<description>&lt;p&gt;Shattering the myth of its aristocratic origins and exploring some of the boldest creations; Ruth Alexander finds out about the history, culture and family ties wrapped up in the sandwich. &lt;/p&gt;&lt;p&gt;Josh Veasey, co-owner of Rack in North West England talks about his menu’s hits and misses and what it’s like to make a living out of making sandwiches. &lt;/p&gt;&lt;p&gt;The 4th Earl of Sandwich John Montagu is popularly credited with coming up with the idea of putting a tasty filling between two slices of bread; food historian Dr Annie Gray reveals the facts of the matter. &lt;/p&gt;&lt;p&gt;Masterchef Australia finalist and food writer Samira el Khafir talks about some of her favourite Middle Eastern wraps, enduring staples in the region and far beyond. &lt;/p&gt;&lt;p&gt;Ruth discusses the changing fashions for fillings with Barry Enderwick, the California-based creator of the social media channel, Sandwiches of History. &lt;/p&gt;&lt;p&gt;And Ozoz Sokoh, author of Chop Chop: Cooking the Food of Nigeria, reflects on how the sandwiches of her childhood were shaped by a long history of enslavement and British colonial rule. &lt;/p&gt;&lt;p&gt;Image: A smiling dark haired woman is holding up a sandwich with a bit taken out of it. Her face is blurred while the sandwich is in crisp focus in the foreground. Credit: Farkot Architect/Getty. &lt;/p&gt;&lt;p&gt;Producer: Lexy O’Connor &lt;/p&gt;&lt;p&gt;Editor: Sara Wadeson &lt;/p&gt;&lt;p&gt;If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk&lt;/p&gt;</description>

An easy meal with global appeal, endless possibilities and hidden meaning.

Shattering the myth of its aristocratic origins and exploring some of the boldest creations; Ruth Alexander finds out about the history, culture and family ties wrapped up in the sandwich. Josh Veasey, co-owner of Rack in North West England talks about his menu’s hits and misses and what it’s like to make a living out of making sandwiches. The 4th Earl of Sandwich John Montagu is popularly credited with coming up with the idea of putting a tasty filling between two slices of bread; food historian Dr Annie Gray reveals the facts of the matter. Masterchef Australia finalist and food writer Samira el Khafir talks about some of her favourite Middle Eastern wraps, enduring staples in the region and far beyond. Ruth discusses the changing fashions for fillings with Barry Enderwick, the California-based creator of the social media channel, Sandwiches of History. And Ozoz Sokoh, author of Chop Chop: Cooking the Food of Nigeria, reflects on how the sandwiches of her childhood were shaped by a long history of enslavement and British colonial rule. Image: A smiling dark haired woman is holding up a sandwich with a bit taken out of it. Her face is blurred while the sandwich is in crisp focus in the foreground. Credit: Farkot Architect/Getty. Producer: Lexy O’Connor Editor: Sara Wadeson If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk

The story of the sandwich

<description>&lt;p&gt;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. &lt;/p&gt;&lt;p&gt;Gina Lai shows her around the kitchen in her cramped Hong Kong high rise flat and Ruth visits chef Ryan Blackburn who has retained a Michelin star whilst cooking out of the tinest of professional kitchens in Northern England. &lt;/p&gt;&lt;p&gt;Plus Leah and her daughter Janice explain how they cook family meals in an informal settlement in the Kenyan capital Nairobi and AJ Forget describes what it's like to give up a big kitchen for a new life on the road, living and cooking in a converted bus. &lt;/p&gt;&lt;p&gt;If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk&lt;/p&gt;&lt;p&gt;Produced by Izzy Greenfield, Rumella Dasgupta and Lexy O'Connor&lt;/p&gt;&lt;p&gt;Image Description: Gina Lai is cooking in her tiny Hong Kong flat. (Credit Gina Lai/BBC)&lt;/p&gt;</description>

From city flats to Michelin-starred eateries - what it's like to cook in a tiny space.

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 rise flat and Ruth visits chef Ryan Blackburn who has retained a Michelin star whilst cooking out of the tinest of professional kitchens in Northern England. Plus Leah and her daughter Janice explain how they cook family meals in an informal settlement in the Kenyan capital Nairobi and AJ Forget describes what it's like to give up a big kitchen for a new life on the road, living and cooking in a converted bus. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukProduced by Izzy Greenfield, Rumella Dasgupta and Lexy O'ConnorImage Description: Gina Lai is cooking in her tiny Hong Kong flat. (Credit Gina Lai/BBC)

Small kitchens

<description>&lt;p&gt;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. &lt;/p&gt;&lt;p&gt;Ruth hears from Kim Kiarie, chef-owner of Five Senses Nairobi in Kenya, about building a high-end restaurant in a challenging market. Adonis Norouznia, who runs Nomas Gastrobar in Macclesfield in North-West England, on the risks of deciding to serve meat at his vegan restaurant, and Keith Bearden, CEO and co-owner of Alta Eco Foods in Houston, Texas, about scaling a food business in a competitive industry. &lt;/p&gt;&lt;p&gt;They describe the compromises that cost them dearly, the moments they wondered whether it was all worth it, and what kept them going. 
 
