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The business of food halls
Have you visited a food hall recently? It’s a venue bringing together multiple independent food and drink businesses, often with communal seating.
W…
1 year, 9 months ago
First impressions of a new food culture
Strawberries at the airport when meeting your future husband for the first time, finally tasting world famous fish and chips and wondering why on ear…
1 year, 9 months ago
What is 'super sweet' corn?
Have you heard of ‘super sweet’ sweetcorn?
If you’ve purchased fresh, frozen or tinned sweetcorn in the last few decades there’s a good chance its th…
1 year, 10 months ago
What Olympians eat
Three million bananas; 600-800 baguettes a day; 47,000 plates...as the world’s elite sportsmen and women arrive in Paris, a huge catering operation a…
1 year, 10 months ago
Cooking is chemistry
Why do we cook? To create flavour, to aid digestion and to release nutrients from our food.
Every time we fry, steam, boil, or bake a series of chem…
1 year, 10 months ago
'Happy' cafes
Of the tens of millions of people around the world with autism or down syndrome, only a tiny fraction is in paid employment.
But cooking, making dri…
1 year, 10 months ago
Your taste is unique
Taste, it turns out, is not a matter of opinion. Scientists have discovered that your perception of taste is informed by your genetics.
When we eat …
1 year, 11 months ago
How safe is the soil in our cities?
More of us are living in cities and urban farming is on the rise. Can you be sure the city soil you’re growing in is clean enough?
Industry and traff…
1 year, 11 months ago
Food double-acts: Couples
What’s it like spending 24 hours a day together? Ruth Alexander speaks to couples who run restaurants. She hears how they met, what they argue about …
1 year, 11 months ago
The bakers
In a world where ingredients cost more due to war and inflation how is easy is it to make and sell our daily bread?
Ruth Alexander speaks to three ba…
1 year, 11 months ago