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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

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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26:43

Health lessons with the Hadza

The Food Chain ·

2017/07/20

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 very unusual honey, all in the quest to discover the ideal human diet.The reason the scientists and geneticists are so interested in the Hadza, is because it’s thought they can help us better understand our complex relationship with our gut microbiome – the

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26:38

Hunting with the Hadza

The Food Chain ·

2017/07/13

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. The total population of the group now stands at around one thousand, with up to two hundred living as pure hunter-gatherers, who grow nothing, and practice no form of farming. They’ve lived in this part of east Africa for at least 40 thousand years and food

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26:40

Fortification: Too Much of a Good thing?

The Food Chain ·

2017/07/06

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 micronutrients – small amounts of minerals and vitamins - every day. But who is adding them to our food - and why? And does a focus on fortification by development agencies mean valuable resources have been diverted from tackling underlying causes of malnutrition in

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26:46

The Unlikely Power of Cookbooks

The Food Chain ·

2017/06/29

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 and gender. We explore how cookery books have been used to demonstrate power, strengthen colonial and soviet ideology, and divide society by class and race.Do we see these dividing lines reflected in today’s publishing industry? And what does your choice of

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27:06

Food Secrets of Centenarians

The Food Chain ·

2017/06/22

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 abundance of dietary information, are younger generations able to replicate the diets of the oldest people on earth? Does modern food culture prevent us from emulating the food habits of centenarians? In Acciaroli, Italy,one of the BBC’s longest-standing

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27:03

What Time is Dinner?

The Food Chain ·

2017/06/15

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 this idea may not have been consigned to history - is the resurgence of brunch marking out a new 'creative' social class? And have you heard of the ‘fourth meal’? Snacking is on the rise - and the food industry might be helping you abandon the three meal

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27:21

Much Ado About Michelin

The Food Chain ·

2017/06/08

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 mean the difference between profit and loss, the stakes are high. In this episode we take a closer look at the Michelin guide and how two brothers made the name of their tyre business synonymous with the highest quality food in the world. Why do some

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27:13

Talking Rot

The Food Chain ·

2017/06/01

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 attitudes to decaying food have changed. The BBC's Emily Thomas talks to Chris Wells from Leatherhead Food Research to find out when old food really becomes bad for you. Food historian Helen Zeit from Michigan State University explains how we may have become less

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27:11

Hands Off My Food!

The Food Chain ·

2017/05/25

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 culturally your own?In this episode we discuss the cultural appropriation of food. Cultural appropriation can be defined as the adoption or use of elements of one culture by members of another culture. Some define it as the unacknowledged or inappropriate

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27:16

The Real Value of a Cup of Tea

The Food Chain ·

2017/05/22

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 pluckers 6000 metres above sea level. From there we move to the Assam region in the north east to hear about an investigation into working conditions on a tea plantation. Will Battle, author of the World Tea Encyclopedia and a professional tea taster, explains how

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26:54

Foodunnit?

The Food Chain ·

2017/05/11

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, by the banks of the Thames, to hear how a murder victim’s stomach contents can help detectives. We meet some hungry criminals – a bank robber with a burger and a thief with his hand in the biscuit tin. Former crime scene investigator Dennis Gentles, from

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26:53

I Don't Cook

The Food Chain ·

2017/05/04

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, celebrity chefs, and even government initiatives. But studies suggest that in countries like the US and the UK people are cooking less than they did in the past. Is preparing our own food the realistic and logical choice for all of us? What are the social

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26:57

The Fish Japan Ate

The Food Chain ·

2017/04/27

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. It sells for up to hundreds of thousands of dollars–as to eat bluefin caught in the wild signifies quality. It is the apex of the sushi platter across Japan, which eats about 80% of all the wild bluefin consumed. But the tuna’s popularity is actually

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26:54

Liberte, Egalite, Gastronomie?

The Food Chain ·

2017/04/20

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's national identity being nibbled away by global competition.We talk to French chefs, producers and historians about what the state of French food tells us about the state of French politics. To understand a changing France, do you need to understand the

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27:05

Little Kitchen of Horrors

The Food Chain ·

2017/04/13

** 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, creepy, and spooky stories that people like to tell about what we eat. Why are some of our scariest stories about food? From the man-eating giants of Ancient Greek mythology, to the real story of Hansel and Gretel, the BBC’s Kent DePinto discusses why some

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26:57

Orthorexia Nervosa: When 'Healthy' Food Becomes Harmful

The Food Chain ·

2017/04/06

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 quantity. The BBC’s Emily Thomas talks to women who have suffered from following extreme healthy diets, and hears how their internet use influenced their eating behaviour. We also hear from the people trying to help those whose quality of life is being

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27:07

Hey, Hey We're The Food Chain

The Food Chain ·

2017/03/30

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 sea for two months on a small raft, relying on your wit to feed you? Steven Callahan did just that. But he had some difficult choices to make when the fish became his only friends.It's no secret that there is a fierce rivalry between Ghana and Nigeria over

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26:29

One Potato More

The Food Chain ·

2017/03/25

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 the root of filth, misery and obesity. In our previous episode we heard how over time it came to be used as a tool of power by the state, to create a healthy and robust workforce. This week, food historian Rebecca Earle, tells us that history is repeating

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26:28

Poor Old Potato

The Food Chain ·

2017/03/18

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 vegetable, digging up some new perspectives on its history.We visit the British Museum to meet Bill Sillar from the Institute of Archaeology at University College London. He explains how the early Andeans and Inca developed innovative ways to cultivate potatoes,

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