Produced by Izzy Greenfield&lt;/p&gt;&lt;p&gt;Image description: A foot comes down amidst a cartoon landscape of bright yellow banana skins. Credit Getty.&lt;/p&gt;</description>

The tough choices food founders make to survive.

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 hears from Kim Kiarie, chef-owner of Five Senses Nairobi in Kenya, about building a high-end restaurant in a challenging market. Adonis Norouznia, who runs Nomas Gastrobar in Macclesfield in North-West England, on the risks of deciding to serve meat at his vegan restaurant, and Keith Bearden, CEO and co-owner of Alta Eco Foods in Houston, Texas, about scaling a food business in a competitive industry. They describe the compromises that cost them dearly, the moments they wondered whether it was all worth it, and what kept them going. 
 
Produced by Izzy GreenfieldImage description: A foot comes down amidst a cartoon landscape of bright yellow banana skins. Credit Getty.

The risk takers

<description>&lt;p&gt;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 and science of recipe writing. &lt;/p&gt;&lt;p&gt;How does a cook turn what is often an instinctive and creative process into a list of instructions anyone can follow? How much detail is too much, and what are the essential elements no recipe is complete without? Ruth talks to a well-known cook who describes her love-hate relationship with recipe writing and a cookbook editor reveals how she’s built recipes from chefs’ doodles or even notes scrawled on a napkin. Find out what it’s like to work in the world of recipe testing and how the art of writing recipes has changed over hundreds of years. &lt;/p&gt;&lt;p&gt;Producer: Lexy O’Connor &lt;/p&gt;&lt;p&gt;Sound engineer: Hal Haines &lt;/p&gt;&lt;p&gt;If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk&lt;/p&gt;</description>

Ruth Alexander learns about the art, science and hard work that goes into recipe writing.

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 and science of recipe writing. How does a cook turn what is often an instinctive and creative process into a list of instructions anyone can follow? How much detail is too much, and what are the essential elements no recipe is complete without? Ruth talks to a well-known cook who describes her love-hate relationship with recipe writing and a cookbook editor reveals how she’s built recipes from chefs’ doodles or even notes scrawled on a napkin. Find out what it’s like to work in the world of recipe testing and how the art of writing recipes has changed over hundreds of years. Producer: Lexy O’Connor Sound engineer: Hal Haines If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk

How to write a recipe

<description>&lt;p&gt;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?&lt;/p&gt;&lt;p&gt;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 encounters that go wrong to memories that linger, she explores why food preferences can feel so fixed, and whether anything might help shift them.&lt;/p&gt;&lt;p&gt;Ruth speaks to neuroscientist Dr Dana Small, professor and Canada Excellence Research Chair at McGill University, about what’s happening in the brain and body when we eat, and how unconscious reward signals shape what we come to like or avoid.&lt;/p&gt;&lt;p&gt;She also hears from psychologist Dr Rachel Herz, an expert on the science of smell and author of Why We Eat What We Eat, about the powerful role odour, memory and emotion play in food dislike, often before we’re even aware of it.&lt;/p&gt;&lt;p&gt;And registered dietitian Clare Thornton-Wood shares practical, low-pressure techniques used with both children and adults to build tolerance - and sometimes even enjoyment - for foods they can’t stand.&lt;/p&gt;&lt;p&gt;Producer: Izzy Greenfield
Sound engineer: Annie Gardiner
Picture: A woman holding a fork with a piece of broccoli in front of her, looking unsure (credit: Getty)&lt;/p&gt;</description>

Exploring where food dislikes come from and whether they can be changed

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 encounters that go wrong to memories that linger, she explores why food preferences can feel so fixed, and whether anything might help shift them.Ruth speaks to neuroscientist Dr Dana Small, professor and Canada Excellence Research Chair at McGill University, about what’s happening in the brain and body when we eat, and how unconscious reward signals shape what we come to like or avoid.She also hears from psychologist Dr Rachel Herz, an expert on the science of smell and author of Why We Eat What We Eat, about the powerful role odour, memory and emotion play in food dislike, often before we’re even aware of it.And registered dietitian Clare Thornton-Wood shares practical, low-pressure techniques used with both children and adults to build tolerance - and sometimes even enjoyment - for foods they can’t stand.Producer: Izzy Greenfield
Sound engineer: Annie Gardiner
Picture: A woman holding a fork with a piece of broccoli in front of her, looking unsure (credit: Getty)

Can you learn to love the foods you hate?

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

The Food Chain

Details

Recent Episodes