Podcasts about Ruth Alexander

Love Thai food? It might be thanks to a two-decade long policy on the part of the government of Thailand to promote its food culture abroad, with the express aim of increasing trade and tourism. Ruth Alexander explores how food can be used as a foreign policy tool, influencing not just world leaders but seeking to win the hearts and minds of the public. Academic Sam Chapple-Sokol at George Washington University in the US explains why gastro-diplomacy is such an effective tool for soft power. Jan Wisansing, tourism policy consultant in Bangkok, explains the impact of the Global Thai scheme on international tourism to the country. Ruth speaks to the owners of LumLum Thai restaurant in Copenhagen, Denmark, who have recently received a Thai SELECT award, an official endorsement from the government of Thailand. And writer and historian Ali Domrongchai in the US talks about the impact of this approach on her own family's Thai restaurant in Florida. Producer: Beatrice Pickup. Reporter: Gideon Long in Bangkok(Image: A plate of pad thai, said to be Thailand's national dish, with Thailand's flag in the background. Credit: Getty Images/BBC)

Our shops are full of products sourced from all over the world, and its someone's job to find and secure them – at the right quality and quantity for the best price possible. In this programme Ruth Alexander speaks to three food buyers on three different continents. She is joined by Beatrice Muraguri, a Tea Buyer and exporter based in Mombasa, Kenya; Chloe Doutre-Roussel, who travels the world sourcing cacao beans for speciality chocolate makers. And Jim Gulkin, the chief executive of a trading company, which deals mainly in frozen seafood based in Bangkok, Thailand. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Produced by Rumella Dasgupta and Beatrice Pickup. (Image: a cup of tea with teabag in it, a peeled prawn and some squares of milk chocolate. Credit: Getty Images/ BBC)

What it's like for your child to be diagnosed with life-threatening food allergies? Ruth Alexander explores the realities of shopping, socialising and eating out with a food allergy, and discusses what needs to change to make food safer for everyone. Amanda Bee and her daughter Vivian, 13, tell us how they navigate her allergies to milk, beef and dragonfruit.We hear from Dr Alexandra Santos, a professor of paediatric allergy at King's College London, about why food allergies are rising across the world.In which parts of the world is it most difficult to have a food allergy? Deshna in Coimbatore, India, tells us what it's like to have a lactose allergy in a country that uses so much milk and cheese. Chief of the food allergy committee at the World Allergy Organisation, Alessandro Fiocchi, and head of allergy at the paediatric hospital Bambino Gesu in Rome, explains the problems around ‘may contain' labelling and how confusing they can be to consumers. And how despite the challenges, medicine is providing more and more solutions to those living with food allergies.

Does food have the power to send messages when words aren't enough? This week Ruth Alexander finds out how food can sometimes speak much louder than words. Lecturer in Chinese Cultural Studies Dr Zhaokun Xi explains why gifting a pear in China can quietly suggest separation — and how it still carries weight today. Chef Beejhy Barhany reflects on the role of Ethiopian food in expressing care and welcome through gursha, the act of feeding people with your hands. We find out how food can be used as a signal of protest from historian and food researcher Aylin Oney Tan. From the Janissaries tipping their cauldrons of soup to signal unrest, to black pepper in a wedding dish to symbolise the role of the mother in law. And we learn about the power of food in mourning; Greek food writer Aglaia Kremezi tell us about koliva, a sweet dish served at funerals in Greece — and how it attempts to soften the bitterness of loss. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukPresenter: Ruth Alexander Producer: Izzy Greenfield

Ruth Alexander looks at the world of snacks. Have we always snacked or is it a more modern phenomenon that started with formal meal patterns? What snacks have been popular through the ages, what's the industry doing now and what could we be eating in the future? We talk to food historians Dr Annie Gray and Professor Janis Thiessen, the former CEO of Unilever Paul Polman - who remembers the rise of some of the biggest brands - and Christine Cochran from the international trade association SNAC International. We also hear from snack fans across the world. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk

When you're feeling stressed, does it affect your appetite? In this programme Ruth Alexander is joined by two experts in chronic stress to discuss why it can cause us to crave certain foods, the impact on our bodies and whether there's anything we can do to prepare for periods of stress in our lives. Ruth is joined by Professor Rajita Sinha, clinical psychologist and founding director of the Yale University Interdisciplinary Stress Center in the United States, and Dr Mithu Storoni, neuro-ophthalmologist and author of the books ‘Stress-Proof' and ‘Hyperefficient'. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup.(Image: a woman studying and eating a slice of pizza whilst wearing headphones. Credit: Getty Images/ BBC)

