The Food Chain

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’. Professor of archaeology, Joanita Vroom from Leiden University in the Netherlands explains why every pot has a story to tell. Historian Professor Suzanne Marchand from Louisiana State University in the United States picks up the story of porcelain in the 18th century. Such was its value that it prompted numerous failed attempts, theft and even imprisonment of those who knew the secret recipe. Ruth visits the Wedgwood factory and museum collection in North Staffordshire in the English Midlands. V&A curator Kate Turner explains how the company’s founder, Josiah Wedgwood, changed dinnerware tastes once again – catering to an emerging consumer class looking for affordable ways to decorate their home. Ruth tours the factory and meets Emma Glynn, Creative Director of Wedgwood to discuss the challenges in today’s market. Produced by Beatrice Pickup (Image: a potter throwing a plate on a potter's wheel. Credit: Getty Images/BBC)

In this discussion, food writer Ali Domrongchai, who hails from a Thai restaurant family, and culinary diplomacy expert Sam Chapple-Sokal explore how Thai cuisine has transformed into a tool for international relations and cultural influence. They delve into the Thai government's strategic promotion of food to boost tourism and trade, the balance between tradition and evolving consumer tastes, and personal stories of restaurateurs like Ali's family navigating these dynamics. Join them as they uncover how dishes like Pad Thai play a vital role in forging global connections.

Matan Zakan, a Michelin-star chef at NOM in Paris, shares how he integrates AI chatbots into his recipe creation and order processes. Tamsin Deasey Weinsten, an AI thought leader, discusses AI's significant effects on the workforce and food supply chains. Rajat Bagheria, CEO of Chef Robotics, reveals how AI-driven robots are tackling labor shortages in the food industry. They all explore AI's potential in minimizing food waste, enhancing culinary creativity, and revolutionizing food production.

Chloe Doutre-Roussel, a globetrotting cacao bean sourcer, shares insights on building relationships with farmers to ethically source chocolate. Beatrice Muraguri, a dedicated tea buyer from Kenya, discusses the unpredictable impacts of climate change on tea production. Jim Gulkin, CEO of a seafood trading company, explores the complexities of sourcing frozen seafood across continents. Together, they reveal the balance of quality, trust, and ethics in their sourcing strategies, highlighting the importance of compassion and adaptability in today's food supply chain.

In this enlightening discussion, Alessandro Fiocchi, a leading expert in food allergies, shares vital insights on navigating life with severe food allergies. He addresses the confusion surrounding 'may contain' labeling and its implications for safety. The conversation also unveils the rising prevalence of allergies globally and explores the emotional and practical challenges families face. Personal experiences, like a mother and daughter's journey with multiple allergies, highlight the need for awareness and solutions, including innovative treatments for managing allergies.

Join food writer Aylin Oney Tan, a historian delving into culinary history, and Dr. Zhaokun Xi, a lecturer in Chinese cultural studies, as they explore how food communicates in unique ways. Discover the symbolism of gifting pears in China, hinting at separation, and the Ethiopian tradition of 'Gursha,' where feeding others fosters connection. Aylin shares fascinating historical uses of food as protest, while we also learn about the significance of Greek koliva in mourning rituals, revealing how food helps us express the unspoken.

Paul Polman, former CEO of Unilever and author of "Net Positive," shares his expertise on the dynamic snack industry. He discusses how snacking transitioned into a daily ritual and why it's become a $1.5 trillion market. The conversation highlights the battle for consumer attention and the innovations that define modern snacking, including healthier options. Polman also reflects on the cultural shifts that influence our snack choices today, touching on the rise of 'snackification' and the balance between flavor and convenience.

Join Professor Rajita Sinha, a leading expert in stress and psychiatry at Yale, and Dr. Mithu Storoni, a neuro-ophthalmologist and author, as they explore the fascinating link between stress and eating habits. Discover why stress can push us toward comfort foods and the psychology behind these cravings. They share insights on chronic stress's impact on health and practical strategies for breaking unhealthy eating cycles. Plus, they emphasize self-forgiveness in navigating stress—a fun, enlightening conversation on wellbeing and appetites!

Rob Perez, co-owner of DV8 Kitchen in Lexington, Kentucky, discusses how his restaurant offers employment to individuals recovering from substance abuse. He shares the compelling stories of personal transformation among employees who overcome addiction and rebuild their lives. The conversation highlights the restaurant's unique community atmosphere and the challenges they face in creating a supportive workplace. Perez emphasizes the profound impact of second chances and how food can be a powerful tool for recovery and redemption.

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 Devina Gupta speaks to women who are working in food cottage industries in India, Eswatini in Southern Africa, and Ecuador, to hear about the work and the difference it makes to their finances. Devina goes to meet some of the 40,000 women working for Shri Mahila Griha Udyog Lijjat Papad, India’s multimillion-dollar co-operative, which produces 'Lijjat Papad' poppadoms, sold nationwide. If you’d like to contact the programme you can email thefoodchain@bbc.co.uk Presented by Devina Gupta. Produced by Hannah Bewley. (Image: two women rolling poppadom disks in Delhi. Credit: BBC)