Wondered About Food is back
wondered who invented the sushi conveyor belt, and why? Why Charles
II wanted to outlaw coffee houses and why Big Mac prices are reliable
economic indicators across the globe? Why the first pancake never
works and why sales of tomato soup leapt after the September 11
Wondered About Food, the only television series to fuse
culinary expertise with science and social history, has made its
return to BBC TWO on Saturday mornings.
year's series presented modern recipes and historical backgrounds
to traditional British dishes. The eight new Open University/BBC
programmes focus on Britain's favourite dishes with international
week, presenters chef Alan Coxon and scientist Kathy Sykes delve
into a topic such as beer, and come up with recipes like 'pork rack
in ale and honey' while explaining why subtle changes in the brewing
process produce wildly different drinks.
creates his own version of California Rolls, while Kathy explains
the science behind picking the freshest fish for sushi.
produces a mouth-watering tiramisu, while she warns why you shouldn't
freeze coffee beans.
addition to these new recipes and scientific tips, there is also
a social history element to Ever Wondered About Food which makes
it stand out from the rest of television cookery programmes.
programme reveals where a dish came from, how it has progressed
to the one we recognise today and, most importantly, the social
impact it has had. For example, how 17th century coffee houses became
known as 'Penny Universities' because of the knowledge you could
gain there, how tomato soup is the number one comfort food and how
September 11 saw sales rocket, and how it can take up to ten years
to become a sushi master.
of the eight 30–minute programmes will be broadcast on Saturday
mornings on BBC TWO.
series began on 13 September with Ever Wondered About Sushi
and was followed by Ever Wondered About Coffee
on 20 September. It continues with:
cards from the series are free to viewers who call 0870 900 0314
(calls are charged at national rate).
can take their interest in food history, culture and science further
on the Ever Wondered About Food website - www.open2.net.
can legally record the programmes for use in teaching if they are
members of The Open University Licensed Off-Air Recording Scheme.
can be found at www.ouw.co.uk/info/record.shtm
BBC is not responsible for the content of external internet sites)
Coxon has previously presented programmes on Carlton Food Network,
and is the author of Three Chefs In The Cape and The Singles Cookbook.
is a member of the Academy of Culinary Arts and the winner of five
gold medals for food sculpting.
is an experienced chef who rose through the ranks from the four-star
Loews Hotel in Monte Carlo to head chef at the Paris restaurant
Newport Bay Hotel, the largest four-star hotel in Europe.
opened his own restaurant on the Isle of Man, and in 1992 became
a lecturer of food studies at Hull College.
Sykes is the Collier Professor of the Public Understanding of Science
at Bristol University, has worked on programmes for BBC Knowledge
and starred in the last three series of the popular Open University's
Rough Science programmes.
was co-director of the Cheltenham Science Festival 2002 and worked
as Head of Science for the hands-on science centre Explore@Bristol.
an Institute of Physics prize for physics communication in 2000,
Kathy regularly gives lectures and workshops and is heavily involved
in the communication of science to the public through television,
radio, talks and exhibitions.
BBC's digital services are now available on Freeview,
the new free-to-view digital terrestrial television service, as well
as on satellite and cable.
offers the BBC's eight television channels, interactive services
from BBCi, as well as 11 BBC radio networks.