Alle afleveringen van The Food Chain – pagina 12 van 12

Eating For Two?

13 maart 2015 · 26 min

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What do snails, tamarind and parsley all have in common? They are all foods that - according to World Service followers on twitter- pregnant women have been told to avoid around the world. We explore the prenatal diet, and ask whether the advice that pregnant women receive about what they should eat is based not only on medical understanding, but cultural understanding as well. Lees meer

The Dutch Hunger Winter of 1944 was a famine that killed thousands. But this tragedy provided a study group - babies who were starved in the womb - who are studied for life long health changes. From them, we learn that what our grandmothers eat may have consequences for us. We discuss what happens if you go through pregnancy when you are living in a culture different to the one in which you were raised. We look at how personalised nutrition will customise pregnant mothers' diets in the future, and we hear how an Indian initiative is combatting maternal malnutrition by feeding mothers fortified samosas, not vitamins.

(Photo: Belarussian women attend an annual parade for pregnant women in central Minsk. Credit: Sergei Gapon/AFP/Getty Images)

Farm and Fortune?

6 maart 2015 · 26 min

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The origins of our food can be scrutinised, analysed, inspected, and disrupted but the production of what we eat ultimately lies with the farmer. But is modern farming a viable career choice? And what happens when the youngest generation no longer wants to farm? Manuela Saragosa examines life on the farm, what it takes to be a farmer and the changing state of agriculture. Lees meer

Journalist Jesse Hirsch joins in to offer his step-by-step guide to the trials and tribulations of working the land. And we hear from the Ugandan farmer who wants to entice young people away from cities and back onto the farm to make a living. Plus, comedian Colm O’Regan explains why there is a big difference between growing up on a farm and actually being a farmer.

Should the Government Pay for our Food?

27 februari 2015 · 26 min

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Does the government have a duty to feed us? Or should we each look after our own table? Angela Saini looks at the controversies behind handing out to the world's hungry citizens. In Egypt, where the price and availability of bread is a political issue, the government has introduced a new smart card system to avoid long queues and fights outside bakeries. We hear from the remote region of Canada where shops charge residents $28 for a cabbage or $200 for a turkey. Plus, we look at both sides of the American food stamp debate, with politicians arguing over whether food welfare means vitality or dependency. Lees meer

Tech at the Table

20 februari 2015 · 26 min

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Is technology at mealtimes too disruptive? The BBC's Technology Correspondent Rory Cellan-Jones joins The Food Chain for dinner and talks about what happened the week he took his culinary habits to Twitter. We get some insight into how our eating behaviour changes once a gadget is placed in front of us. Angela Saini hears about a fork that can monitor when you've had enough, and asks whether a computer can come up with a better recipe than a human. Plus, we hear from you on whether it's rude to bring your phone to the table. Lees meer

Eat my words!

13 februari 2015 · 26 min

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How much does the way food is described influence what we eat? Lees meer

Superstar apple breeder David Bedford tells us why he spends up to nine months finding the perfect name for his new creations.
Can words be too enticing? We hear the story of the humble Patagonian toothfish, whose re-branding success story nearly led to its extinction.

President of the Gourmand World Cookbook awards Edouard Cointreau takes us on a tour of the seemingly insatiable global market for cookbooks.

But has our love for writing about food gone too far? Language specialist Steven Poole tells presenter Angela Saini why some restaurant menu jargon infuriates him.

Plus food writer Fuschia Dunlop shares her reflections on Chinese menus that attract diners with such adjectives as 'slimy', 'gristly' and 'glutinous'.

Dinner for One

9 februari 2015 · 26 min

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Is there a penalty for eating alone? Do you take a hit to your wallet, your social life and even your health by dining solo? Lees meer

Sociologist Eric Klinenberg reveals that eating alone is the greatest hurdle for otherwise happy single dwellers. Presenter Manuela Saragosa tests this by taking a table at the Dutch solo-diner only restaurant, Eenmaal.

Eating alone means you eat differently. The figures show there’s a huge increase in food designed for one. It costs more but the growing band of solo eaters are prepared to pay a premium for the extra convenience. We visit Liverpool University’s eating behaviour laboratory, kitted out with hidden technologies which unpick how we eat. Plus we hear why, in South Korea, people are being paid to eat over the internet.

The Cold Chain

30 januari 2015 · 26 min

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Where does the food in your fridge come from and how did it get there? More than likely it made its way along the cold chain - the refrigerated transport of food and drink around the world. As part of the BBC World Service's special series called Fridgenomics, The Food Chain looks into the wider networks at play when it comes to getting fresh food to your plate. Lees meer

Manuela Saragosa experiences minus 24 degrees Celsius at the London Gateway port to see how chilled food coming in from abroad is stored and inspected. We also hear about one man's efforts to implement his own cold chain in Tanzania.

