The Food Programme

Episodios disponibles

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Cooking From Landscape: Rethinking Scottish Food
Historian Polly Russell and chef Pam Brunton explore Scotland's landscapes to answer the question, 'what is modern Scottish food?'. On a road trip through landscapes, old and new, they encounter deer stalkers, robot milking machines and a bean to bar chocolate maker. Why is it we end up with a fixed view of what a nation's food culture looks and tastes like and how easy is it to create a change? Produced by Dan Saladino.
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41:33
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41:33
Butter Is Back
Butter superfan Felicity Cloake asks whether the movement against ultra-processed foods is linked to a recent rise in popularity of her favourite kitchen staple. Her investigations take her to the rich grasslands of the West Country as she visits Wyke Farms, Quicke's and Ivy House Farm Dairy. She looks at how flavoured butter is taking off and finds out more about the tradition of cheesemakers making whey butter.Professor Sarah Berry from King's College London gives advice on how much butter we should be eating as part of a healthy diet and food historian Regina Sexton looks at the relationship between butter and Ireland. Felicity also has a turn at making her own butter using an historic dash churn at The Butter Museum in Cork. Presented by Felicity Cloake Produced in Bristol for BBC Audio by Robin Markwell The programme features a short excerpt of the song "Please Leave My Butter Alone" by Elsie Carlisle.
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42:07
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42:07
The Crayfish Question
It’s been nearly 50 years since invasive American Signal Crayfish were introduced to the UK, and we still haven’t figured out how to get rid of them. Hugh Fearnley-Whittingstall joins Sheila Dillon to meet a man who believes the way to control their spread is to get more people eating them — but not everyone’s convinced. These crustaceans are so invasive that ecologists worry encouraging consumption could lead to further spread. Meanwhile, in parts of the Southern US, crayfish are a beloved delicacy. Sheila heads to a crayfish boil in London to see how that tradition is being recreated here.Presented by Sheila Dillon Produced by Natalie Donovan for BBC Audio in Bristol
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41:42
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41:42
Polski Sklep: A Recent History of the Polish Shop
Since the early 2000s, one type of shop has quietly become a regular feature on British high streets: the Polski sklep – or Polish shop.Known for their smoked sausages, sour pickles, and wide selection of herbal teas, these shops offer more than just food. With Polish people now the largest non-British nationality in the UK, and Polish the next most spoken language after English and Welsh, they also reflect a broader story of migration and community. Jaega Wise explores what makes these stores worth visiting for everyone, not just Poles, and how they’re adapting to the challenges facing the high street.To find out more, Jaega visits Peterborough – a city she once lived in and remembers for its vibrant Polish community. There, she explores the busy Europol supermarket and a popular home-style restaurant, Pierogarnia. In Walthamstow, she meets cultural historian and second-generation Pole Dr Kasia Tomasiewicz, who explains the background behind the herbal teas and how they connect her to her ancestors. And back in Hackney, Jaega makes pierogi at home with food writer Zuza Zak, using a mix of Polish and British ingredients. She also hears from Dr Kathy Burrell, Professor of Migration Geographies at the University of Liverpool. Producer: Eliza Lomas
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41:50
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41:50
Food and the Elements
Dan Saladino explores stories of food and 'the elements', the theme of this year's Oxford Food Symposium. Expect surprising insights on earth, fire, air, water and much more.For more than forty years the Symposium has celebrated, explored and shared research by scholars, enthusiastic amateurs, writers, and chefs from around the world, all united in the belief that food deserves to be treated as a serious, as well as a joyful, subject. Hundreds of 'symposiasts' gather at St Catherine's College each year, to submit papers, deliver presentations, discuss ideas and to dine - all based around a theme. Dan talks to some of the presenters about their interpretation of 'food and the elements'. Some took inspiration from the classical world (earth, air, fire and water), others explored food and the periodic table or climate and weather. In this 'mix-tape edition', stories range from the use of fire and ashes in food cultures around the world to the Trump administration's plan to remove 'chemical elements' from the diets of Americans. For more information about the symposium and this year's papers, go to: https://www.oxfordsymposium.org.uk/ Produced and presented by Dan Saladino.
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41:44
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41:44