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Description
In this episode host John Watt takes viewers out of the cafes and kitchens and into the laboratory to discover how science is not only changing but also shaping the foods of the future. He travels up and down New Zealand meeting scientists involved at the sharp end of food research and development. On the menu: a scientist developing an anti-anxiety mood-food beverage, an iconic ice cream company producing an extra-special flavor, a bunch of overachieving...
Description
Most foods that are purchased for everyday consumption and which pass through some form of industrialized processing contain additives of one type or another. In a sense, humans have used food additives for thousands of years-the use of salt, spices, and other enhancements can be considered a basic foray into the art and science of food additives. This video explores a wide variety of food additive types, including colors, flavors, preservatives,...
Description
With help from a professional nutritionist and the wide-ranging opinions of everyday consumers, this program investigates the factors that determine which foods we love-and which foods we just can't stomach. Viewers learn about a variety of social, psychological, and biological influences. Specific topics include the concept of satiety-our bodies telling us whether we are hungry or full-as well as the impact of culture, religion, lifestyle, peer relationships,...
5) Spring
Description
With spring in the air, Gregg finds out what it takes to bring Britain millions of eggs for Pancake Day, discovers the clever technology behind Easter chocolate, and reveals what our eyes tell us about the way we shop.
6) Autumn
Description
Gregg Wallace reveals how the supermarkets get us in the mood for autumn. He finds out what it takes to bring us millions of Halloween pumpkins; learns how own-label (generic) pies are made and is let into the hidden world of online supermarkets.
Description
Each year 40,000 tons of bacon is exported from Denmark to Japan. Four hundred thousand tons of Canadian peas are sent to India. And millions of tons of potatoes are grown in the Egyptian desert from Scottish seeds, then shipped to Europe packed in Irish peat. This program outlines the astoundingly complex logistical and technological underpinnings of what it takes to grow, harvest, preserve, package, and export edible goods via the food superhighway...
Description
Whether the setting is a preschool, hospital, or retirement home, it's vital for those who plan meals and menus to understand the dietary requirements of particular age groups. This program explains the nutrients our bodies require for optimum health and how those requirements change throughout our lives. Overviewing the stages of the human life cycle, the video highlights the basic nutritional needs in each phase and encourages thoughtful, detailed...
Description
We're used to hearing bad news about our food. What's the good news? In this program, host Cherry Healey puts favorite supermarket staples to the test and uncovers the surprising secrets and unexpected powers of the food we take for granted. With the help of members of the public and a team of experts, she investigates how milk can help muscles recover from exercise; what effect the way we brew tea has on its health benefits; why there's more to potato...
Description
In the United States, a backlash against mass-produced foods has led the Organic and Farm to Table movements. Freshly grown organic fruits and vegetables, foods produced from fresh local ingredients, and artisan and farmhouse cheeses have been at the forefront of these movements. In this episode, host Will Studd travels to Northern California to find out more about these products. Starting at the Ferry Plaza Farmers Market in San Francisco and heading...
Description
In this episode, host Will Studd travels across America and finds artisanal cheese regions not normally associated with specialist cheese. First he learns about the challenges of making farmstead washed-rind cheese in Virginia, and then he's on to Zingerman's Creamery in Ann Arbor, Michigan. In Indiana, American goat cheese pioneer Judy Schad of Capriole dairy encourages Will to enjoy Bourbon in a new way. Saxelby Cheesemongers' stall at New York's...
Description
More and more consumers are turning to organics as fears escalate about genetically modified foods, chemical pesticides, and the antibiotics fed to animals. In this program, farmers and an inspector explain how organic crops and livestock are raised-and why produce, dairy and meat products, and processed foods certified as organic cost so much more than their non-organic counterparts. In addition, the controversial Dennis Avery and organic agriculture...
Description
The French Alps and Savoy are covered with snow for at least four months during the year, so cheese making has always been a seasonal affair. Host Will Studd learns how the local spruce forest plays an essential role in ripening the unctuous Mont d'Or, and then heads to the high summer pastures to visit a farm making the deliciously creamy Reblochon and learns how to grill it under hot coals. Finally, it's on to meet one of the last cheese makers...
Description
There is nothing we wouldn't put in our mouths in our quest for the perfect meal. But paper? This program visits chefs Homaro, Jia Jun, and Yumei at the helm of their respective kitchens - where telling the difference between food and paper may not be so easy. No longer do we have to salivate over a delicious-looking picture - now, thanks to Homaro, we can literally have our picture and eat it too. Imagine eating the menu after placing your dinner...
Description
On the rugged plateau of Massif Central and Auvergne the rich green pastures are famous for the six benchmark AOC French cheeses, including three semi-hard varieties that date back to the twelfth-century. Host Will Studd learns how these three differ on a trip to an abandoned railway tunnel, where more than 3000 cheeses are now matured. Then it's off to a cow fair and the annual transhumance, or seasonal livestock migration, and the village of St...
Description
The French love their butter; in fact they consume more of it than any other country in Europe. The traditional, cultured butter produced in an old butter churn is hard to find, unless you know what to look for. Host Will Studd visits the two oldest cooperative dairies in Normandy and the Charentes-Poitou to see them make butter the traditional way, and understand the taste and texture differences between the two regions. He then meets Yves Bourdier...
Description
Italy is known for the long list of cheeses that it produces, and two of the better-known soft cheeses are Gorgonzola (the grandfather of all European blue cheeses), and Taleggio. On a visit to the Lombardy region of the country host Will Studd finds a maze of underground cellars in Novara is where seventy-percent of Gorgonzola is matured. In the Alps, at the municipality of Pasturo, the Mauri family ripens Taleggio in granite caves cooled by melting...
Description
In this episode, host Will Studd visits influential cheese retailer Neal's Yard Dairy in London, where cheese champion Randolph Hodgson explains how traditional English farmhouse cheese was saved from extinction. Will then looks at how these cheeses are made when he travels to the Midlands, Lancashire, Cheshire and Wensleydale, made famous by Wallace and Gromitt. Finally, he looks at the controversial raw milk blue cheese call Stichelton, and how...
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