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:
Food waste campaigner Tristram Stuart on new ideas to reduce food waste in the UK.
Sheila Dillon finds out why new British blue cheeses are pushing their way into the market.
Valentine Warner reveals this year's line up of finalists in the BBC Food & Farming Awards. Dan Saladino goes to meet some of those who've made it to the final stage.
Tom Parker Bowles examines the cinema eating experience from popcorn to picpoul and risotto
Sheila Dillon finds out why sourdough bread is undergoing a major revival.
Australia's food story. Two hundred years of gastronomic adventure.
Sheila Dillon explores a food story of decline and revival, British mustard.
Sheila Dillon embarks on a journey through the spice world, starting with the clove. She follows the story of the clove from harvest in Zanzibar to its use by chef Jeremy Lee.
Sheila Dillon explores the history and flavours of the clove.
Can changing our dining utensils change the flavour of food? Simon Parkes investigates.
For most people, the idea of camping food is not an appetising one. You'll not find food-loving Tim Hayward under canvas unless it's in the big tent of a food festival. Tim looks again at camping food with Josh Sutton, aka the Guyrope Gourmet, and discovers a new take on 'local food'.
Simon Parkes hears from some of the listeners nominating their favourite foods and producers in this year's awards
Sheila Dillon meets Health Secretary Andrew Lansley and asks whether he can change Britain's bad eating habits
Martha Payne (AKA 'VEG'), nine year old blogger, explains how she triggered a wordwide debate on school food.
Sheila Dillon and food expert Henrietta Green visit on of the first 'Portas' towns to find out if food can be central to reviving our high streets
