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THE FOOD PROGRAMME
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PROGRAMME INFO |
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From amaranth to zabaglione, Sheila Dillon and Derek Cooper investigate every aspect of the food we eat. |
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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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Blood
Blood. The subject of this week’s programme is guaranteed to delight and disgust in equal measure. As a culinary ingredient it’s been a staple of the poor and a revered strength giving substance which is also banned by two of the world’s major religions.
We’ll be looking at the European tradition of eating blood which comes, of course, from the annual killing of the family pig – a shame to waste all that blood – much better to use it in a sausage. We’ll also be looking at the regulations surrounding the use of blood in the wake of BSE which has affected the way some black puddings are made in this country and is about to change the way abattoirs dispose of their blood. And we'll be looking at the way our body uses blood - and what nutrients are required to make our blood healthy.
Guests and Interviews
Simon Parkes discusses Italian blood sausage at the annual ‘Salon del Gusto’ run by the Slow Food Movement every year in Turin with Italian food writer, Costantino Gabardi and blood sausage producer Sergio Falaschi and Cumbrian Farmer Peter Gott.
Sheila visits Flett Butchers in Stromness in Orkney and watches David Garson and John Park making their weekly batch of black pudding.
Sheila travels to Wales with farmer Bob Kennard to meet butcher and owner of a low throughput abattoir Brian George in Talgarth to find out about new regulations which will change the way blood from abattoirs is disposed of.
Sheila’s guests in the studio are Professor Mike Lean from Glasgow University’s Department of Human Nutrition and food historian and novelist Reay Tannahill, author of Food in History (recently updated and re-published by Headline ISBN: 0747267960) and a book on cannibalism , Flesh and Blood: History of the Cannibal Complex (H Hamilton ISBN: 0241890063)
We’ll also be hearing from chairman of the European Herbal Practitioners Association and Chinese medicine practitioner Michael McIntyre who explains the importance of blood in Chinese medicine.
Additional Information
Flett Butchers
63 John Street Stromness KW16 3AD
Tel: 01856 850 309
European Herbal Practitioners Association
45A Corsica Street,
London
N5 1JT
020 7354 5067
Email: info@euroherb.com
DEFRA
Meat Hygiene Service
Slow FoodTel: 0800 917 1232
GlasgowUniversity Human Nutrition
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