure hangovers, even improve our vision. As sales of gum flat line, we explore it's ability to take on new guises, an...Show More

Contain Yourself!

26:29 | Nov 2nd, 2017

Does your favourite drink taste better from a bottle, cup or can? Are foods enhanced by particular plates, or packaging? Or is it all in your head? Emily Thomas is joined by materials specialist Ellie Doney and food psychologist Charles Spence to...Show More

Competitive Eating: Chewing it Over

26:59 | Oct 19th, 2017

What happens to your body when you eat 70 hot dogs in 10 minutes, and why would thousands of people watch you do it? We’re exploring the curious appeal of competitive eating, and its impact on our stomachs, minds and society around us. What does...Show More

Competitive Eating: The 'Gurgitators'

27:12 | Oct 12th, 2017

We speak to some of the world's most successful competitive eaters and find out how, and why, they do it. In the first of two episodes on the so-called sport, four ‘gurgitators’ tell us what it takes to eat the most hot dogs, corncobs or burgers i...Show More

Madhur Jaffrey: My Life in Five Dishes

26:57 | Oct 5th, 2017

Join us for five unforgettable dishes from one extraordinary life as the food writer and actress Madhur Jaffrey reveals some rather surprising mealtimes - from a swimming lesson with a watermelon, to a dinner disaster with jazz legend, Dizzy Gillespi...Show More

A Fly Future?

27:38 | Sep 28th, 2017

We're in South Africa again to find out whether fly larvae could help humans eat more meat and fish. As the global population expands, traditional feed sources such as fishmeal, soya and grains, could put increasing pressure on the environment, de...Show More

The Maggot Masters

27:02 | Sep 21st, 2017

This week we’re in South Africa, picking up great big squirming handfuls of maggots. Could these unpalatable little creatures hold the answer to some big questions – what to do about the huge amount of waste going into landfill, and how to meet the w...Show More

Cow Candy

27:00 | Sep 14th, 2017

Why do farmers feed their cows sweets? What are the implications for the animals’ health, the environment and the taste of our meat? From the mystery of a rural US highway covered in Skittles, to chocolate-flavoured steak selling for hundreds of d...Show More

Finding a Food Champion

27:15 | Sep 7th, 2017

Meet the people determined to revolutionise what and how we eat as we launch our first ever international award. We hear about the four shortlisted projects hoping to be named The Food Chain Global Champion, including an insect-based cooking oil,...Show More

The Art of Fermentation

26:49 | Aug 31st, 2017

For 20 years Sandor Katz has been fascinated by fermentation - the breaking down of food and drink by microbes. Through his books and workshops he has helped thousands of people begin to experiment with flavours, fruits, vegetables, spices... and mi...Show More

Upper Crust?

27:08 | Aug 24th, 2017

What does your choice of loaf say about you? Is your sourdough a source of pride? Have you ever felt ashamed of your sliced white? Flour, water, and salt - over thousands of years the basic recipe for bread has changed very little. But often the...Show More

Is Social Media Putting You Off Your Lunch?

28:51 | Aug 17th, 2017

Are you the kind of person who can’t help taking a picture of your food before you eat it? Do you search out Facebook foods, Twitter tips and Instagram ideas for new restaurants and recipes? Or maybe the very thought of all this puts you off your lun...Show More

Stockpiles? What Stockpiles?

27:55 | Aug 10th, 2017

We’re on the hunt for the world’s biggest stashes of food. Can the food system handle a big shock, or is it time to stock up on your supplies? In last week’s episode we met people doing just that - stockpiling food in anticipation of anything fro...Show More

What Will You Eat if the Apocalypse Comes?

27:16 | Aug 3rd, 2017

How long would your food supply last if you were unable to buy any food? Are you prepared for the worst is a hurricane hits, the floodwaters rise or the stock markets crash? Maybe your cupboards are full - but what if you had no electricity or gas to...Show More

Have We Cracked the Nut Problem?