There are bakeries, cafes, bars and restaurants around the world which don't just exist to serve up food and drink – they're on a mission to rebuild lives. Ruth Alexander hears the stories of risk, reward and redemption from three businesses on three different continents: At The Dusty Knuckle bakery in London, the trainee programme manager Charlie Atkinson explains why she thinks a cafe and bakery is the perfect place to foster team spirit. Reporter Gideon Long visits La Trocha in Bogota, Colombia, a bar and cultural centre run by a group of former Farc rebels. Rob Perez and Mindy Street of DV8 Kitchen in Lexington, Kentucky, US, talk about how they've won over customers. Producers: Hannah Bewley and Sam Clack If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk(Image: hands kneading dough. Credit: Getty Images/ BBC)

As plastic waste continues to pile up, Ruth Alexander explores how manufacturers, retailers, and designers are rethinking the way our food is packaged.We hear how shoppers are responding to eco-conscious packaging in Finland, from supermarket manager Markku Hautala. And is plastic really the enemy? Paul Jenkins, founder of a leading packaging consultancy, shares the latest innovations in sustainable design, and why some materials aren't always what they seem.Rhea Singhal, CEO of India's first fully compostable packaging company, discusses the realities of creating truly sustainable alternatives—and whether they're enough. And the head of a German frozen food company, Felix Ahlers, explains why his company ditched all additives – packaging included – for the sake of the environment.

Donald Trump defends tariffs on US imports. This is despite Wall Street suffering its worst day since the early months of the Covid pandemic. The Dow Jones fell by nearly four percent. Pharmaceuticals have been excluded from the 20% tariffs on all EU exporters. Gareth Sheridan, the founder of Nutriband inc. from Dublin tells us more And why have Japanese convenience stores caught the attention of North America. The BBC's Ruth Alexander reports

Donald Trump defends tariffs on US imports. This is despite Wall Street suffering its worst day since the early months of the Covid pandemic. The Dow Jones fell by nearly four percent. Pharmaceuticals have been excluded from the 20% tariffs on all EU exporters. Gareth Sheridan, the founder of Nutriband inc. from Dublin tells us more And why have Japanese convenience stores caught the attention of North America. The BBC's Ruth Alexander reports

Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience. Rising food costs mean many are struggling to make a profit, one solution is to improve the fresh food and beverage offering which can have better margins. Ruth Alexander visits a convenience store in Morley in West Yorkshire in the UK, where owner Ajay Singh has introduced cocktails and street food alongside the traditional offering of bread and milk. Retail analyst Rob Wilson from L.E.K. Consulting explains why the US is looking to Japan for inspiration. Reporter Phoebe Amoroso reports from Tokyo, visiting some of the biggest chain convenience stores in the country and finding out what has made them so successful. And author Ann Y.K. Choi tells Ruth what it takes to run a convenience store, reflecting on her family's experiences running such businesses in Toronto after moving there from Korea in 1975. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Image: from left to right, Jazz Singh, Ajay Singh and Suki Singh who run Premier Morley convenience store in the UK. Credit: BBC)

What's the purpose of restaurant reviews? The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business. In this programme Ruth Alexander speaks to Giles Coren, restaurant critic for The Times newspaper in the UK, Opeyemi Famakin, online reviewer and influencer in Nigeria, and Ana Roš, chef and owner of the Hiša Franko restaurant in Slovenia which holds three Michelin stars. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter by Ruth Alexander. Produced by Beatrice Pickup and Bisi Adebayo. (Image: from left to right, Giles Coren, Opeyemi Famakin and Ana Roš. Credits: BBC, Opeyemi Famakin and Suzan Gabrijan)

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price?In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever.Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units.To get in touch with the show, please email: thefoodchain@bbc.co.ukProducer: Izzy Greenfield

People owe more money for gas and electricity bills than ever before. New calculations from the energy consultancy firm Baringa reveal the average typical energy debt is £1,500 - that's up £300 in a year. The total owed to energy companies is 3.8 billion pounds, which is almost double what it was two years ago.Energy prices are also forecast to rise by 5% from April, adding £85 a year to household bills meaning a household using a typical amount of gas and electricity would pay £1823 a year.In this Money Box Live, we're finding out how to manage energy debts and how to avoid getting into the red in the first place.Ruth Alexander is joined by Matthew Sheeran from the free debt advice provider, Money Wellness, and Eleanor Taylor from Baringa.Presenter: Ruth Alexander Producers: Sarah Rogers, Catherine Lund and Neil Morrow Editor: Jess Quayle(First broadcast 3pm on Wednesday 19th February 2025)

Why do brands have such power over us? Ruth Alexander talks to the designers influencing your decisions about what and where you eat. Renowned graphic designer Paula Scher shares her insights on what it takes to create a visual identity that stands the test of time, including her work on the US fast-food restaurant Shake Shack. And Arjen Klinkenberg, the creative mind behind Dutch company Tony's Chocolonely, tells us how he designed its distinctive chocolate bar wrapper in just 10 minutes. Together they discuss what makes a design classic a classic and reveal the secret to building a brand that endures (hint: don't tweak). To get in touch with the show, please email: thefoodchain@bbc.co.uk Producers: Izzy Greenfield and Sam Clack.

