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.
Is it feasible to regulate to make all the food bought by public bodies sustainable and healthy? Simon Parkes visits Nottinghamshire to find out.
What food do students have access to, what do they eat? Sheila Dillon investigates the catering provided for students across the country in these financially straightened times. She talks to industry expert Chris Druce about the big catering companies and their expansion into higher education. She visits a food co-op at the School of African and Oriental Studies; Dan Saladino visits Plymouth University on the day it hosts its first farmers market and talks to stall holders, students, and Slow Food UK about its efforts to enroll students in its philosophy and approach to food. And Professor Warren Belasco from the University of Maryland describes how there's nothing new about student activism around food - think 60s, the University of California at Berkeley, the counter culture.
Sheila Dillon hears from the people attempting to revolutionise the sandwich. We're now seeing the rise of food businesses specialising in just one type of sandwich using authentic recipes from around the world. The food entrepreneurs are making everything from the Vietnamese Bahn Mi through to the Argentinean Lomito, all are sandwiches which rely on the makers finding authentic bread to match the original recipe. This development is being watched closely by the large sandwich manufacturers supplying the supermarkets. The prepared sandwich business is with £3bn a year and is based on developing new ideas. Dan Saladino follows some sandwiches through the supply chain.
Ribston Pippin, Wass and Flower of the Town - native apples from Yorkshire, not famed for its apples, but home to many unique varieties now being planted again in restored orchards. Simon Parkes visits Helmsley, Husthwaite and Ampleforth orchards.
Sheila Dillon investigates airline food. Producers from the North East - Beckleberry's and Tanfield Foods - explain how they came to start supplying the airlines. And there's a visit to Gate Gourmet, the world's largest independent airline caterer. In the studio are travel writer Simon Calder and Ian Rutter who has worked in airline food for many years.
Sheila Dillon explores the pasta business and frenzied competition for the main ingredient, durum wheat.
Sheila Dillon looks at Northern Ireland's new strategy to put good food, and the small producers who make it, at the forefront of the region's economic growth.
This remarkable billion pound market in the UK defies every recession. How so?
The chef Mark Hix explores the food of Transylvania.
Richard Johnson sets out to rescue the reputation of the kebab.