Food Programme show

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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 FoodProg: Free From Foods | File Type: audio/mpeg | Duration: 28:04

Sheila Dillon examines the reasons behind an apparent rise in food allergies and the resulting growth in free from foods.

 FoodProg: Japan, Fukushima and Food | File Type: audio/mpeg | Duration: 27:53

Richard Johnson reports from Japan on the impact of the Fukushima disaster on food. How has the threat of contamination changed attitudes to the nation's prized food culture?

 FoodProg: The Food We Eat | File Type: audio/mpeg | Duration: 28:07

Sheila Dillon with authors Michael Pollan and Joanna Blythman on the shifting sands of our global diet.

 FoodProg: Britain's Food Safety Net | File Type: audio/mpeg | Duration: 28:10

Who makes sure our food is safe and how? A report on Britain's food safety net. Sheila Dillon finds out why the current system is under review.

 FoodProg: Food Clubs | File Type: audio/mpeg | Duration: 27:33

Sheila Dillon looks at how people are clubbing together to buy budget and luxury food.

 FoodProg: Comfort Food | File Type: audio/mpeg | Duration: 28:07

In these uncomfortable times, Sheila Dillon asks what role does food play in giving comfort?

 FoodProg: Adventures in Vegetarian Cuisine | File Type: audio/mpeg | Duration: 28:02

Can a new wave of chefs and food writers change mainstream cuisine armed only with vegetable, grain and pulse? Sheila Dillon finds out. Featuring Yotam Ottolenghi, Denis Cotter, a van full of plastic flowers and 'pasta' made from radishes.

 FoodProg: The Trouble with Chocolate | File Type: audio/mpeg | Duration: 27:14

Sheila Dillon explains why supplies of cocoa around the world are facing a challenging future.

 FoodProg: Generation Food | File Type: audio/mpeg | Duration: 27:44

The Food Programme hears from the people coming up with new ideas and fresh thinking about how and where we produce food for the UK's future. From computer programmers creating networks for people trading food locally through to community supported market gardens, Sheila Dillon finds out how a new generation is coming up with radical models for growing, buying and selling food.

 FoodProg: London 2012, Coke and McDonalds | File Type: audio/mpeg | Duration: 27:59

Guest Presenter John Inverdale casts a sporting eye over the catering provisions for the London Olympics, and explores how nutrition for athletes has developed since the last London Games of 1948.

 FoodProg: Food Stories- What Happened Next? | File Type: audio/mpeg | Duration: 27:53

Sheila Dillon reports on the major developments in the big food stories of 2011.

 FoodProg: New Year's Food Quiz | File Type: audio/mpeg | Duration: 27:54

Tim Hayward and The Food Quiz team juggle more food history, trivia and recipe knowledge in pursuit of fun and gastronomic curiosity. Recorded in front of a live audience at the Abergavenny Food Festival, this New Year edition of the Radio 4 Food Quiz features panellists comedian Chris Neill, food writer Richard Johnson, television presenter Gizzi Erskine and restaurant insider Thomas Blythe.

 FoodProg: The Food Quiz | File Type: audio/mpeg | Duration: 28:02

Tim Hayward presents a special Christmas Day edition of The Food Quiz. Panellists Allegra McEvady, Richard Johnson and Chris Neill pit their gastronomic knowledge, grasp of food trivia and culinary history against each other.

 FoodProg: Gin and Botanicals | File Type: audio/mpeg | Duration: 27:52

Dan Saladino explores the past, present and future of the most British of drinks, gin. He hears how a new generation of distillers is testing the boundaries of a familiar flavour.

 FoodProg: The Price of Food | File Type: audio/mpeg | Duration: 28:09

Dan Saladino exlores how higher food prices are changing what we buy and how we eat. From increases in food related crime to shortages of ingredients, what else is in store?


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