The Food Chain

BBC World Service
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  • EVERY TWO WEEKS
The Food Chain Podcast

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

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

    4 DAYS AGO

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

    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 don’t know their origins lie in what is now Bangladesh, after a wave of migration from there in the 1970s. In this episode 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 capital and elsewhere. Presenter: Devina Gupta Producer: Hannah Bewley (Image: Brick Lane sign with Bangla language version underneath. Credit: BBC)

    27 min
  2. Forever foods

    11 SEPT

    Forever foods

    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 ‘everlasting’ broth in Chinese cuisine. Annie Ruewerda in New York in the US was charmed by the idea of a perpetual stew, she kept hers going for two months and it became an online hit – bringing hundreds of strangers to her local park to try the stew and add ingredients. Lee-Ann Jaykus, Distinguished Professor Emeritus and food microbiologist at North Carolina State University in the US explains the food safety rules you need to know if you want to try a perpetual dish at home. Martha Carlin, Distinguished Professor of History at the University of Wisconsin-Milwaukee in the US helps unravel the claimed historical origins of perpetual stew. And our thanks to World Service listeners David Shirley and Mark Wood for telling us about the oldest dishes they’ve eaten. Produced by Rumella Dasgupta and Beatrice Pickup Additional reporting by the BBC’s Ryn Jirenuwat in Bangkok, Thailand. (Image: beef soup in a huge pot that has been added to over fifty years at a restaurant in Bangkok, Thailand. Credit: David Shirley/BBC)

    26 min
  3. Don't call me an influencer!

    4 SEPT

    Don't call me an influencer!

    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 highs and lows of being a “content creator” and why they don’t like the term influencer. Presenter: Ruth Alexander Producers: Hannah Bewley and Elisabeth Mahy If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Image: Lylla Nha Vy, Tod Inskip and Jackie Gebel. Credit: Composite BBC)

    26 min

  4. 28 AUG

    How risky is drinking alcohol?

    If you’re a light or moderate drinker, the World Health Organization wants you to know that no level of alcohol is safe for your health. But just how big is that risk and might it be one you’re willing to take? And what happened to the idea that a glass of red wine might be good for you? In this programme Ruth Alexander finds out about the studies the guidance has been based on, and the statistical risk of dying from alcohol-related disease. Dr Tim Stockwell, Scientist at the Canadian Institute for Substance Use Research, is the author of a meta-analysis of 107 studies that look at the links between ill health and alcohol. Professor Sir David Spiegelhalter is Emeritus Professor of Statistics at the University of Cambridge in the UK, he explains how we can make sense of risk as individuals. And Anna Tait in the UK, Amelie Hauenstein in Germany, David Matayabas in the US and Bill Quinn in Australia talk about how much alcohol they drink, and what moderation looks like to them. Presented by Ruth Alexander. Produced by Beatrice Pickup. (image: four hands raising pints of beer in a ‘cheers’ gesture. Credit: Getty Images/BBC)

    31 min
  5. What does collagen do for you?

    21 AUG

    What does collagen do for you?

    Is it worth taking collagen? With cosmetic companies and A-listers claiming it can slow the effects of ageing, the market for collagen supplements is booming. How sure is the science though? Ruth Alexander speaks to experts about what we do and don’t know about what these powders, gels and capsules are doing inside our bodies. She hears from a personal trainer and runner in her 50s about why she takes it daily, and speaks to the CEO of a company selling collagen products in this increasingly competitive market. New avenues of research are opening up as well, with sports scientists investigating whether an increase in collagen production can help athletes recover from injury more quickly. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley (Image: A serving of supplement powder. Credit: Getty Images)

    26 min
  6. The business of food halls

    14 AUG

    The business of food halls

    Have you visited a food hall recently? It’s a venue bringing together multiple independent food and drink businesses, often with communal seating. We look at the ways in which food halls are being used to bring consumers and spend to new areas, raising the value of surrounding offices, apartments and other businesses. In this programme Devina Gupta visits Society food hall in Manchester in the UK, where she meets Julia Martinelli, who manages the pizza offering from Noi Quattro restaurant and Reece Gibson, operations manager for Vocation Brewery which runs the bar. Mariko Oi in Singapore reports from the Maxwell Hawker Centre in Singapore, to explore how today’s food halls have evolved from street food traders. Frode Rønne Malmo from Mathallen in Oslo, Norway and Spiros Loukopoulos, from Reffen in Copenhagen, Denmark talk about the ways in which their food halls have brought people to the surrounding area. Food hall consultant Philip Colicchio in New York in the US explains why this business model has been so popular. Presented by Devina Gupta. Produced by Beatrice Pickup. Additional reporting by Mariko Oi. (Image: a man and a woman enjoying plates of food in a food hall. Credit: Getty Images/BBC)

    26 min
  7. First impressions of a new food culture

    7 AUG

    First impressions of a new food culture

    Strawberries at the airport when meeting your future husband for the first time, finally tasting world famous fish and chips and wondering why on earth the pasta is green. These are some of this week’s stories of first impressions of food in a new country. Devina Gupta visits a multilingual cooking class in Manchester, UK, to find out how language, culture and food help people find a home in a new part of the world.. She speaks to a chef who fled Ukraine when the war started and now runs a restaurant in the Netherlands. Nathalia adapted to life there very quickly, but still can’t comprehend why the Dutch eat toast for every meal. Mariyam and Marius share their love story from across continents, and talk about the dishes – and those strawberries - which brought them together when they finally met. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Devina Gupta Producer: Hannah Bewley Translation: Irena Taranyuk (Image: Devina Gupta has afternoon tea. Credit: BBC)

    28 min
  8. What is 'super sweet' corn?

    31 JUL

    What is 'super sweet' corn?

    Have you heard of ‘super sweet’ sweetcorn? If you’ve purchased fresh, frozen or tinned sweetcorn in the last few decades there’s a good chance its the super sweet variety. It’s an example of how our fruit and vegetables have been bred over time to make them sweeter, or less bitter. Its partly about appealing to consumer tastes, but can have other advantages such as better storage and reducing food waste. In this programme Ruth Alexander finds out how and why the taste of our fresh produce is changing, and asks if we’re gaining sweetness, what are we losing? Ruth visits Barfoots farm on the south coast of England, the biggest supplier of fresh sweetcorn in the UK, all of it super sweet varieties. Plant breeder Dr Michael Mazourek at Cornell University in the United States explains how selective breeding works, and what sort of characteristics have been prioritised by the food industry. Dr Sarah Frith, vet at Melbourne Zoo in Australia explains why they’ve stopped giving fruit to the animals. And Dr Gabriella Morini, chemist at the University of Gastronomic Sciences in Italy explains the latest research on bitter flavours, and why they might be good for us. If you’d like to contact the programme email thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: corn on the cob in the husk, with a background image of a field of sweetcorn plants. Credit: BBC)

    32 min
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Hosts & Guests

About

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

Information

  • Creator
    BBC World Service
  • Years Active
    2014 - 2024
  • Episodes
    460
  • Rating
    Clean
  • Copyright
    © (C) BBC 2024
  • Show Website
    The Food Chain

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