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The power of heritage brands
Tabasco sauce, Lea and Perrins, Angostura Bitters. Those are a few of a very select number of sauces, condiments and tipples that have weathered chan…
2 years, 11 months ago
How did TV cooking competitions get so big?
Television cookery competitions are big business – drawing audiences in their millions over multiple series. How did they become such a successful fo…
2 years, 11 months ago
Let’s take a lunch break!
A lunch break can tell you quite a lot about a country’s work culture; ranging from two-hour, luxuriant pauses in some parts of the world, to a coupl…
3 years ago
Teaching tomorrow's chefs
Why go to culinary school when you could learn on the job?
Three trained chefs-turned teachers make the case for learning the basics and getting a qu…
3 years ago
Is the food you’re eating what you think it is?
How can you be sure you’re eating what you think you’re eating? In most cases, food fraud won’t make you ill, but you won’t be getting quite what you…
3 years ago
Should we farm octopus?
The world’s first octopus farm is being planned by a Spanish seafood multinational.
The intelligent creatures are difficult to rear in captivity, but…
3 years ago
A dish fit for the King
The crowning of a British monarch calls for an official dish. In 1953, for the coronation of Queen Elizabeth II, it was a curry and mayonnaise chicke…
3 years, 1 month ago
The growth of GM food
Genetically-modified food has long been a subject of debate. It was first introduced to market in the United States in the mid 90s.
Since then, some…
3 years, 1 month ago
How AI could design our diets
Every day, humans make multiple choices about what to eat. Some of those decisions will be better for our health than others - but what if we allowed…
3 years, 1 month ago
Is this the end of the British caff?
The British "caff" - slang for café, and home of the breakfast fry up, or "full english" - is under threat. Many have closed, struggling to compete w…
3 years, 1 month ago