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Is There a Place for Salt?

Investigating the food we eat. Sheila Dillon asks if there is still a place for salt at the table and if all salts are equal. Featuring Samin Nosrat, Susie Dent and Shaun Hill.

Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. At the same time, there are new salt making businesses popping up all over the UK, celebrating salts with - they claim - unique characteristics due to their location and methods of production; they are salts of a place. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt - in our kitchens and on our plates.

Featuring chef and writer of 'Salt, Fat, Acid, Heat' Samin Nosrat, lexicographer and etymologist (and Dictionary Corner resident) Susie Dent, Senior Health Correspondent for online news site vox.com Julia Belluz, salt makers Alison and David Lea-Wilson, and the chef and author of 'Salt is Essential': Shaun Hill.

Presenter: Sheila Dillon
Producer: Rich Ward.

The reading of 'Sugar and Salt' in the podcast and Monday's broadcast is by Vicky Coathup.

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30 minutes

Credits

Role Contributor
Presenter Sheila Dillon
Interviewed Guest Samin Nosrat
Interviewed Guest Susie Dent
Interviewed Guest Julia Belluz
Interviewed Guest David Lea-Wilson
Interviewed Guest Alison Lea-Wilson
Interviewed Guest Shaun Hill
Reader Vicky Coathup
Producer Rich Ward

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