27:15 | Jul 27th, 2017

It’s a food problem that can prove fatal - and we might be about to crack it. The first licensed medicines to treat peanut allergy are close to being approved by regulators. But we ask – why has it taken so long? For over a century we’ve known tha...Show More

Health lessons with the Hadza

26:43 | Jul 20th, 2017

We're continuing our adventures in east Africa with the Hadza – a skilled tribe of hunter gatherers who could be the last remaining link to our ancient food past. We join them as they hunt and forage, eating baobab for breakfast and enjoying some ver...Show More

Hunting with the Hadza

26:38 | Jul 13th, 2017

This week we’re going to be telling what might be the oldest food story in the world. The Hadza of Tanzania, east Africa, are one of the last remaining hunter-gatherer communities in the world and the last remaining link to our ancient food past. ...Show More

Fortification: Too Much of a Good thing?

26:40 | Jul 6th, 2017

What if we told you something had been added to your food that could affect your health? You can't see it, you won’t taste it, and you might not have realised it’s there at all. Most of us will eat something that has been fortified with micronutr...Show More

The Unlikely Power of Cookbooks

26:46 | Jun 29th, 2017

Even if you’ve never picked up a book of recipes - cookbooks will have had a huge influence on how you live. What may appear to be mere collections of ingredients and cooking methods, sometimes tell us just as much about social class, politics an...Show More

Food Secrets of Centenarians

27:06 | Jun 22nd, 2017

People who have lived into their hundreds explain their food experiences and philosophies, to help us explore relationship between food and longevity. We ask whether despite having a greater variety of food available, and an ever growing abunda...Show More

What Time is Dinner?

27:03 | Jun 15th, 2017

How social class has dictated when we eat. From Ancient Greece to New York hipsters, what has determined our mealtimes in the past and who wants them to change now? For thousands of years when we eat signified where we were in society. It seems t...Show More

Much Ado About Michelin

27:21 | Jun 8th, 2017

For many chefs winning a Michelin star, or two or three, is often considered the pinnacle of their career. It could put them on the path to money and fame. But some critics claim not all stars are equal- and in an industry where receiving one could m...Show More

Talking Rot

27:13 | Jun 1st, 2017

If you found some mould on a slice of bread - would you eat it, cut it off, or throw the loaf away? What exactly is that green fur anyway? In this episode we’re asking whether we’ve become overly cautious about rot, and finding out how our attitud...Show More

Hands Off My Food!

27:11 | May 25th, 2017

When it comes to aspects of cultural life being shared, adopted or borrowed in an increasingly globalised world - where more so than food? But should a culture be able to claim ownership of a cuisine, and should you profit from food that isn’t cultur...Show More

The Real Value of a Cup of Tea

27:16 | May 22nd, 2017

Coffee addict Dan Saladino sets out to understand what a cup of tea is really worth. Do we pay enough? In south west India, food writer Vanessa Kimbell gets up close to the leaf and hears the reality of a hard day’s work from a team of tea plucker...Show More

Foodunnit?

26:54 | May 11th, 2017

A forensic look at food and its crime-solving powers. We start with one of the most challenging cases London’s murder squad has ever faced. The BBC’s Emily Thomas meets the Metropolitan Police’s former head of homicide investigations, Andy Baker, ...Show More

I Don't Cook

26:53 | May 4th, 2017

In the antithesis of a cookery programme, we meet people from around the world who can’t, don’t or won’t cook. Cooking from scratch will bring us health and happiness. Well that’s what we hear from countless cookbooks, magazines, TV shows, celebr...Show More

The Fish Japan Ate

26:57 | Apr 27th, 2017

The wild bluefin tuna is being eaten to extinction, but this hasn’t curbed the global appetite for this valuable fish in Japan and across the globe.In the last 70 years the fish has become a staple of high-end sushi restaurants and celebratory meals....Show More

Liberte, Egalite, Gastronomie?

26:54 | Apr 20th, 2017

Ahead of the French national elections, we’re looking at the food and politics of a country that for many is the epicentre of gastronomic excellence, with a tradition stretching back hundreds of years. Some see this crucial ingredient of the country'...Show More

Little Kitchen of Horrors

27:05 | Apr 13th, 2017

** The content in this week’s show requires a fairly strong stomach. So if you’ve got children with you, or you’re a bit squeamish yourself, best to look away now. ** Listen if you dare to this episode of The Food Chain, as we explore the scary, c...Show More

