The Food Chain

Professor Paul Breslin, an expert in the science of salt, discusses the magical chemical reactions on our tongues when we eat salt. The podcast explores the impact of high salt consumption on health, the delicate balance of salt in cooking, and personal stories of cutting out salt in countries with high consumption rates.

Over two million people work in the international shipping trade, and they are often at sea for months at a time. That’s a lot of meals being made by the cook on board, and their work is crucial for keeping the crew happy. Ruth Alexander hears from seafarers about why that makes “cookie” the most important person on board a ship and why, in some cases, crew members are going hungry. A former captain of merchant vessels tells us how food is used for so-called “facilitation payments” to corrupt officials, and why crews can sometimes be powerless to stop port officials filling up suitcases with food from the ship’s stores. We also hear about international efforts to try to tackle corruption in ports and increase welfare standards for seafarers. If you would like to share your own experience, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producers: Izzy Greenfield and Hannah Bewley (Image: A container ship at sea. Credit: Getty Images)

Celebrating successful food friendships, this podcast explores the dynamics of iconic chef duos. From The Hairy Bikers to Rose Gray and Ruth Rogers, it delves into the secrets behind their on-screen chemistry. Gennaro Contaldo also shares his experiences working with Antonio Carluccio and Jamie Oliver, highlighting the importance of trust and mentorship in the culinary world.

Exploring the challenges of running a restaurant amidst lockdowns, inflation, and a changing consumer landscape. Insights from industry experts on sustainability, hospitality, kitchen efficiency, and adapting strategies like plant-based menus. How to navigate the high failure rates and keep the passion for cooking alive in the competitive restaurant business.

Step inside the chocolate factory to hear the secrets of what it’s like to invent sweet treats for a living. Find out why chocolatiers think the raw material is like a “needy child”, but can also bring great joy to people’s lives. And hear the family story of the invention of one of the best-known British chocolate bars, with a trip to an archive of hidden stories from the confectionary industry – and some well-preserved sweets. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley (Image: Chocolate bars on a colourful background. Credit: Getty)

Fasting has been a religious and cultural practice for thousands of years, why do people do it? What happens to your body when you fast? The Food Chain speaks to a British family breaking their fast during Ramadan, a woman in India completing a day long fast for Mahashivratri and explores why the practices around Lent have changed over the years. An expert on intermittent fasting talks us through what is happening to our bodies, and why it might have hidden benefits. In this programme, Rumella Dasgupta explores the tradition of religious fasting with what to eat and what not to eat in three major faiths. If you would like to get in touch with the programme, email thefoodchain@bbc.co.uk. Presented by Rumella Dasgupta. (Image: a family in Manchester breaks their fast together with dishes spread out on a cloth on the floor. Credit: BBC)

Professor Miranda Brown, a cultural historian specializing in China, dives into the world of dumplings, tracing their fascinating origins. She highlights early Chinese references and archaeological finds, revealing their historical significance. The podcast explores how trade routes and cultural exchanges spread dumplings globally, while discussing varied types from Ghana to Poland. Brown also reflects on the cultural ownership of these beloved foods and predicts future innovations, naming Shanghai's soup dumpling as her favorite.

Discover the savory fifth taste, Umami, and its origins in Japanese cuisine. Learn about the controversial history of monosodium glutamate and its modern renaissance in culinary creations. From miso soup to desserts, chefs are embracing the flavor-enhancing power of MSG.

Three school chefs tell Ruth Alexander what it’s like serving up canteen food every day. Find out how they manage hundreds of hungry child customers, what pro tips they have for making vegetables seem delicious, and why they all find the job so satisfying. We hear from the USA, Liverpool in the UK and a school chef in the far north of Finland about the challenges of cooking mountains of meatballs, how to cope when the vegetable biriyani goes all over the ceiling, and why it’s one of the most rewarding – but probably overlooked – professions. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Producers: Hannah Bewley and Rumella Dasgupta (Image: a plastic lunch tray with meat, vegetables and gravy, fruit and a plastic cup. Credit: Getty Images/BBC)

The podcast delves into the concept of ultra processed foods, discussing the Nova system used to categorize them. It explores the potential health risks associated with consuming these foods and provides insights on how to identify and avoid them. Listeners hear personal anecdotes from individuals trying to reduce their intake of ultra processed foods in different countries.