The Food Chain

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.

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.