Orthorexia Nervosa: When 'Healthy' Food Becomes Harmful

26:57 | Apr 6th, 2017

When does a ‘healthy diet’ become unhealthy? This week the Food Chain looks at Orthorexia Nervosa - an unofficial term used to describe an eating disorder where people restrict their diet based on the quality and purity of food, rather than its quan...Show More

Hey, Hey We're The Food Chain

27:07 | Mar 30th, 2017

You can now listen to Food Chain starting on Thursdays, so to welcome new listeners, we’re offering up some of the best bits of our award-winning programme exploring the culture, science and economics of everything you eat. Could you survive at s...Show More

One Potato More

26:29 | Mar 25th, 2017

In our second and final episode on the humble spud, we meet the people who see the global economic future as being potato powered. The potato is the world's most produced staple food after rice, wheat and corn - yet historically, it was seen as t...Show More

Poor Old Potato

26:28 | Mar 18th, 2017

In its time, the potato has been called the root of filth, misery and obesity - but is it fair to call it the 'food of the poor'? In the first episode of a two-part series, The Food Chain goes to the very roots of the world's most popular veget...Show More

The Food We Breathe

26:29 | Mar 11th, 2017

As part of the BBC wide #SoICanBreathe season, The Food Chain explores how the ways we grow and cook our food can affect how we breathe. From the indoor pollution generated by cooking, to how farming practices change the air for miles around, our foo...Show More

McAsia?

26:29 | Mar 3rd, 2017

What can fast food tell us about the changing global economy? This week Karishma Vaswani, the BBC's Asia Business correspondent, takes a closer look at the history and the future of McDonald's in Asia. For many the company is a symbol of globalisatio...Show More

Post-Truth Food

26:28 | Feb 25th, 2017

Remember the great bacon shortage of 2012? No? What about the one earlier this year? Still no? Well maybe that’s because they didn’t happen. The Oxford English dictionary defines post-truth as: "relating to or denoting circumstances in which objec...Show More

Wheelchair Fajitas and Talking Scales

26:29 | Feb 18th, 2017

Food is how we structure everyday life. For some people living with disabilities, the smallest of culinary tasks can be very frustrating and difficult. As part of the BBC’s Disability Works season - exploring the experiences of disabled people in ...Show More

The Plankton Problem

26:29 | Feb 11th, 2017

You've swallowed many of them throughout your life without realising, and some look like aliens: we look at plankton, the sea's smallest living creatures that have a big global impact. At the centre of the food web, and responsible for most of the ai...Show More

Got Gumbo?

26:28 | Feb 4th, 2017

What can one single dish tell you about America's history? One particular bowl of soup gives us an insight about the future of cultures that convene around it. Gumbo is eaten by nearly everyone in New Orleans, but its past speaks of the deep inequali...Show More

Should You Drink Your Food?

26:29 | Jan 21st, 2017

Why won't our brains let us feel full on liquid food? After all, we spent the first months of our lives living on milk alone. We talk to a man who lived on liquid alone for 30 days, as we explore why adults are ditching the knife and fork in favou...Show More

Of Maize and Men: Unpicked

26:29 | Jan 14th, 2017

This week we continue the story of the most abundant crop on earth. Last week we established its position as the king of the crops. This time we ask: are we producing too much of a good thing? Does the way we produce this crop epitomise everything th...Show More

Of Maize and Men: The Rise

26:28 | Jan 7th, 2017

Corn is everywhere, in much of our food, drink and even packaging. It has found its way, in a myriad of guises, into thousands of products and has come to dominate the industrialised food supply. Hundreds of millions of people in the developing wo...Show More

Food Chain: The Quiz

26:29 | Dec 31st, 2016

Have you ever wondered how many litres of water it takes to make one egg, or what links a 19th-Century electrician to modern pet food? Whose job was it to eat a corpse cake, what really happens when you burn your toast, and what are the world’s most ...Show More

Food Chain: The Musical

26:29 | Dec 24th, 2016

What can our music tell us about our culinary and cultural heritage? We explore the ways songs about planting, growing, milking and cooking reflect our lives and our livelihoods. The BBC's Kent DePinto takes us through a sampler of music from ...Show More

Survival Stories: ‘We Ate Spiders, Flies and Worms’

26:29 | Dec 17th, 2016

Lost in a barren and unforgiving part of Turkey, and forced to hide for days in a cave to get away from torrential rain and floods, a group of students turn to berries, grass and insects for sustenance. We speak to two of the students: Merije de Groo...Show More

