Food Programme
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.
- Updated:
Weekly -
Episodes available:
Indefinitely
Recent episodes (10)
Breakfast
Sun, 27 May 12
Duration:
29 minsTim Hayward finds out how the British Breakfast became the envy of the world. Has eating breakfast become just another problem to solve rather than being a pleasurable experience?
The Life of Pie
Mon, 21 May 12
Duration:
28 minsTim Hayward examines the reasons for the renaissance of the pie
The Soya Bean
Mon, 14 May 12
Duration:
28 minsDan Saladino reports on a crop that the world can't get enough of.
Seaweed
Tue, 8 May 12
Duration:
28 minsSheila Dillon takes a taste of our shores in the form of seaweed.
A Scramble for Eggs
Mon, 30 Apr 12
Duration:
28 minsSince new EU welfare legislation was introduced for battery hens, eggs have been in short supply.
The New Beer Frontier
Mon, 23 Apr 12
Duration:
29 minsDan Saladino finds out why America's brewing scene is a growing influence on British beer.
The Fermentation Revival
Mon, 16 Apr 12
Duration:
28 minsSheila Dillon on an ancient, mysterious yet essential process at the heart of much of our food production- fermentation. Sheila is joined by author and fervent fermenter Sandor Katz to discover why a revival of the fermenting arts is underway.
The Therapy of Food
Mon, 9 Apr 12
Duration:
28 minsSheila Dillon looks at the spiritual and therapeutic value many place on bread making. She meets a group of refugees who've experienced torture, using baking in their recovery.
Biscuits- A Serious Business
Mon, 2 Apr 12
Duration:
28 minsSimon Parkes delves into the fast-changing world of a British favourite, the biscuit.
In Praise of Stock
Mon, 26 Mar 12
Duration:
29 minsTim Hayward is not alone in his passion for stock, but there must be few culinary adventurers who take things to the level of his highly developed home routine. Glasses still steamy from several simmering stockpots, Tim sets off on a journey into the world of stock. On his travels he'll share precious stock secrets, learn from the masters, tell tales of nineteenth-century Uruguay and peek behind the doors of stock-cube heaven.
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