The Food Chain

Bahi van der Boer, a London-based dietitian, and Robin Cherry, author of 'Garlic, an Edible Biography,' explore the fascinating world of garlic. They discuss garlic's historic role from ancient cultures to modern kitchens, while highlighting its culinary significance and medicinal properties. The conversation uncovers myths surrounding garlic in Indian cuisine and examines conflicting research on its health benefits, particularly for gut health. Listeners will enjoy anecdotes that celebrate garlic’s versatility and its enduring allure across cultures.

In this enlightening discussion, Professor Christy Tangney, co-creator of the MIND diet, Professor Anne-Marie Minihane from the University of East Anglia, and dietitian Lizette Kuhn from Pretoria explore how diet impacts brain health and dementia prevention. They highlight the MIND diet's benefits and essential foods like omega-3s and leafy greens that boost cognition. The trio dives into challenges healthcare professionals face in promoting nutritious habits over fad diets. Their insights on practical dietary changes offer valuable guidance for anyone looking to enhance cognitive health.

Jo Bonser, a consultant at Dignified Dining, shares her insights on nurturing mealtimes for individuals with dementia, drawing from her own experience caring for her mother. She discusses the emotional and practical challenges that caregivers face and highlights how cooking together can create meaningful connections. Personal anecdotes illustrate the importance of nostalgia in food preferences and the strategies that can enhance the dining experience. Listeners will gain valuable tips on fostering engaging environments that respect dignity while simultaneously supporting loved ones.

In this engaging conversation, Shailaja Paik, a historian at the University of Cincinnati, dives deep into the intersection of India's caste system and food culture. She shares compelling stories of the Dalit community, highlighting how social stigma shapes dietary choices and communal eating practices. The podcast explores innovative Dalit recipes born from necessity and the emotional ties to culinary traditions. Personal anecdotes illuminate the discrimination faced by Dalit chefs, as well as the ongoing battle for dignity and inclusivity in the food industry.

Melissa Guida-Richards, an adoption educator and author from Colombia, shares her personal journey of finding her heritage through food. Katja Rowell, a former family doctor and feeding expert, provides insights into the challenges adoptive and foster parents face regarding children's eating habits. They discuss the importance of mealtimes in creating a sense of safety and belonging for children entering care. Combining emotional narratives with practical strategies, the conversation tackles issues like food insecurity and trauma's impact on relationships with food.

In this engaging discussion, Emma Beckett, a nutrition lecturer and author, teams up with Karan Rajan, a surgeon and social media creator, to tackle the protein obsession dominating modern diets. They delve into the often-neglected importance of fiber, warning that a fixation on protein can lead to nutritional imbalances. The duo shares insights on the health implications of high-protein diets, renewing the call for balanced nutrition. They also introduce the concept of 'fiber maxing' as a solution to enhance dietary fiber intake for better overall health.

Tim Cain, the mastermind behind Fallout and The Outer Worlds, discusses how food enhances narrative and player immersion. He shares his inspiration for creating memorable in-game dishes, like the notorious 'cyst pigs.' Cassandra Reeder, also known as The Geeky Chef, dives into her journey of crafting recipe books based on video game cuisine, highlighting the emotional connections gamers have with these dishes. Together, they explore the evolution of food representation in gaming and its impact on real-world culinary creativity.

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.