Hunger in the Rich World

26:28 | Dec 10th, 2016

Why do people struggle to feed themselves in wealthy societies? Food banks - depositories of donated and excess food where the neediest can collect ingredients for basic meals - have been running in America since the 1960s. But they are only meant to...Show More

The Hidden Cost of a Home-Cooked Meal

26:28 | Dec 3rd, 2016

Who does the cooking in your house? In many cultures the responsibility for preparing meals at home traditionally falls to women. But as more women join the global workforce, traditional household responsibilities are changing. What impact is that ha...Show More

Full English Brexit

26:28 | Nov 26th, 2016

Twentieth century British playwright and novelist Somerset Maugham said that to eat well in Britain, you should eat breakfast thrice daily. And, nothing speaks to British culinary tradition more than the Full English breakfast - bacon, sausages, egg,...Show More

Burnt

26:29 | Nov 19th, 2016

From the golden crust on a perfectly-baked loaf, to a crispy, crunchy potato chip - do you ever wonder why food that's been browned or charred, can smell, taste and look so good? It's one of cooking's most important flavour secrets. But it's now at t...Show More

In Search of Lost Foods

26:29 | Nov 12th, 2016

What happens to a food when people stop eating it? Most of the food we eat today comes from a handful of crops, but before we became a globalised society, our diet reflected a variety of plants, proteins and foods that were cultivated as local specia...Show More

Plate of the Union

26:29 | Nov 5th, 2016

Can you tell a Democrat by their salad? A Republican by their hamburger? An Independent by their coffee? With the outcome of the US presidential election just days away, The Food Chain looks at the surprising role food has played in a campaign like n...Show More

Dining with the Dead

26:29 | Oct 29th, 2016

Food is a fundamental part of life’s biggest celebrations, from birthdays and weddings to religious feasts. It’s also a key part of death. This week, we hear how saying farewell to the departed has inspired centuries of food tradition, from corps...Show More

Vegan Babies: Should You Restrict Your Child’s Diet?

26:29 | Oct 22nd, 2016

Are parents wrong to impose their own restrictive diets on their children? An Italian MP wants to jail parents who choose vegan or other “reckless” diets for their kids. But many of these families argue their children are healthy and happy. This week...Show More

Should We All Be Vegans?

26:28 | Oct 15th, 2016

What would happen if we all became vegans? Veganism – cutting out animal products from your diet, and often your wardrobe – suddenly seems more mainstream than ever. It is attracting followers from Beyoncé to Al Gore, and there’s a new breed of vegan...Show More

Stories from Syria

26:29 | Oct 8th, 2016

How do people living through the Syrian conflict find food? The BBC’S Dan Saladino explores what’s happening in Syria, where food is often used as both a weapon and target of war. Bakeries have been reportedly targeted in bombings, and profiteers...Show More

The Olympics of Chinese Food

26:30 | Oct 1st, 2016

The world's top names in Chinese cuisine meet once every four years in a prestigious and gruelling cooking contest to determine which of them is the very best. Can a team of UK chefs make a gold medal-winning debut? The BBC's Celia Hatton takes a ...Show More

Pestatarians

26:28 | Sep 24th, 2016

Invasive species or pests are animals that end up in an ecosystem that is not their natural home. They pose a huge environmental risk to local ecosystems and food systems. But perhaps there is a solution and it might involve getting our taste buds us...Show More

The New Sushi

26:28 | Sep 17th, 2016

It's widely agreed that bugs could be a sustainable source of protein for humans in the future, but large-scale production is very labour intensive. As the BBC’s Katy Watson discovers, in Mexico - where there is a long bug-eating tradition - the infr...Show More

Food on the Open Road

26:29 | Sep 10th, 2016

It could be argued that our global economy is in some ways, driven by drivers. That is, long-haul truckers who carry goods from one side of a country to another. But truck driving is a profession that is struggling to recruit new members and a lot of...Show More

Big Beer

26:29 | Sep 2nd, 2016

Next month, the world’s current largest beer maker, AB InBev is expected to take over the world’s second largest beer maker, SABMiller. If the plan goes ahead, together they will become the world's largest brewer, making about one out of every three ...Show More

Naturally Misleading?

