Food Programme
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.
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- Artist: BBC Radio 4
- Copyright: (C) BBC 2015
Podcasts:
Sheila Dillon, food campaigner Kath Dalmeny and chef Jeremy Lee discuss this year's winning markets at the Food and Farming Awards.
Sheila Dillon and Richard Corrigan take a closer look at some of the finalists' stories from this year's Food and Farming Awards.
Sheila Dillon and the biggest names in food celebrate the UK's best cooks, food markets, farmers and producers. Hugh Fearnley-Whittingstall, Rick Stein, James Martin, Valentine Warner and Giorgio Locatelli help announce this years winners.
Mark Bittman, chief food writer at the New York Times, journeys to the UK to see what he can learn from campaigning chefs Hugh Fearnley-Whittingstall, Jamie Oliver and Arthur Potts Dawson.
Simon Parkes meets the people who experiment with food.
Sheila Dillon investigates the food for free phenomenon, that sees top chefs using wild foods gathered by professional foragers.
A traditional cooking oil and a controversial food ingredient found in everything from margarine to ready meals to biscuits to sweets. Dan Saladino journeys into the world of palm oil.
Is the calorie an outdated way of monitoring our diet?
Sheila Dillon goes foraging for autumn fruits and hears why preserving food has been important throughout the ages.
Richard Johnson explores the street food culture of Los Angeles.
As tax breaks on low-alcohol beer come in to effect, Sheila Dillon asks if this is the beginning of the end of 'business as usual' for the big brewers.
Sheila Dillon explores the issue of advertising junk food to children since the banning of food advertisements during children's television programmes.
In the wake of a significant EU ruling on GM pollen and honey, Sheila Dillon takes a look at the honey industry and meets the big packers, importers and traders.
Simon Parkes reveals a Britain in which hunger and hard food choices are all too real.
Simon Parkes on the life and legacy of maverick, self taught chef, George Perry-Smith.
