The Food Chain

Dive into the delicious world of stadium food! Discover the cultural connections between biryani and cricket in Pakistan, where rivalry and flavor unite. Experience the thrill of tailgating at American football games, where communal cooking brings fans together. Learn how classic meals like pie and chips impact fan experiences, and how one fan's quest for better stadium food transformed match days. From South African barbecues to innovative culinary offerings, this journey illustrates how food enhances the sporting experience across cultures.

In this discussion, Brian Salari, the Owner of Carmella's Dessert Bar in Charleston, South Carolina, shares insights from his journey in the dessert café industry. He explores the rise of trendsetting treats like croffles and cronuts and how they blend various culinary traditions. The conversation highlights the explosion of dessert cafés as vibrant social spaces, the impact of social media on dessert culture, and the challenges of keeping up with evolving customer expectations in a competitive market.

Discover the staggering $900 billion global spending on fast food, a seemingly universal indulgence even in gourmet-loving France. The podcast dives into the franchise model's role in fast food's explosive growth and the cultural adaptations that follow. A superfan shares their tastings of KFC across 25 countries, highlighting both local cuisine and global chains. Hear about McDonald's struggles in Iceland and a Nigerian chef's mission to offer authentic food, reflecting the tensions between convenience and local culinary traditions.

We are celebrating 10 years of The Food Chain with some of our favourite programme moments from the past decade. Fishing to stay alive, chopping onions in remembrance, and tasting people’s names – these stories and more tell us something about our relationship with food and how it helps us connect with one another. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukPresenter: Ruth Alexander (Image: A chocolate birthday cake with number 10 candles on top. Credit: Getty Images)

Rosa Abru-Runkel, an Associate Professor and author of "Vanilla, A Global History," shares fascinating insights into the complex history of vanilla. She reveals how this spice transitioned from a luxury item revered by the Totonac people to a commonplace flavor often dismissed as boring. The conversation touches on the challenges of vanilla cultivation, the impact of synthetic alternatives, and personal anecdotes that highlight its rich cultural significance. Listeners are encouraged to rediscover the complexities and value of genuine vanilla.

Megan Elias, a historian and food studies director, shares insights into the evolution of lunch from industrial factory meals to today's desk sandwiches. Abigail Gunning discusses the impact of community dining in co-working spaces and the rationale behind opening café spaces to the public. Olivia Beck emphasizes the importance of a healthy food environment in the workplace for employee well-being. They also explore how lunch habits reflect broader cultural changes and the challenges of balancing health with workplace dynamics.

In this discussion, journalist Luke Taylor, known for his reporting on water issues in Bogota, Colombia, reveals the gritty realities of living under water rationing. He shares compelling stories of families and businesses adapting to scarcity, highlighting innovative conservation strategies. The conversation touches on lessons learned from Karachi and Cape Town, and whether desalination can provide a sustainable solution to global water crises. Luke’s insights bring a human touch to the pressing issue of water management amid climate change.

Did you share a flat, house or kitchen as a student or professional? Is it the shared meals and conversation that stay with you, or the piles of dirty dishes and missing food? This week Ruth Alexander has a look around shared kitchens all over the world. We hear the good, bad and dirty – and give advice on how to build cooperation in your shared kitchen. Ruth hears from a former housemate what she was really like to share with, as well as a surprise revelation about her unappetising meal of choice.If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Hannah Bewley.(Image: five students sat on sofas in their shared living space eating a meal they have cooked together. Credit: BBC)

Join Professor John Speakman, from the University of Aberdeen, and Dr. Nidia Rodriguez-Sanchez, a hydration expert from the University of Stirling, as they delve into the fascinating science of how much water we truly need. They explore how factors like age, weight, and environment impact individual hydration requirements. Marathon runner Johanna Perry shares her alarming experience with overhydration during a race, highlighting the fine line between too little and too much water. Discover practical tips and insights for optimizing hydration!

Join C. Marina Marchese, a beekeeper and author, Dustin Herb, a barley breeder and geneticist, and Amy Truebeck, a professor and terroir expert. They dive into the fascinating world of terroir, discussing how soil, climate, and local biodiversity shape the flavors of honey and whiskey. Discover how cultural perceptions influence taste and whether modern farming techniques can replicate the unique flavors of traditionally grown foods. The conversation also touches on the profound links between geography, community, and our culinary experiences.