26:29 | Aug 27th, 2016

What is 'natural' food and is it better for us? We explore the language of food labelling. Does a product bearing the word 'natural' on its label make you more likely to buy it? Or, is describing food as 'natural' just a marketing trick? We hear from...Show More

Survival Stories: Fish bacon for breakfast

26:29 | Aug 20th, 2016

Our second episode of Survival Stories further explores our relationship with food in the most extreme circumstances. What choices do we make about what we eat, when we’re all alone in the wild? Do our reflexes, instincts and tastes change? Firs...Show More

Survival Stories: Lost in the Desert

26:29 | Aug 13th, 2016

What happens when your food choices are determined by nothing but the environment around you and your own resolve? The Food Chain follows the story of 72- year-old grandmother Ann Rodgers, who went missing in the Arizona wilderness in March 2016. ...Show More

Fertile Food

26:29 | Aug 6th, 2016

How much could your diet affect your ability to have a child? Throughout history, harvest and the abundance of food have been associated with the creation of life. Join us on a journey from ancient traditions to the latest science. When the vegetable...Show More

Food on the Move: What We Want, When We Want It

26:29 | Jul 30th, 2016

Fruit in the summer, grain in the autumn - our diets once consisted of eating what was around us and what was in season. But we now live in a global food village, where in many countries the idea of eating seasonally has been consigned to history. In...Show More

Inside the Kitchens of Power

26:29 | Jul 26th, 2016

Why is cheese essential when the German Chancellor comes for dinner? For millennia, international relations have been massaged by the chefs working inside palaces and state kitchens. The BBC’s Dan Saladino finds out about their unusual vocation and h...Show More

Beauty from Within?

26:29 | Jul 16th, 2016

This week we're looking at what happens when the worlds of food and beauty collide. The BBC's Emily Thomas explores how the market for nutricosmetics - foods that have claimed beauty benefits - is growing by 10% every year. A beauty blogger in To...Show More

Can Cheese Help Save an Economy?

26:29 | Jul 9th, 2016

The BBC’s Dan Saladino takes a journey on a newly built road through the remote mountains of the country’s north in search of a slice of mishavin cheese. After decades of communist rule, Albania started its transition to democracy in 1991. It hasn’t ...Show More

Plough Your Own Furrow?

26:28 | Jul 2nd, 2016

The British people have voted to quit the European Union. That would leave the UK once again in charge of its own agricultural and fisheries policy – so what should that future look like? Could we see a return to the Cod Wars, where countries used gu...Show More

Mind your Manners

26:29 | Jun 25th, 2016

It's not what you eat, but the way that you eat it on this week's The Food Chain. As people are exposed to cuisines from all over the world, we ask if there has been a global shrugging off of table manners. From how we sit, to the tools we use, is th...Show More

Seeds, Syrup and Subversion

26:29 | Jun 18th, 2016

A rebel grandmother faces losing her livelihood after smuggling maple syrup in Canada, a Vermont gardener stocks fridges full of seeds, an artist plants vegetables on the streets of Los Angeles, and a widow in India blames ‘foreign seeds’ for a strin...Show More

Faster Food

26:28 | Jun 11th, 2016

As the Olympic torch edges closer to Rio, we explore how food can make you a better athlete. We start in Brazil where we meet the man responsible for feeding the best athletes on the planet - from a kitchen the size of three football fields. Our prod...Show More

Extreme Farming

26:29 | Jun 4th, 2016

How has one of the world’s smallest countries become one of its biggest food producers? This week we visit a tiny nation responsible for the second largest exports of farmed food. Its vegetable, fruit, and livestock farmers are pushing the limits...Show More

Is Junk Food the New Smoking?

26:28 | May 28th, 2016

We know that both smoking and obesity can contribute to an early death. In fact health professionals are now telling us that junk food is even worse than tobacco. But do the parallels between the two industries run deeper than that? They have both be...Show More

Fish Fight

26:29 | May 21st, 2016

Fish are a vital source of protein around the world, but there are ever more fishermen chasing ever fewer fish. Most wild fisheries are at, or near, breaking point and it is estimated up to a third of all fish are caught illegally, feeding an underwo...Show More

A Dog's Dinner?

