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 speaks to world-renowned wine writer and critic Jancis Robinson.
How 13 strangers from different food cultures, met, cooked and shared some fascinating culinary stories.
Charles Campion goes in search of the perfect Black Pudding.
An army of lorries and other road vehicles keep our food economy moving. Sheila Dillon finds out what it's like to work, live and eat on the road.
Tim Hayward bites into Britain's growing chilli scene, from growers to expert eaters and those who like their chillies red hot.
Madhur Jaffrey's life through food.
Fasting - is it good for the soul, body and mind?
Tim Hayward tastes the quirky world of competitive marmalade-making.
We are only just beginning to understand why taste is important to our health and wellbeing. For writer Marlena Spieler it's essential and she realised just how, following a car accident and a head injury that deprived her of her sense of taste.
Sheila Dillon explores Africa's forest foods, both an emergency larder and source of wonderful flavours. With the support of Comic Relief and funds raised through Red Nose Day work is underway to tap into the potential of this neglected food source. From Shea butter to Maringa, Sheila tastes her way through this story with Tony Hill of the charity Tree Aid, and Malcolm Riley, "the African Chef", whose cooking career started in Zambia. On the menu, prawns stir-fried in an ingredient from the baobab tree, and as Malcolm explains, it's "modern African cuisine". Producer: Dan Saladino
Sheila Dillon examines the fashion for grazing and if it's summoned the death of three square meals a day.
Sheila Dillon explores a bulb which arouses strong feelings and is now in most of our kitchens - garlic.
Sheila Dillon investigates the food lives of people surviving on the basic state pension. To fully understand the experience of living on a small income and feeling the limitations of older age, food writer Andrew Webb volunteered to spend a week living as his 80 year old self. With an ageing population, an increase in food prices and cuts to local council services, The Food Programme investigates what our food future might look, feel and taste like.
Sheila Dillon updates the latest on the horsemeat scandal and its implications.
Sheila Dillon with an exclusive food interview with former Beatle, Sir Paul McCartney.
