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PODCAST

The Food Chain

BBC World Service

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

arts food

All Episodes

26:28

The world's oldest restaurants

The Food Chain ·

2025/02/05

People have been eating out in restaurants and bars for hundreds of years, and some of those early establishments are still open today. This week Ruth Alexander meets the people running some of the world’s oldest restaurants. When so many close within the first 12 months of opening, what’s the secret to centuries-old success?Antonio Gonzales Gomez runs Botin, in the Spanish capital Madrid. The restaurant is judged as the oldest by the Guinness World Records, and he tells us how he and his family

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28:12

Crunch!

The Food Chain ·

2025/01/30

Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, US, who says that crunchy foods signal freshness and help our brains decide if a food is safe to eat. Paediatric dentist Ashley Lerman in New York, US says crunchy fruit and vegetables can act as a natural tooth cleaner

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26:28

Is anyone following dietary guidelines?

The Food Chain ·

2025/01/23

Around 100 countries have official dietary guidelines, and more are on their way. But who is following them? Ruth Alexander asks how realistic healthy-eating advice is as she explores how official recommendations are developed, what they’re trying to achieve, and the obstacles standing in our way. We hear from Fatima Hachem, Senior Nutrition Officer at the United Nation’s Food and Agriculture Organisation, about how her team offers support to countries designing dietary guidelines.Chiza Kunwenda,

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29:48

Should we eat less rice?

The Food Chain ·

2025/01/16

Rice is the main staple for over half the world’s population. The crop has problems though – it is vulnerable to climate change, whether that’s drought or flooding. It’s also a crop that contributes to climate change, as it uses more water than other grain crops and is frequently grown in flooded conditions. Rice production is also a big source of methane emissions. In this programme Ruth Alexander hears about the possible solutions to these problems. Dr Yvonne Pinto, Director General of the

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29:07

What's the point of cookbooks?

The Food Chain ·

2025/01/09

When there are so many recipes available for free online, why does anyone still buy cookbooks? In this programme we look into the business of selling cookbooks, what future the format may have and hear about the treasured tomes you turn to time and time again. Ruth Alexander visits Books for Cooks, a specialist cookbook shop in London, to chat to Eric Treuille who cooks lunch for his customers from a different cookbook each day. She speaks to cookbook writers Mogau Seshoene in South Africa, author

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26:29

Has Christmas food gone mad?

The Food Chain ·

2024/12/19

Prosecco flavoured crisps? Eggnog chicken? Sticky toffee pudding trifle? The innovation for novelty Christmas products seems endless, but is there the appetite? Ruth Alexander lifts the lid on an industry churning out festive food hits, and flops, in the race for Christmas tastebuds. She visits the Good Housekeeping Institute in London to take part in an opulent dessert testing event, deciding which puddings are the best on the shelves this year. Eric Nummelin and Mike Vahabi from Hela Spice in

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26:28

Stadium food

The Food Chain ·

2024/12/12

Which food do you associate with your favourite sport? Pie and chips at an English football match, biriyanis at the cricket in Pakistan or grilling meat in the parking lot outside an American football game – there are some tasty traditions which go hand-in-hand with sport across the world. Ruth Alexander hears how a traditional rice dish can bring two rival nations together over a game of cricket, and how a disappointing sausage roll before a football game led one man on a country-wide quest for

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26:28

Croffle, anyone?

The Food Chain ·

2024/12/05

Crookie, anyone? Cronut, croffle? Ruth Alexander looks at the rise of the dessert café and the extraordinary creations it’s spawned. She visits one such café in Manchester with roses adorning the walls, and chocolate adorning almost everything else. And speaks to a food blogger in Dubai and a café owner in USA about the latest trends and the businesses who have been serving puddings for decades. Find out what the latest fashions are in dessert, and how quickly a new invention can sweep the world

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26:27

How did fast food become so successful?

The Food Chain ·

2024/11/28

From America to Mongolia, you can go into a restaurant run by a global fast-food chain, and buy the same meal. So how did fast food become so successful? Across the world, last year we spent more than 900 billion dollars on fast food. The USA, where it all began, consumes the most, but even in France, despite its history of haute cuisine, more than half of households regularly enjoy burgers and fries. Julia Paul learns about its origins in the USA, and hears how it spread globally, thanks to the

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28:56

We're 10!

