Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world t ...
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Contenu fourni par BBC and BBC World Service. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par BBC and BBC World Service ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.
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The school cooks
Manage episode 403686382 series 1301468
Contenu fourni par BBC and BBC World Service. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par BBC and BBC World Service ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.
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)
469 episodes
Partager
Manage episode 403686382 series 1301468
Contenu fourni par BBC and BBC World Service. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par BBC and BBC World Service ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.
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)
469 episodes
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Similaire à The Food Chain
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world t ...
…
continue reading
A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
Original football stories and interviews from around the globe.
…
continue reading
Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
…
continue reading
Investigating every aspect of the food we eat
…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
The PetaPixel Podcast is a twice-weekly podcast about the wonderful world of photography. It’s a fusion of news, opinions, humor, and real-world experience, bundled into a show that you can listen to on your way to work. Subscribe today to stay up to date with what’s going on in the photo industry from one of the-most-listened-to photography podcasts. Join thousands of photographers from around the world who enjoy host Sharky James' twice-weekly photo podcast where you'll have fun, improve y ...
…
continue reading
The weekly cricket show from BBC Sport in association with ABC and Akashvani.
…
continue reading
The podcast about chain restaurants. Comedians Mike Mitchell and Nick Wiger review fast food/sit-down chains and generally argue about food/everything.
…
continue reading
Global business and finance news and discussion from the BBC.
…
continue reading
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