About
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
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BBC World Service
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Episodes(5)
Small kitchens
From Michelin starred kitchens to Hong Kong’s high rise tower blocks, via informal settlements in the Kenyan capital Nairobi. Ruth Alexander hears from people making the best out of the cramped and tiny spaces they’re cooking in. Gina Lai shows her around the kitchen in her cramped Hong Kong high ri
The risk takers
Every food company starts with a gamble - and not all of them pay off. In this episode Ruth Alexander speaks to business owners about the risks they’ve taken to get where they are today, from financial leaps to personal sacrifices, and the painful decisions that have shaped their journeys. Ruth hear
How to write a recipe
We all have recipes we turn to again and again, perhaps from the stained pages of our favourite cookbooks, or handed down through families. But have you ever wondered about the work that’s gone into writing that set of instructions? In this edition of The Food Chain, Ruth Alexander looks at the art
Can you learn to love the foods you hate?
Most of us have foods we refuse to eat - think coriander, or maybe olives. But where do those strong dislikes come from, and is it possible to change them? In this episode of The Food Chain, Ruth Alexander sets out to find out whether you really can learn to love the foods you hate. From first encou
Fermented foods: A beginner's guide
Fermented foods are fashionable – kimchi, kefir, kombucha – they're all having a moment, many thousands of years on from where they were first produced. But how much do you know about how they're made? Do you know your SCOBY from your kefir grain? In this episode, fermenting novice Ruth Alexander go