26:29 | May 14th, 2016

Pet food is a global multi-billion dollar industry, but does it cater more to us humans than our four-legged friends? We swap the dinner plate for the dog bowl to find out what we feed our furry companions, and why. We examine the pet food supply...Show More

Disaster Food: Feeding a Country in Crisis

26:29 | May 7th, 2016

How does a country feed itself following an earthquake, flood or drought? The Food Chain looks at the role of food in disaster relief - from the emergency response to the longer-term efforts to restore devastated farmland. We speak to Nepal's ...Show More

Bottled Water: Do We Really Need It?

26:29 | Apr 30th, 2016

It has been described as the ultimate marketing trick, but the allure of bottled water is something more and more people are swallowing. With global sales set to overtake those of soda, The Food Chain asks why so many of us are paying for something w...Show More

Eating With Our Ears: The Sound of Food

26:28 | Apr 23rd, 2016

How does sound influence the way we eat, drink and taste? We discover our hearing makes a bigger contribution to flavour than we think. Mike Johnson explores the concept of 'sonic seasoning' - the idea that different sounds can accentuate the swe...Show More

Animals on Antibiotics: Could Pigs on Pills Make us Ill?

26:29 | Apr 16th, 2016

The animals we eat consume more than 60% of the world’s antibiotics - but not always because they are sick. This week, the Food Chain explores the controversy over the use of antibiotics in agriculture to promote growth and prevent illness. Amid dire...Show More

Food Chain Late Night

26:29 | Apr 9th, 2016

As part of the BBC’s Identity season we meet the people who feed us after hours, following the characters and cuisines that only come out after dark. Starting with the heady rush of a London kebab shop, Mike Johnson explores late night food culture a...Show More

Front of House

26:28 | Apr 2nd, 2016

What’s life like for a career waiter at the top of their game? The Food Chain looks at the business of serving and pleasing the ever-fickle customer. The food service industry is facing a cycle of disruption, with business practices changing as rapi...Show More

Food and Nostalgia

26:29 | Mar 26th, 2016

Manuela Saragosa explores the power food has to evoke memory and how memory impacts the food we eat. Jamie Oliver’s mentor – Italian chef Gennaro Contaldo – cooks up a batch of his most nostalgic dish, his mama’s pasta, and tell us why he prepare...Show More

Is Convenience Killing Us?

26:29 | Mar 19th, 2016

Food that has been processed, packaged, flavoured and often pre-cooked for us has increasingly become a normal part of everyday life around the globe. But what is the rise and rise of convenience food really doing to us? Many argue it is the root cau...Show More

Food Waste: How Low Can it Go?

26:29 | Mar 12th, 2016

This week, the Food Chain delves deep into food waste: a global problem of epic proportions that is costing one in every three of the world's calories. In January 2016, France became the very first country to ban supermarkets from destroying or throw...Show More

No Such Thing as a Free Lunch?

26:26 | Mar 5th, 2016

From power lunches to 'desktop dining', we unpick the relationship between food and the workplace. We trace how industrialisation played its part in forging the origins of the modern lunch break and how employers began using food as a way to control ...Show More

Food, Power and Punishment

26:29 | Feb 27th, 2016

Nothing to eat but stale bread and water - an enduring image of incarceration, but what part should food play in punishment? In America, the 'Nutraloaf' - a compressed food-stuff with just enough calories to keep you alive - has been used for decades...Show More

The Truth About Diabetes

26:28 | Feb 6th, 2016

Over 347 million people worldwide have diabetes, and that figure is set to rise to half a billion in the next 20 years. It is a disease that is spiralling out of control, but how did we get here and who is to blame? The BBC’s Anu Anand and a panel of...Show More

Down with 'Foodies'?

