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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

26:29

Food Chain: The Quiz 2017

The Food Chain ·

2017/12/21

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 along with our two teams: chef Cyrus Todiwala and La Fromagerie founder Patricia Michelson versus food historian Marc Meltonville and Ghanaian food writer and TV cook Fafa Gilbert.Emily Thomas hosts this challenging and at times bizarre battle for the coveted

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26:56

How to Make a Farmer

The Food Chain ·

2017/12/14

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 workers Emily Thomas hears about some innovative and surprising attempts to re-brand farming. Is education or technology the answer, does farming need a re-brand, OR is it just too hard for most farmers to make a living - and does the global food system itself

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27:58

I Won't Farm!

The Food Chain ·

2017/12/07

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 Thomas meets families in Kenya, the UK and the Netherlands to find out how farmer’s sons and daughters really feel about taking over the family business. How much of a role do economics, regulations, lifestyle and public perceptions play in driving them from

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27:50

Where's my African Takeaway?

The Food Chain ·

2017/11/30

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 Indian in many parts of the globe.Emily Thomas talks to chefs from Nigeria, Senegal and Eritrea to hear what they think is holding their food back from achieving global prominence - is it economics, culture or taste? And what can be done about it?(Photo:

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26:29

The 'Disneyland' of Food?

The Food Chain ·

2017/11/23

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 authenticity of their food?Italian food is known and loved across the world, but much of what is consumed doesn't actually come from Italy. Could what some are calling 'the Disneyland of food', be the answer to increasing understanding and boosting

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26:29

The Boundless Ambition of Gum

The Food Chain ·

2017/11/09

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, and meet people who even believe it can be used to detect cancer and help end malnutrition. Could chewing gum save your life?An expert on food regulation explains why the majority of gums with health claims are rejected, and presenter Emily Thomas meets a man

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26:29

Contain Yourself!

The Food Chain ·

2017/11/02

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 find out exactly how the containers we eat and drink from can change the way food tastes. From British fish and chips wrapped in yesterday’s news to clay tea cups in Kolkata and a pot unwashed for decades, we explore some traditional serving methods and

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26:59

Competitive Eating: Chewing it Over

The Food Chain ·

2017/10/19

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 the popularity of eating competitions tell us about our changing relationship with food? And why do humans appear to have such an appetite for watching other people regurgitate it? In the second episode to explore the curious appeal of competitive eating,

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27:12

Competitive Eating: The 'Gurgitators'

The Food Chain ·

2017/10/12

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 in the shortest possible time. This is not something you should try at home.Emily Thomas speaks to one of the industry's biggest names, Takeru Kobayashi, a man credited with revolutionising competitive eating and turning it into a sport. We hear from New

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26:57

Madhur Jaffrey: My Life in Five Dishes

The Food Chain ·

2017/10/05

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 Gillespie.The food writer and award-winning actress has written more than 15 cookbooks, many of them bestsellers, and has been credited with changing the way people outside India think about the country’s food. She joins the BBC's Emily Thomas to talk about the

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27:38

A Fly Future?

The Food Chain ·

2017/09/28

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, depleting oceans and reducing biodiversity. Alternative protein sources based on insects are being developed by a number of companies across the world. In this episode we explore whether they are as effective as traditional feeds, and how big the industry is

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27:02

The Maggot Masters

The Food Chain ·

2017/09/21

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 world’s growing demand for a sustainable supply of farmed fish, pigs and poultry? A company called Agriprotein thinks its fly farm is the solution. They've just won The Food Chain’s first Global Champion Award - which recognises innovative ideas that

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27:00

Cow Candy

The Food Chain ·

2017/09/14

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 dollars, we explore the impact of feeding cows the byproducts of human food production.Plus, we take our own bag of treats onto the farm and discover cows have rather expensive tastes.Presenter: Emily Thomas(Picture: A cow eating a chocolate bar.)

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27:15

Finding a Food Champion

The Food Chain ·

2017/09/07

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, a beekeeper empowering women in northern India, a maggot-based animal feed, and a global movement seeking to transform food and agriculture. We’ll also hear form our international panel of judges on their reasons for shortlisting the final four, and a slam

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26:49

The Art of Fermentation

The Food Chain ·

2017/08/31

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 microorganisms. Dan Saladino travels to Sandor's forest home in rural Tennessee to meet Sandor, hear his story, and discover for himself the transformative potential of this culinary process.Producer: Rich Ward

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27:08

Upper Crust?

The Food Chain ·

2017/08/24

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 there's been a dollop of judgement thrown in too. From Plato to modern-day Cairo, in this episode we’re talking about the ever-changing relationship between bread and social class. How have certain types of loaf come to have different moral and social meanings

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28:51

Is Social Media Putting You Off Your Lunch?

The Food Chain ·

2017/08/17

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 lunch.This week we meet foodies, writers and experts to discuss where education ends and obsession begins. The BBC’s Manuela Saragosa talks to: Adaobi Okonkwo, who blogs about food under the name Dobby in Lagos; and Anna Barnett, who is a blogger,

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27:55

Stockpiles? What Stockpiles?

The Food Chain ·

2017/08/10

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 from a major natural disaster, to the apocalypse. They had little faith that their governments would be able to keep the food supply under control in extreme circumstances. This week we set out to test their assumptions. From forgotten World War Two food sheds

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27:16

What Will You Eat if the Apocalypse Comes?

The Food Chain ·

2017/08/03

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 cook? Or if the water supply was turned off? And, if there was total breakdown of social order - could you defend the food you have? This week we meet the people who are stockpiling food in anticipation of anything from an earthquake to the apocalypse

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27:15

Have We Cracked the Nut Problem?

The Food Chain ·

2017/07/27

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 that an allergy can be treated by controlled exposure to the allergen. Simply put, the treatment of a peanut allergy is a very small dose of peanut. So when the prevalence of allergies began to soar in the 1990s you could have been forgiven for thinking a

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