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.
An Ode To The Bacon Butty. Hardeep Singh Kohli's personal plea to the nation to reflect on a food of wonder: bacon. Hardeep goes on a roadtrip around Scotland meeting bacon eaters, makers, regalers and producers.
Dan Saladino looks at how food has increasingly become a big ingredient in crime fiction.
How cooks from twelve countries gathered to share food and music on stage at WOMAD festival. Presented by Sheila Dillon.
The banana; fascinating history, uncertain future. Presented by Sheila Dillon and produced by Emma Weatherill
Sheila Dillon meets the cooks who've specialised in making great food on very low incomes. Including: Jack Monroe (A Girl Called Jack); Skint Foodie and Miss South and Mr North.
Sheila Dillon finds out how a new generation is rethinking and embracing a meat and dairy free diet.
In part two of their exchange of food stories Magnus Nilsson invites Valentine Warner to venture into the lakes of Sweden's Jamtland in search of wild trout. In the summer the sun remains in the sky and so at midnight they head into the forests of northern Sweden to catch brown trout, an important and traditional food for traditional communities in the region.
Valentine Warner and Swedish chef Magnus Nilsson swap food stories. In part one, British wild boar.
Sheila Dillon meets a new generation of producers making butter special again.
Sheila Dillon looks at the award winners who are leaving high flying careers to follow their passions and dreams in food production.
The story of Mott Green, Grenada maverick chocolate maker who tried to change the world.
Sheila Dillon explores how the smells, taste and cooking of food can help people heal after a bereavement.
Sheila Dillon speaks to Michael Pollan about why we are, "the cooking animal".
Sheila Dillon finds out why the debate about the role of sugar in our lives is hotting up.
Sheila Dillon asks if food and nutrition should have a bigger role in treating cancer.