The Food Chain ·

2024/11/21

We’re celebrating ten years of The Food Chain with some of our favourite programme moments from the past decade. Fishing to stay alive, chopping onions in remembrance, and tasting people’s names – these stories and more tell us something about our relationship with food and how it helps us connect with one another. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukPresenter: Ruth Alexander (Picture: A chocolate birthday cake with number 10 candles on top. Credit:

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26:28

Just vanilla

The Food Chain ·

2024/11/14

Dull? Boring? Plain? Vanilla is a byword for something which is ordinary or standard. In this programme Ruth Alexander finds the story of the popular spice is anything but normal. Originating in Mexico it’s travelled the globe and taken over, and is now one of the most valuable commodities available. It’s gone from being highly sought after and the height of luxury – even serving as an aphrodisiac for Mesoamericans and a European monarch - to ubiquitous and considered “regular”. Despite its

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29:08

How work changed lunch

The Food Chain ·

2024/11/07

How do our work habits shape what we eat? In this programme Izzy Greenfield discovers the history of the workplace lunch and the ways in which society has reshaped it. Historian Megan Elias of Boston University in the US explains how lunches have evolved from the factories of the 19th century Industrial Revolution to sandwiches eaten at the desk in 20th century offices. Izzy visits an office and co-working space in Manchester, run by Department, a company that operates office spaces in the North of

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26:40

Living with water shortages

The Food Chain ·

2024/10/23

Water scarcity is an increasing problem on every continent, according to the United Nations. Around half the world’s population experiences severe water scarcity for at least part of the year, according to a report by the Intergovernmental Panel on Climate Change. Global warming and population growth is expected to make the situation worse, so what is it like to run a home or a business amid water shortages? Ruth Alexander hears from households and businesses in Karachi, Pakistan and Bogata,

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27:38

Housemates

The Food Chain ·

2024/10/16

Did you share a flat, house or kitchen as a student or professional? Is it the shared meals and conversation that stay with you, or the piles of dirty dishes and missing food? This week Ruth Alexander has a look around shared kitchens all over the world. We hear the good, bad and dirty – and give advice on how to build cooperation in your shared kitchen. Ruth hears from a former housemate what she was really like to share with, as well as a surprise revelation about her unappetising meal of

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26:29

How much water should I drink?

The Food Chain ·

2024/10/09

Do you know how much you should drink? Many global guidelines recommend approximately 2 litres a day for women and 2.5 litres a day for men, including food. But scientists say there is actually huge variation in how much each of us need as individuals. Ruth Alexander speaks to Professor John Speakman at the University of Aberdeen in Scotland, who explains why your age, sex, weight, and other environmental factors such as air temperature, humidity and altitude all make a difference. Dr Nidia

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28:55

Can you taste a place?

The Food Chain ·

2024/10/02

Is it possible to taste a place? A listener wonders whether the French concept of ‘terroir’ can apply to food and, if so, what the science behind it is. Ruth Alexander goes in search of the answer, exploring how growing conditions and practices can develop flavours unique to a location. She also hears about why the value you give to certain flavours might also be cultural. Ruth speaks to a honey expert who is mapping the flavours of the sweet syrup across the world, a barley geneticist working

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26:28

So you want to run a food truck?

The Food Chain ·

2024/09/25

Fancy starting a food truck? It can be a way to trial new food concepts and see if your business has potential before committing to a restaurant premises. In this programme Ruth Alexander finds out what its really like running a food truck or van. She meets customers queuing for over an hour for the SpudBros van in Preston, North West England, where brothers Harley and Jacob Nelson have drummed up business for their jacket potatoes on social media. Ruth speaks to Anna Brand who runs a vegan food

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27:11

How ‘Bangla Town’ changed a nation's food culture

The Food Chain ·

2024/09/18

An Indian curry house is one of the most popular places to go out for a meal in the UK, and is part of British life. But many people do not know their origins lie in what is now Bangladesh, after a wave of migration from there in the 1970s. Devina Gupta traces their history and flavours on Brick Lane in east London, where many people settled and started restaurants. Many have closed over the years, but their legacy lives on. And now more diverse and authentic flavours are becoming popular in the

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26:28

Forever foods

The Food Chain ·

2024/09/11

In this programme Ruth Alexander learns about ‘forever’ foods, stocks, soups and sourdough starters that can be replenished again and again and used for weeks, months or even years. Ruth hears about a beef soup in Bangkok that has been maintained for fifty years, and she bakes a loaf of sourdough bread using a 69 year old starter that’s been kept going by Hobbs House Bakery in the South West of England. Cookbook writer Fuchsia Dunlop in London, UK talks about the tradition of cooking with an

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26:27

Don't call me an influencer!

The Food Chain ·

2024/09/04

Social media is awash with videos of people trying out new recipes at home and exploring the best hidden foodie gems in cities around the world. The stream of content seems endless – so how do the people making these videos keep up? Ruth Alexander speaks to three people in the UK, USA and Vietnam about having six meals before 10am, the relentless pressure to keep up with viral trends, and what they cook for themselves when the camera is off. Tod Inskip, Lylla Nha Vy and Jackie Gebel share the

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