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Burgers and meat

25 minutes
First broadcast:
Sunday 05 June 2011

The burger is one of the world's most popular foods and it made meat eating affordable for millions, but it also became the food that symbolised many of the failings of the world's modern food system.

Sheila Dillon looks at a new attempt to revive its reputation as a quality food. This new "burger scene" where immense care is taken with sourcing the meat and using the right cuts, reflects not only a shift in burger eating, but also in attitudes to meat eating itself.

The highly respected food and farming writers Simon Fairlie and Colin Tudge both share the views on eating meat in the 21st century.

Producer: Dan Saladino

Photography: Paul-Winch Furness.

  • Books

    Meat a Benign Extavegance: Simon Fairlie (Permanent Publications)

    Good Food for Everyone Forever - A People's Takeover of the World's Food Supply: Colin Tudge (Pari Publishing)

    Hamburger - A Global History: Andrew F Smith (Reaktion Books)

    Eating Animals: Jonathan Safran Foer (Penguin)


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