Plus, refrigeration has come a long way, from Icelandic traders using salt, to compressing liquids into gas. But what effect does our demand for chilled or frozen out-of-season food have on our environment and our diets?

Variety Pack

9 januari 2015 · 26 min

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Simon Jack brings you tales of making more from what we have already got - be that using plant protein to make eggless mayonnaise or harvesting energy from crop by-product like straw. In Lesotho they are using their abundance of freshwater to farm trout for Japanese sushi. But there is a spot of indulgence on the programme too. Simon speaks to Dunkin’ Donuts CEO Nigel Travis, who says they offer healthy options, and we hear about the growing appetite for craft beer in South Korea. Lees meer

Sugar: A Love-Hate Relationship

2 januari 2015 · 26 min

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On average we consume some 27 kilos of sugar every year - and that figure is on the rise. But is that a good thing, or is sugar the root cause of many of the world's biggest, not-so-sweet, health concerns? Ed Butler speaks to professor Robert Lustig, who is leading the fight against sugar, and gets a response from Sugar Nutrition UK. We go to Berkeley, California where a tax on sugary drinks has just been implemented. And we hear from a couple who rowed from California to Hawaii on a sugar-free diet. Lees meer

Feast

26 december 2014 · 26 min

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Audrey Tinline looks at the political and economic history behind having a great big meal with a large group of people. We find out what happens to your body when you eat too much: the science of over-eating.We look at how festive food has been used as a hallmark of social and political dominance - beginning with how it came to feature so prominently in still life art. And how the recipe for a the British Christmas pudding was hijackaed as a stealth marketing tool for the Empire. Lees meer

Food Technophobes v Technophiles

5 december 2014 · 26 min

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Who should decide whether a food-related technology is safe? We hear from Mike Mack, CEO of Syngenta, one of the world’s biggest agri-businesses and from Bart Staes, food spokesperson for the European Parliament's Greens Group. Lees meer

We look at the science behind crop farming, from genetically modified crops to pesticides. Professor Ottoline Leyser, director of the Sainsbury Laboratory at Cambridge University, explains how exactly a crop is genetically modified. And could some types of pesticides be harming bees?

Are you a food technophobe or technophile? We get views from across the globe, from Nairobi to New York, on the best way for science to help feed the world.

Whose Food is it Anyway?

28 november 2014 · 26 min

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Does food maintain its national identity once it's cooked abroad? We'll look at why a recipe by chef Jamie Oliver for Jollof rice has many West Africans talking about their culinary heritage. Also,can you patent a recipe? We look at the relationship between intellectual property and food, and whether our food is for sharing or protecting. And how Parmigiano Reggiano may play a part in holding up EU- US trade talks. Lees meer

Food and the Fall of the Berlin Wall

14 november 2014 · 26 min

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As politics changes does our food follow suit? We hear how food tastes and names have altered according to the politics of the day. Lees meer

Mangalitsa for example - a type of hairy pig - fell out of favour in communist times in Hungary, but is now back on the menu as a premium dish.

In China Kung Po chicken became known as Hongbao Jiding or Hula Jiding during the Cultural Revolution because it originally derived its name from an imperial official.

And 25 years after the fall of the Berlin Wall, the Domklause restaurant in the DDR museum is serving up food from an era when the city was divided.

Why Do We Waste So Much Food?

7 november 2014 · 26 min

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About a third of what’s produced for human consumption isn’t eaten. We look at why the food we grow doesn’t always make it to our plate. Lees meer

It's not just the leftovers from a big meal. There are many ways that food gets wasted along the supply chain: the wheat that escapes the thresher, the apple that rolls off the truck on the way to the factory, or the tomatoes that rot while they are waiting to be sold. In emerging markets like China and India, attitudes toward food waste are changing.

Elsewhere new technology is being developed to keep our food lasting longer.

Super Foods or Super Fads?

31 oktober 2014 · 26 min

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Kale, quinoa, chia, blueberries, all members of a group of foods that have been around for a while, but have seen a sudden surge in global popularity. These so-called super foods are touted for their health benefits, but does their popularity stem from genuine science or robust marketing? Lees meer

Many super foods are grown in developing countries but have seen a rising popularity among consumers in the global north. Angela Saini explores what happens to a country when the local superfood becomes a global superstar.