The Food Chain

With the festive season approaching in parts of the world, Ruth Alexander explores what’s actually happening in the body during a hangover, why some people suffer more than others, and whether common remedies make any real difference. How the body processes alcohol and why that can make you feel so bad is explained by Andrew Scholey, Professor of Human Psychopharmacology at Northumbria University in the UK and member of the Alcohol Hangover Research Group. Marisa Moll, a registered nutritionist from Paraguay, shares her recommendations on what to consume before you drink alcohol to try to reduce the risk of a hangover. And Jonathon Shears, Professor of English Literature at Keele University in the UK and author of The Hangover, a Literary and Cultural History, reflects on the cultural history of the hangover. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk. Producer: Izzy Greenfield Sound engineer: Andrew Mills Image: A woman looks at empty bottles of alcohol (credit: Getty)

***This programme contains conversations about disordered eating which some listeners may find upsetting*** Social media is awash with nutritional misinformation with foods often cast as superheroes or villains. So how can we separate fact from fiction? And how can we know what posts we can trust? Social media loves to portray some foods, like carbs, sugar and seed oils as villains, to be avoided at all costs.Other food groups like protein are often claimed to be food heroes and some social media influencers tell their followers to prioritise those foods and cut out others. Ruth Alexander looks at the truth of some of those claims and the impact it can have on those who believe them and end up restricting their diets as a result. Cecile Simmons tells Ruth how she "fell down the rabbit hole" and ended up cutting out dozens of foods in an attempt to cure a skin condition. Personal trainer and nutrition expert Michael Ulloa explains how he's made it his mission to fight food misinformation online. Plus Ruth hears from Dr Emily Denniss, registered public health nutritionist and lecturer at Deakin University in Australia, who has studied the spread of food misinformation on social media. And with the help of US based registered dietician Grace Derocha, Ruth separates food fact from food fiction. Producer: LexyO'Connor Sound engineer: Gareth Jones(Image: A comic book cartoon of a blond, muscle-superhero in a blue suit and yellow cape is flying through the air towards a baddie in a red suit with their fists outstretched as if ready to fight. Credit: Yogysic/Getty Images)

In this captivating discussion, Damien Bailey, a renowned physiologist studying the effects of cold on the body, shares insights into our appetite in chilly weather. Maria Solko reveals life in Yakutsk, from storing meat at minus-50°C to preserving berries for winter. Steph Barlach speaks on traditional Arctic food systems and cultural identity through seasonal eating. Chef Sirly Ullasjärvi tantalizes with her winter menus and warming drinks for cold-weather tourists. Together, they explore the culinary creativity that arises from living in extreme cold.

Debraj Day, a restaurateur with eateries in Kolkata and Dallas, dives into the intricate world of tipping cultures. He shares insights on India's no-tip policy, where wages are integrated into menu prices, contrasting it with the high expectations in the US, where servers often act as mini entrepreneurs relying on tips. Debraj discusses how tipping can lead to biases and judgments among servers, and he highlights innovative ways to distribute service charges fairly. It's a fascinating exploration of how culture shapes our dining experiences and expectations.

Join restaurateurs Michael Cecchi-Azzolina, Fred Siriex, and Gauri Devidayal as they dive into the challenging world of table service. Michael shares insights on creating memorable dining experiences, while Fred highlights the theatrical nature of high-end service and the psychology behind it. Gauri discusses the unique dynamics of Mumbai's restaurant scene. They tackle the debate on service versus food, recount intense early training experiences, and share strategies for managing difficult guests. Discover the highs and lows of this rewarding industry!

Ville Lepalä, CEO of Huuva Food Hall, pilots drone deliveries in Helsinki, facing operational limits but excited about suburban convenience. Bobby Healy from Manna Aero dives into the tech side, revealing plans to scale operations and overcome regulatory hurdles. Shantanu Chakraborty shares his experience delivering aid via drone to flood-affected remote areas in India, highlighting its life-saving potential. Hedley Tarr discusses the UN’s use of drones in Madagascar for humanitarian efforts, focusing on community safety and engagement.

Join Professor Amit Garg, a nephrologist with insights on clinical trials involving turmeric, Ragini Kashyap, a food researcher exploring its cultural significance, and Dr. Kathryn Nelson, a chemist dissecting curcumin's chemical properties. They explore turmeric's historical roots, its growing popularity in the West, and the dubious health claims surrounding supplements. The guests discuss significant scientific findings, the lack of benefits shown in high-quality studies, and the culinary joys of turmeric in everyday cooking.

Join celebrated chefs May Chow, Chantel D'Artnell, and Sean Kenworthy as they share their culinary journeys across continents. May reflects on her passion for modern Chinese cuisine and rapid restaurant expansion. Chantal discusses the art of botanical cuisine and nurturing a supportive kitchen culture. Sean dives into the challenges of adapting to diverse culinary environments. Together, they explore the relentless drive for innovation in the culinary world and offer sage advice for aspiring chefs, emphasizing experience and passion.

Marilyn Cornelis, an associate professor specializing in nutrition and genetics, shares her insights on our favorite morning ritual—coffee. She explains how caffeine interacts with our brain, boosting alertness and attention. Marilyn also discusses the potential health benefits of moderate coffee consumption, including a lower risk of diabetes and heart issues. Delve into the emotional ties people have with coffee, from cherished traditions to the complex flavors that keep us coming back for more!

Mathilde Rolanger, a spice specialist and founder of Épices Rolanger, takes listeners on a flavorful journey into the world of pepper. She vividly explains how pepper is cultivated, highlighting its transformation from green berries to black pepper. Mathilde showcases unique pepper varieties, each offering distinct flavors like vegetal, cheesy, and fruity. She emphasizes pepper's role as a flavor enhancer in dishes and shares tips for using coarser grinds to elevate both taste and health in cooking. Get ready to spice up your culinary adventures!