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.
Sheila Dillon investigates the future of the cookbook.
The Olympic Food Vision set out to change the British food landscape. Will it succeed?
Sheila Dillon launches the search for the winners of the 2012 BBC Food and Farming Awards.
Sheila Dillon explores the world of the modern British tomato. Has flavour made a return?
Simon Parkes reports from the London International Wine fair to discover the latest trends in the wine industry.
Tim Hayward finds out how the British Breakfast became the envy of the world. Has eating breakfast become just another problem to solve rather than being a pleasurable experience?
Tim Hayward examines the reasons for the renaissance of the pie
Dan Saladino reports on a crop that the world can't get enough of.
Nutritious, tasty but long overlooked, Sheila Dillon asks if seaweed is the food of the future?
Since new EU welfare legislation was introduced for battery hens, eggs have been in short supply.
Dan Saladino finds out why America's brewing scene is a growing influence on British beer.
Sheila Dillon on an ancient, mysterious yet essential process at the heart of much of our food production- fermentation. Sheila is joined by author and fervent fermenter Sandor Katz to discover why a revival of the fermenting arts is underway.
Sheila Dillon looks at the spiritual and therapeutic value many place on bread making. She meets a group of refugees who've experienced torture, using baking in their recovery.
Simon Parkes delves into the fast-changing world of a British favourite, the biscuit.
Tim Hayward is not alone in his passion for stock, but there must be few culinary adventurers who take things to the level of his highly developed home routine. Glasses still steamy from several simmering stockpots, Tim sets off on a journey into the world of stock. On his travels he'll share precious stock secrets, learn from the masters, tell tales of nineteenth-century Uruguay and peek behind the doors of stock-cube heaven.