The Food Chain

What if you could reach a great age through your dietary choices? Imagine – that the food you eat has a direct effect on how long you live. An appealing concept, but can it be backed up by research? In this programme, Ruth Alexander explores the dietary habits of centenarians, to find out if there are any similarities in what they eat and whether their diets have had a bearing on their longevity. She speaks to 100-year-old Betty Webb, to find out how much food has played a role in reaching a century, and discovers more about “Blue Zones” – geographical areas where some researchers claim people live longer than average lifespans. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Picture: An older woman holding a slice of watermelon. Credit: Getty Images/BBC) Producer: Elisabeth Mahy

Bonnie Garmus, author of Lessons in Chemistry, shares her life story through childhood memories, workplace struggles, and the adoption of her Chinese daughters. She discusses the connection between cooking and chemistry, her mother's impact as a nurse during the AIDS pandemic, and personal experiences of battling sexism. The podcast also includes a recipe for 'desperation brownies' and offers advice for children facing discrimination.

Many dishes have become famous national symbols both at home and abroad, for example Italian pizza, or British fish and chips. Whilst such dishes can create a sense of unity and identity, they can also be used to fuel nationalism, or to push a political agenda. In this edition of The Food Chain, Izzy Greenfield hears the stories behind some of the most famous national foods, some based more on myth or marketing than historical fact. She speaks to Anya Von Bremzen, author of 'National Dish', in which Anya investigates the origins of foods such as Italian pizza, Japanese noodles, Spanish tapas and Mexican tortillas. The Secretary of the Convention for the Safeguarding of Intangible Cultural Heritage at UNESCO, Tim Curtis, explains why some dishes are recognised for the community practices that surround them. Andrew Crook, President of the National Federation of Fish Fryers in the UK, and food historian Professor Panikos Panayi from DeMontfort University in Leicester, England, explain the complex history behind fish and chips.If you would like to get in touch with the programme, email thefoodchain@bbc.co.ukPresented by Izzy Greenfield. Produced by Beatrice Pickup.(Image:takeaway fish and chips with a union jack flag on a cocktail stick. Credit: BBC)

The podcast discusses consumer taste testing and its influence on product development. They visit a taste testing facility and discuss the importance of getting the taste right. They mention failed products like Crystal Pepsi and OJ's cereal. They also discuss the challenges of introducing novel food items and the importance of taste tests in product improvement.

Chef Arun Sundaraj leads the catering teams at Taj Palace Hotel hosting G20 delegates. The podcast discusses the art of food diplomacy, including the role of food in peace negotiations, hiring culinary experts for diplomacy, and the challenges of adapting to different cultures through food.

Weaning refers to the process of introducing your baby to solid foods, alongside breast milk or formula. In the UK, the NHS suggests this normally happens at around six months old. In this programme Rick Kelsey starts the weaning journey with his baby boy Albie, and finds out about some of the different approaches including ‘spoon fed’ and ‘baby led’ weaning. He also gets advice on how to deal with allergies and choking. Rick Kelsey is joined by Katie Shelton from ‘Scrummy Tummies’, Dr Sarika Kapoor who posts online as ‘The Weaning GP’, and Rachel Childs, nutritionist at First Steps Nutrition Trust, a public health charity in the UK. Produced and presented by Rick Kelsey. You can contact the programme by emailing thefoodchain@bbc.co.uk (Image: a baby being spoon fed, with food around its mouth. Credit: Getty Images/ BBC)This edition was updated on 02/10/2023.

Explore the little-known condition of Misophonia, also known as "sound rage", which causes an extreme aversion to certain eating sounds. Hear personal experiences of individuals living with Misophonia, their coping mechanisms, and the impact on their daily lives and relationships. Discover tips and coping strategies for managing misophonia triggers, and the importance of a formal diagnosis for recognition, support, and insurance. Learn how misophonia affects relationships and communication, and how to create a comfortable environment while balancing the understanding of others.

Discover the global sensation of the banh mi sandwich, from its origins during French occupation of Vietnam to its popularity after the Vietnam war. Explore the sandwich's ingredients, French history, and the restaurant that makes it. Learn about the ingenuity, adaptation, and family love behind this beloved street food.

Italian food is one of the most popular cuisines in the world, but how did it first make its way out of Italy? In this edition of The Food Chain, Ruth Alexander uncovers stories of migration, food culture and legacy in the Italian diaspora. Academic Donna Gabaccia explains why millions of Italians left their home country in the 1800s, creating new communities around the world that came to be known as ‘Little Italy’. Ruth visits one of them, in London’s Clerkenwell, to discover its history and how a delicatessen founded in the late 1800s – still busy today – sparked a love for Italian cuisine. We hear from an Italian restaurant owner in Buenos Aires, whose Genoese ancestors put their stamp on the local food scene more than 90 years ago.And reporter Kizzy Cox takes a trip around some eateries in the world-famous Little Italy in New York City to see how the local community is moving with the times. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Picture: Five contributors in the programme, from left to right: Lou di Palo, Luca Fadda, Hugo Banchero, Giorgia Fadda and Nico Paganelli, in front of a Little Italy sign. Credit: Getty Images/BBC)Presenter: Ruth Alexander Producer: Elisabeth Mahy Reporter: Kizzy Cox Additional production: Veronica Smink and Matías Zibell Garcia

At what age should you start teaching children to cook, and why should you? In this programme, Ruth Alexander meets children and young people who are talented in the kitchen, making the case for why it might be worth the time and the mess to trust them to make dinner. We travel to the north-west of England to Sefton Carers Centre to meet Paige Jones, aged nine, who cares and cooks for her mum, Rachel, who has a health condition. Food writer Jenny Chandler, who has authored two cookbooks for children, gives Ruth some tips about how she can get her three-year-old son engaged in the kitchen. And Ruth meets the young cooking enthusiasts sharing their skills with others: Keffa Liona in Nairobi, Kenya, makes cooking videos with his younger brother, Kisali, which they post online; and Julian Frederick in Texas, United States, is - aged 15 - the CEO of Stepstool Chef, which provides video tutorials presented by children for children. Presented by Ruth Alexander Produced by Beatrice Pickup(Image: Child stood on a stool in a kitchen, making houmous.)