26:29 | Dec 12th, 2015

Is being cool a sign of culinary class? In the autumn of 2015 the Cereal Killer café in East London was attacked by protestors. They viewed it as a symbol of rapid gentrification - arguing that the cafe- which serves cereal from around the world- exe...Show More

Breast Practice

26:29 | Nov 28th, 2015

As part of the BBC's 100 Women season, The Food Chain dedicates an episode to working mothers and how they feed their babies. More women are entering the global workforce, and many of them become mothers at a crucial point in their careers. But with ...Show More

Chinatown

26:29 | Nov 21st, 2015

Nearly every major city in the world has one- a district where Chinese immigrants have settled to live, work and eat. This week in a collaboration with BBC Radio 4’s ‘The Food Programme’, Dan Saladino takes you on a tour of Chinatowns around the w...Show More

Back of House

26:27 | Nov 14th, 2015

It can be a tough life in the pressure cooker of the professional kitchen. A restaurant is a crucible of creativity, heat, and long hours. Low entry level wages often twinned with culinary college debt can make it hard for would-be cooks to stand the...Show More

Food Far From Home

30:06 | Oct 31st, 2015

The biggest refugee crisis since World War Two continues to intensify and once the treacherous journey to physical safety is complete, refugees have to contend with the next imperative for survival: how to get their next meal. We hear tales from the ...Show More

Food of War

26:29 | Sep 12th, 2015

What are the challenges of finding the next meal in times of war? Feeding an army is a giant exercise in logistics, and it is also a testing ground for the food business. We hear how the food technology developed for soldiers in the field has made it...Show More

India: How to Feed a Nation

26:29 | Sep 5th, 2015

Can the world’s largest democracy guarantee its citizens the right to their next meal? As part of the BBC India season, The Food Chain takes a deeper look at the challenges and changes within the Indian food system. The population is set to become t...Show More

India: Faith, Food, and Politics

26:29 | Aug 29th, 2015

How food, identity, religion, and politics are changing the way India eats. Anu Anand visits Mumbai’s biggest slaughterhouse to assess the economic impact of a total ban on beef and explores the right of an individual to choose what they eat in the w...Show More

Food of Love

26:29 | Aug 15th, 2015

From a baby’s first cry to the funeral feast: food as the language of love. This week, the Food Chain examines the link between our food and our feelings. Why, in times of high emotion do we tend to give and receive food? And why is the compulsion to...Show More

Chicken: Too Much of a Good Thing?

26:26 | Aug 14th, 2015

We explore one of the world’s most important foods - the chicken. It is set to become the world’s most popular protein in four years time, surpassing pork. But does our taste for our favourite bird put our lives at risk? We discuss how poultry farmer...Show More

How to (Not) Grow Your Food Business

26:29 | Jun 20th, 2015

Do you have a family recipe that friends say you should bottle and sell? Simon Jack looks at how you can grow a food business from scratch, how to choose an investor wisely, and how to ready your kitchen-cooked product to sell to the masses. Is growt...Show More

Sexual Politics in the Kitchen

26:29 | Jun 13th, 2015

How does our gender affect our relationship with food? Does it determine what we want to eat, how we cook or what we buy? And as gender roles change, how too are the traditional roles for men and women changing when it comes to food? We speak to reno...Show More

The End of Eating Wild Fish?

26:29 | Jun 6th, 2015

Most of the food we eat - beef chicken, wheat, apples, corn - is farmed on the land, produced under controlled conditions and transported to market rather than gathered from its natural habitat. But one source of the world’s protein is still taken s...Show More

How Do We Know What’s Good For Us?

26:29 | May 30th, 2015

Why is food advice so confusing? Up for debate is the role of fat in our diet. Adrian Golberg takes a look at the methods behind determining what food is good for us and what food is bad for us, and asking why is it so hard to be certain. He speaks t...Show More

Spice and Status

26:29 | May 23rd, 2015

A deeper look at the global network of commerce that comes with the flavouring of our food. Marnie Chesterton visits the UK's Kew Gardens, and gets a better understanding of the horticulture behind many of the world’s most popular spice plants. Simon...Show More

Coffee: Globalisation’s Drink of Choice

26:29 | May 16th, 2015

How the coffee industry is changing for growers, sellers, and consumers around the world. This week's programme follows in pursuit of a widely traded commodity- meeting connoisseurs from every part of the coffee chain, from the picking of the coffee...Show More

Fighting Food Crime

26:29 | Mar 27th, 2015

We meet some of the people fighting food fraud around the world. Manuela Saragosa asks what risks the consumer faces when they buy food that has reached super-market shelves via a complicated global supply chain, and speaks to some of the people wor...Show More

Picky Eaters

26:29 | Mar 20th, 2015

Why won’t your kid eat broccoli? And should you bother to force them? We ask whether children need a different diet, do their palates differ, and whether they should be given more say in what they eat. This week, the BBC has been handing over micr...Show More

Eating For Two?

