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Garlic: Food or medicine?
From ancient Egyptian pyramid builders to French chefs, garlic has been prized, feared, and even used to ward off evil. In this episode, Rumella Dasgupta explores garlic’s journey through history and across cultures - from its medicinal roo
The anti-dementia diet
The World Health Organisation says close to 60 million people are living with dementia; and there are 10 million new cases every year. But could what we eat help to prevent it? Three guests who've been exploring the potential for diet to he
Eating well with dementia
Dementia is a syndrome associated with a decline of brain function that can affect memory, thought processes and behaviour. In some cases this can impact people’s ability to shop, cook and eat a meal. The most common form of dementia is Alz
India's caste system and food
Something as simple as sharing a meal or utensils can carry social stigma for the millions born into the bottom of India’s caste system, a social structure that divides people into different groups. In this programme Devina Gupta explores t
A place at the table: fostering and adoption
What’s at stake when a child has their first meal in a new home? For children entering care, especially those who have faced food insecurity, that first plate of food can be a big moment. In this programme, Ruth Alexander explores how food
Protein v fibre
Protein is a health and fitness buzzword – plastered on packaging, prioritised in diets and praised by fitness influencers. But is our preoccupation with protein overshadowing another nutritional essential – fibre? Ruth Alexander explores t
Video game food
It can be the difference between life and death for your character, signal you’re on a hostile planet or in a sumptuous world, or can even give you the whole basis for a game. In this week’s Food Chain we hear where the ideas for some of th
The story of your plate
What can we tell about a society from the plates, bowls and cups it uses? In this programme Ruth Alexander learns about the history of pottery, from early earthenware to the porcelain discovered by ancient China, known as ‘white gold’. Prof
Thai food: Winning hearts and minds
Love Thai food? It might be thanks to a two-decade long policy on the part of the government of Thailand to promote its food culture abroad, with the express aim of increasing trade and tourism. Ruth Alexander explores how food can be used
AI in the food chain
How is artificial intelligence reshaping the global food industry? Rumella Dasgupta explores how AI is helping chefs experiment with new recipes, reducing food waste in factories and streamlining supply chains. She speaks to Tamsin Deasey W
The buyers
Our shops are full of products sourced from all over the world, and its someone’s job to find and secure them – at the right quality and quantity for the best price possible. In this programme Ruth Alexander speaks to three food buyers on t
May contain: The food allergy risk
What it’s like for your child to be diagnosed with life-threatening food allergies? Ruth Alexander explores the realities of shopping, socialising and eating out with a food allergy, and discusses what needs to change to make food safer for
Let food do the talking
Does food have the power to send messages when words aren’t enough? This week Ruth Alexander finds out how food can sometimes speak much louder than words. Lecturer in Chinese Cultural Studies Dr Zhaokun Xi explains why gifting a pear in Ch
Snackification: Our love affair with snacks
Ruth Alexander looks at the world of snacks. Have we always snacked or is it a more modern phenomenon that started with formal meal patterns? What snacks have been popular through the ages, what’s the industry doing now and what could we be
Stress, eat, repeat?
When you’re feeling stressed, does it affect your appetite? In this programme Ruth Alexander is joined by two experts in chronic stress to discuss why it can cause us to crave certain foods, the impact on our bodies and whether there’s anyt
A fresh start
There are bakeries, cafes, bars and restaurants around the world which don’t just exist to serve up food and drink – they're on a mission to rebuild lives. Ruth Alexander hears the stories of risk, reward and redemption from three businesse
Food cottage industries
Cottage industries, usually referring to small scale home-based production, can be found all over the world. Often they provide a vital source of additional income for women, particularly in low income and rural areas. In this programme Dev
What’s the future for Indigenous food?
Indigenous food is experiencing a revival in Canada, with growing awareness of First Nations culture, and Indigenous run community farms and restaurants opening. While many are hopeful, there remains challenges to food security, including t
The packaging problem
As plastic waste continues to pile up, Ruth Alexander explores how manufacturers, retailers, and designers are rethinking the way our food is packaged. We hear how shoppers are responding to eco-conscious packaging in Finland, from supermar
How to run a local shop
Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience. Rising food costs mean many are struggling to make a profit, one solution is to improve the fresh food and beverage
The power of the review
What’s the purpose of restaurant reviews? The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business. In this programme Ruth Alexander speaks to Giles Coren, restaurant
Why is saffron so expensive?
Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price? In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron fro
The art of food branding
Why do brands have such power over us? Ruth Alexander talks to the designers influencing your decisions about what and where you eat. Renowned graphic designer Paula Scher shares her insights on what it takes to create a visual identity tha
Why we love noodles
What makes a noodle? Is it the shape? The ingredients? In this programme Devina Gupta explores the history of noodles, tracing their origin back to Third-Century China. She finds out how they came to be eaten in so many different ways in so
Bouillon: The story of stock
John Laurenson explores the enduring appeal of stock. A century and a half ago, a butcher at the big Parisian food market Les Halles started selling beef broth – ‘bouillon’ in French - to the people who worked there. In a few years this had
Masters of the craft
What motivates someone to dedicate years of their life to learning one skill? Ruth Alexander finds out what it takes to master a craft, the exacting standards one must meet, and why it's all worth it. Sushi chef Eddie Chow tells us how it t
How to make a TV cooking show
We find out the secret recipe that goes into some of the TV food shows watched by millions around the world. From hiring snake wranglers in South Africa to fending off flies in Sweden, three top producers lift the lid on what it takes to se
The world's oldest restaurants
People have been eating out in restaurants and bars for hundreds of years, and some of those early establishments are still open today. This week Ruth Alexander meets the people running some of the world’s oldest restaurants. When so many c
Crunch!
Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell
Is anyone following dietary guidelines?
Around 100 countries have official dietary guidelines, and more are on their way. But who is following them? Ruth Alexander asks how realistic healthy-eating advice is as she explores how official recommendations are developed, what they’re
