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PROGRAMME INFO |
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From hoof to plate, seed to bottle - Derek Cooper and Sheila Dillon investigate how our food links with larger cultural, social and economic issues. |
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LISTEN AGAIN |
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PRESENTERS |
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- Derek's biography
- Derek's interview
- What do you know about Derek? |
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"Cooper is a man with tremendous gusto and passion for the pleasures of life and food, but he is also a man who has a blazing fury with those who are responsible for allowing our food supply to have become so contaminated and with those countless others who accept this state with apathy and disregard."
Journalist Colin Spencer
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PROGRAMME DETAILS |
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Olives for sale in a Middle Eastern market
Sheila Dillon looks at the role food can play in resolving conflict - the way cooking and eating together can promote tolerance and understanding in domestic as well as international relations.
Researchers at the University of Surrey published a study this week which found that improving the diets of young offenders at a maximum security institution cut offences by 25 per cent, giving prison inmates vitamin and Omega3 tablets seems like an elastoplast for the ills of society. Today we’ll be asking if good food at an earlier age can make a difference to mood and productivity, and we’ll be exploring the impact that sitting down together over a meal can have. What about the wider perspective, how can a knowledge of food history and cuisine promote understanding between two different cultures, and perhaps heal ancient enmities? On an even broader scale, could the production of food and the promotion of food security prevent armed conflict?
Sheila visits the Druidstone Hotel in Pembrokeshire where the Prince’s Trust runs projects which bring together schoolchildren and volunteers from the civil service for a week-long holiday. They spend most of their days in outdoor activities, but mealtimes are central to the operation. Sheila spoke to Jane Bell, owner of the Druidstone Hotel, Vivian Bowen Morgan, of the Prince’s Trust in Wales, teacher Irene Beauthorpe, pupils from a secondary school in Tower Hamlets, London and volunteers from the Ministry of Defence.
Prue Leith, writer, cook and chair of the RSA Focus on Food project, which takes cooks and cooking skills into schools, and Alan Simpson, MP leader of the cross-party parliamentary Food Justice Group discuss the project with Sheila in the studio.
Joanna Chen meets Arab and Israeli chefs who have set up Chefs for Peace. She found out what they were preparing for their first public dinner at a restaurant in the Judean Hills, and what the long term aims of the organisation are.
Three years ago the World Bank commissioned a report looking at the role agriculture plays in civil wars. Indra de Soysa was one of the research scientists from the International Peace Research Institute in Oslo who worked on the study. He explains that many of the civilian casualties of civil wars in Africa are unemployed youth who are no longer able to farm.
Additional information
The Druidstone Hotel
Druidstone
Haverfordwest
Pembrokeshire SA62 3NE
Tel: 01437 781221
PRIO, (International Peace Research Institute)
Fuglehauggata 11
N-0260 Oslo
Norway
Tel: 00 47 22 54 77 00
The Prince's Trust
Head Office
18 Park Square East
London NW1 4LH
Tel: 020 7543 1234
Food Justice Campaign, The campaign for the Food Poverty (Eradication) Bill
94 White Lion Street
London N1 9PF
email: campaign@foodjustice.org.uk
RSA Focus on Food Project
Dean Clough
Halifax HX6 4LU
Tel: 01422 383 191
Kevork Alemian
Chairperson Chefs For Peace
email: ndcpphs@palnet.com
Yossi Elad
Chef
email: yossielad@hotmail.com
Cookery workshops for Jewish and Arab people in Jerusalem, including workshops for youth are planned. And there is a gourmet dinner in Jerusalem in September, to which Palestinian and Israeli dignitaries will be invited.
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RELATED LINKS
BBC Food Category
The BBC is not responsible for external websites
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