Summary: Provenance and pleasure, history and health - Radio 4's weekly look at food. Making sense of food, from the kitchen and canteen, to the farm and factory. We place food in its historical and cultural context; call to account policy makers and industry decision makers; and celebrate the sheer pleasure of good food.
At Christmas, Sheila Dillon uncovers the food stories of those who won't be celebrating at home with the help of food writer Joe Warwick.
Wheat has, since the dawn of agriculture, been especially treasured amongst all of the food crops, and is now the most widely cultivated food plant on the planet. However, the relationship between humans and wheat has changed a great deal in recent times. Presenter: Dan Saladino Producer: Rich Ward.
Food markets have been the heart of our towns and cities for thousands of years. Now, with financial pressure on local authorities, and growing competition from a supermarkets price war, Sheila Dillon and guests discuss what a market needs to survive in 2015.
Sheila Dillon unveils a new team of judges for the 2015 BBC Food and Farming Awards, including Giorgio Locatelli, Diana Henry and Cyrus Todiwala. Sheila catches up with previous nominees and winners, looks ahead to the big food stories of the coming year, and explains how you can send in your nominations. Producer: Rich Ward.
Harold McGee joins Sheila Dillon to answer your food science questions
Inspirational stories from The Food Programme in 2014.
Feeding Britain - The story of one shop in South Yorkshire which is changing the way we think about food waste and food poverty. A year ago the Community Shop opened in Goldthorpe. It takes food which would otherwise have gone to landfill and sells it at a heavily discounted price. Presented by Dan Saladino and produced in Bristol by Emma Weatherill.
A review of cookbooks and food writing of 2014. Sheila Dillon is joined to discuss the year in books by Allan Jenkins, editor of Observer Food Monthly, investigative journalist Joanna Blythman and blogger Alex Ryder aka Gingey Bites.
New York's south Bronx is still one of the city's most deprived and areas. Sheila Dillon finds how urban gardens are becoming a valuable source of fresh food, part of an anti-obesity strategy and helping to solve many of the social issues in the neighbourhood.
Sheila Dillon and guests, including Diana Henry, prepare Middle Eastern 'get ahead' treats for Christmas.
Food stories from across the world. Dan Saladino travels to Terra Madre 2014 in Turin. It is a global movement of farmers and food producers which attracts the attention of world leaders - from Michelle Obama to Pope Francis.
Sheila Dillon looks at the state of play for female chefs in the professional kitchen. She talks to Alice Waters, Sally Clarke, Margot Henderson and Mary-Ellen McTague. We also hear from Joyce Molyneux, who was one of the female exceptions in the professional kitchen in post war Briatin . In light of comments from some well known male chefs, most recently Tom Kerridge, Sheila asks if the kitchen as a working environment has really changed that much over the last few decades and whether prejudice and a macho culture deters up and coming talent.
Harold McGee, the man who helped explain the science of the kitchen, tells his food story. His book, published in 1984, On Food and Cooking, has influenced home cooks as well as a new generation of experimental chefs.
In a stew about rabbits. Sheila Dillon discovers the delights of eating rabbit meat, but also why some people think it is unjustifiable. Produced by Emma Weatherill.
Mutton tastier than lamb - why we should all demand to eat older meat. Dan Saladino uncovers the mystery of why we no longer eat mutton, despite it being a favoured meat of the Victorians. He hears about the efforts of Bob Kennard, author of Much Ado About Mutton, to campaign for good quality mutton to return to our menus.