26:29 | Mar 13th, 2015

What do snails, tamarind and parsley all have in common? They are all foods that - according to World Service followers on twitter- pregnant women have been told to avoid around the world. We explore the prenatal diet, and ask whether the advice that...Show More

Farm and Fortune?

26:29 | Mar 6th, 2015

The origins of our food can be scrutinised, analysed, inspected, and disrupted but the production of what we eat ultimately lies with the farmer. But is modern farming a viable career choice? And what happens when the youngest generation no longer w...Show More

Should the Government Pay for our Food?

26:29 | Feb 27th, 2015

Does the government have a duty to feed us? Or should we each look after our own table? Angela Saini looks at the controversies behind handing out to the world's hungry citizens. In Egypt, where the price and availability of bread is a political issu...Show More

Tech at the Table

26:29 | Feb 20th, 2015

Is technology at mealtimes too disruptive? The BBC's Technology Correspondent Rory Cellan-Jones joins The Food Chain for dinner and talks about what happened the week he took his culinary habits to Twitter. We get some insight into how our eating beh...Show More

Eat my words!

26:29 | Feb 13th, 2015

How much does the way food is described influence what we eat? Superstar apple breeder David Bedford tells us why he spends up to nine months finding the perfect name for his new creations. Can words be too enticing? We hear the story of the h...Show More

Dinner for One

26:29 | Feb 9th, 2015

Is there a penalty for eating alone? Do you take a hit to your wallet, your social life and even your health by dining solo? Sociologist Eric Klinenberg reveals that eating alone is the greatest hurdle for otherwise happy single dwellers. Present...Show More

The Cold Chain

26:29 | Jan 30th, 2015

Where does the food in your fridge come from and how did it get there? More than likely it made its way along the cold chain - the refrigerated transport of food and drink around the world. As part of the BBC World Service's special series called Fri...Show More

Variety Pack

26:29 | Jan 9th, 2015

Simon Jack brings you tales of making more from what we have already got - be that using plant protein to make eggless mayonnaise or harvesting energy from crop by-product like straw. In Lesotho they are using their abundance of freshwater to farm tr...Show More

Sugar: A Love-Hate Relationship

26:29 | Jan 2nd, 2015

On average we consume some 27 kilos of sugar every year - and that figure is on the rise. But is that a good thing, or is sugar the root cause of many of the world's biggest, not-so-sweet, health concerns? Ed Butler speaks to professor Robert Lustig...Show More

Feast

26:28 | Dec 26th, 2014

Audrey Tinline looks at the political and economic history behind having a great big meal with a large group of people. We find out what happens to your body when you eat too much: the science of over-eating.We look at how festive food has been used ...Show More

Food Technophobes v Technophiles

26:29 | Dec 5th, 2014

Who should decide whether a food-related technology is safe? We hear from Mike Mack, CEO of Syngenta, one of the world’s biggest agri-businesses and from Bart Staes, food spokesperson for the European Parliament's Greens Group. We look at the sci...Show More

Whose Food is it Anyway?

26:29 | Nov 28th, 2014

Does food maintain its national identity once it's cooked abroad? We'll look at why a recipe by chef Jamie Oliver for Jollof rice has many West Africans talking about their culinary heritage. Also,can you patent a recipe? We look at the relationship ...Show More

Food and the Fall of the Berlin Wall

26:28 | Nov 14th, 2014

As politics changes does our food follow suit? We hear how food tastes and names have altered according to the politics of the day. Mangalitsa for example - a type of hairy pig - fell out of favour in communist times in Hungary, but is now back ...Show More

Why Do We Waste So Much Food?

26:29 | Nov 7th, 2014

About a third of what’s produced for human consumption isn’t eaten. We look at why the food we grow doesn’t always make it to our plate. It's not just the leftovers from a big meal. There are many ways that food gets wasted along the supply chain...Show More

Super Foods or Super Fads?

26:29 | Oct 31st, 2014

Kale, quinoa, chia, blueberries, all members of a group of foods that have been around for a while, but have seen a sudden surge in global popularity. These so-called super foods are touted for their health benefits, but does their popularity stem fr...Show More