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The Food Chain

Podcast The Food Chain
Podcast The Food Chain

The Food Chain

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Die BBC beleuchtet hier die wirtschaftlichen, wissenschaftlichen und kulturellen Hintergründe von Essen. Was braucht es, um uns den Teller zu füllen?
Die BBC beleuchtet hier die wirtschaftlichen, wissenschaftlichen und kulturellen Hintergründe von Essen. Was braucht es, um uns den Teller zu füllen?

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  • How rationing changed me
    Rationing looms large in the memories of a generation who lived through World War Two. Basic groceries were limited and getting enough food on the table became a daily challenge that went on long after the last bombs fell. Ruth Alexander brings together a German and an English woman, who grew up on opposite sides of the world’s deadliest ever conflict, to share their recollections of wartime eating. What was it like struggling to find food, how did they adapt, and how has it changed their approach to food forever? (Picture: Ingeborg Schreib-Wywiorski and Beryl Kingston, Credit: BBC) If you would like to get in touch with the show, please email [email protected] Contributors: Ingeborg Schreib-Wywiorski and Beryl Kingston. Presenter: Ruth Alexander Producer: Sarah Stolarz
    12/2/2021
    27:29
  • Gabriella D'Cruz: Global Youth Champion
    Gabriella D’Cruz, from Goa, wants to improve diets, transform livelihoods, and protect the planet using an often-overlooked marine vegetable - seaweed. Ruth Alexander speaks to the 29-year-old about her big plans for the underwater crop, and her hope that it could bring lasting economic and environmental change to India’s coastal communities. Gabriella’s passion and her project’s potential saw her chosen by a panel of international judges as the winner of The Food Chain Global Youth Champion Award 2021. If you would like to get in touch with the show please email [email protected] Producer: Simon Tulett Contributors: Gabriella D'Cruz, founder of The Good Ocean; Ismahane Elouafi, chief scientist at the Food and Agriculture Organisation of the United Nations. (Picture: Gabriella D'Cruz in the sea holding a basket of seaweed. Credit: Gabriella D'Cruz/BBC)
    11/25/2021
    28:36
  • How a new cuisine is born
    How is a new cuisine created? Ruth Alexander explores two unique cuisines in South Africa and the USA: ‘Cape-Malay’- a 300-year old tradition born out of colonialism and slavery that unites Indonesian and Dutch tastes; and ‘Viet-Cajun’ - a more recent phenomenon that has seen the Vietnamese diaspora experimenting with Cajun flavours in Texas. We explore how history’s darkest episodes can lead to some of the most captivating flavour combinations and ask why some people will cringe at the term ‘fusion food’. (Picture: Pot lid being opened. Credit: Getty/BBC) If you would like to get in touch with the show please email [email protected] Contributors: Cass Abrahams: Chef and Author, Cape Town, South Africa Mai Pham: Food writer, Houston, USA
    11/18/2021
    28:21
  • How to cope with cooking burnout
    Throughout the coronavirus pandemic some people discovered a solace and comfort in cooking, but for many others the opposite was true - the joy they had once felt in the kitchen evaporated. Tamasin Ford speaks to three formerly passionate cooks to find out what it’s like to lose the love of the thing you enjoy doing the most. What’s really behind their ‘cooking burnout’, how have they tried to reignite that spark, and has this experience changed their relationship with food for good? If you would like to get in touch with the show please email [email protected] Producer: Simon Tulett Contributors: Helen Rosner, food correspondent for The New Yorker, New York, USA; Yamini Pustake Bhalerao, author and ideas editor at shethepeople.tv, Pune, India; Wayne Barnard, chef and ambassador for The Burnt Chef Project, Cardiff, Wales. (Picture: A woman making cookies. Credit: Getty Images/BBC)
    11/11/2021
    28:27
  • One small change
    The pressure to tackle climate change by altering what we eat is huge, and it can be a daunting prospect. But you don’t have to go vegan, shop 100 per cent local, or start your own allotment to make a difference. This week, as world leaders gather for a key climate conference in Glasgow, we’re asking you what small changes you’ve made to your everyday food habits to make them a little bit greener. Plus, Tamasin Ford hears from a chef in Nigeria about the special role he thinks the professionals have to play, and we ask for one life-changing piece of advice from an expert and writer on food waste. (Picture: Hand reaches for apple, Credit: Getty/BBC) If you would like to get in touch with the show please email [email protected] Contributors: Michael Elégbèdé: chef, ÌTÀN Restaurant and Test Kitchen in Ikoyi, Nigeria Tamar Adler: author ‘An Everlasting Meal’, New York, USA And Food Chain listeners: Annabell Randles: London, UK Mike Hoey: Berkely, California Simone Osman: Maputo, Mozambique Yael Straver Laris: Geneva, Switzerland Kate Minogue: Lewes, UK Karine Young: Cape Town, South Africa Jeremy Okware, Uganda Rebecca Neo: Singapore
    11/4/2021
    28:57

Über The Food Chain

Die BBC beleuchtet hier die wirtschaftlichen, wissenschaftlichen und kulturellen Hintergründe von Essen. Was braucht es, um uns den Teller zu füllen?

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