The Food Chain

podcast

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The Food Chain

The power of heritage brands

Tabasco sauce, Lea and Perrins, Angostura Bitters. Those are a few of a very select number of...

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How did TV cooking competitions get so big?

Television cookery competitions are big business – drawing audiences in their millions over...

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Let’s take a lunch break!

A lunch break can tell you quite a lot about a country’s work culture; ranging from two-hour,...

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Teaching tomorrow's chefs

Why go to culinary school when you could learn on the job? Three trained chefs-turned teachers...

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Is the food you’re eating what you think it is?

How can you be sure you’re eating what you think you’re eating? In most cases, food fraud won’t...

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Should we farm octopus?

The world’s first octopus farm is being planned by a Spanish seafood multinational. The...

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A dish fit for the King

The crowning of a British monarch calls for an official dish. In 1953, for the coronation of...

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The growth of GM food

Genetically-modified food has long been a subject of debate. It was first introduced to market in...

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How AI could design our diets

Every day, humans make multiple choices about what to eat. Some of those decisions will be better...

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Is this the end of the British caff?

The British ‘caff’ - slang for café, and home of the breakfast fry up, or ‘full english’ - is...

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Can small farms feed the world?

What’s the best way to produce affordable food, that’s good for the planet, and can feed us all?...

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Bringing dark kitchens into the light

Dark kitchens are the multi-block commercial units allowing virtual brands and events companies...

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What do medics really eat?

Long days, unsociable hours, a hectic and pressurised workload – the working environment for...

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How to photograph food

Anyone who has taken a photo of their plate in a restaurant knows how hard it is to make food...

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A taste of home

Facing the trauma of having to abandon your home because of war or climate change, how do you...

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The joy of feeding birds

Humans have been accidentally feeding wild birds for millennia; any leftover food scraps to be...

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Feeding the VIPs

How do you make Michelin Star-level food, for hundreds of people, in a kitchen you just built in...

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The growth of food banks in Africa

Food banks have operated for decades in North America and Europe. They are generally operated as...

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What's the best pasta shape?

Spaghetti, penne, farfalle, gnocchi, lasagna – just a few of the 300-plus shapes of pasta in...

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What's the big deal about fine dining?

Noma – considered by some to be the ‘world’s best restaurant’ - has announced it will close in...

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