What motivates someone to dedicate years of their life to learning one skill?Ruth Alexander finds out what it takes to master a craft, the exacting standards one must meet, and why it's all worth it.Sushi chef Eddie Chow tells us how it took more than ten years to achieve the title of 'master sushi chef', and the pain of getting there.What does it take to become an illustrious master butcher in Germany? Claus Bobel explains the importance of tradition, and his daughter Yulia tells us why she's following in his footsteps.And 'Lady of the Ham' Cati Gomez describes the process of becoming a cartadora, and why ham carving is getting more and more popular around the world.

People have been eating out in restaurants and bars for hundreds of years, and some of those early establishments are still open today. This week Ruth Alexander meets the people running some of the world's oldest restaurants. When so many close within the first 12 months of opening, what's the secret to centuries-old success?Antonio Gonzales Gomez runs Botin, in the Spanish capital Madrid. The restaurant is judged as the oldest by the Guinness World Records, and he tells us how he and his family have kept it going for so long.Ruth heads to the east of England to Nottingham, where the battle to claim the title of 'world's oldest pub' is fierce. Buildings archaeologist Dr James Wright explains what evidence he's found to declare the winner.We hear how a 200-year-old tavern in Missouri, in the United States, has been battling to stay open, and the man who runs the "oldest sausage restaurant in the world" tells us why being located of an historic German town boosts business.

Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, US, who says that crunchy foods signal freshness and help our brains decide if a food is safe to eat. Paediatric dentist Ashley Lerman in New York, US says crunchy fruit and vegetables can act as a natural tooth cleaner. Anthropologist Professor Noreen von Cramon-Taubadel at the University at Buffalo in New York, US says that the texture of our diets can impact the shape of our faces. Her work has studied how jaw shape has changed as humans switched from hunter gatherer to farming diets. Ciarán Forde, Professor of Sensory Science and Eating Behaviour at Wageningen University in the Netherlands explains how crunchy and other hard textures could help us to eat more slowly and consume fewer calories. And could crunch make foods more palatable? Chef Dulsie Fadzai Mudekwa in Zimbabwe says the texture is key to convincing people to try edible insects. If you have a question for The Food Chain email thefoodchain@bbc.co.uk Produced by Beatrice Pickup. (Image: a woman biting a stick of celery. Credit: Getty Images/BBC)

Around 100 countries have official dietary guidelines, and more are on their way. But who is following them? Ruth Alexander asks how realistic healthy-eating advice is as she explores how official recommendations are developed, what they're trying to achieve, and the obstacles standing in our way. We hear from Fatima Hachem, Senior Nutrition Officer at the United Nation's Food and Agriculture Organisation, about how her team offers support to countries designing dietary guidelines.Chiza Kunwenda, senior lecturer in the Department of Food Science and Nutrition at the University of Zambia, tells us how he and a team of others drew up the latest dietary guidelines for Zambia and other countries in Africa.In Argentina, as well as advice, the government has issued black octagonal warning labels on foods high in salt sugar, saturated fats and calories. Are people taking notice? And can people around the world afford to eat according to guidelines? Dr Anna Herforth co-directed the Food prices for Nutrition project at Tufts University in the United States, tells us what she found. We also hear from shoppers at a community food outlet in the North West of England, about how cost is barrier to healthy eating.(Image: a plate of food showing suggested dietary guidelines. Credit: Getty Images/BBC)If you'd like to contact the programme, email thefoodchain@bbc.co.uk. Producers: Hannah Bewley and Izzy Greenfield.

Rice is the main staple for over half the world's population. The crop has problems though – it is vulnerable to climate change, whether that's drought or flooding. It's also a crop that contributes to climate change, as it uses more water than other grain crops and is frequently grown in flooded conditions. Rice production is also a big source of methane emissions. In this programme Ruth Alexander hears about the possible solutions to these problems. Dr Yvonne Pinto, Director General of the International Rice Research Institute in the Philippines talks about their work developing new varieties of rice, and new more sustainable farming techniques. One rice company trialling these techniques is Tilda in the UK. General Manager Jean-Philippe Laborde explains what difference it's made to water and fertiliser use as well as methane emissions. Given the problems with rice, should we just eat less of it? Jakob Klein, anthropologist at SOAS University of London explains the Chinese government's attempts to convince people to eat more potato as a staple food. And we talk about the cultural importance of rice with listeners in the Philippines and Bangladesh. If you'd like to contact the programme email thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a steaming bowl of rice with chopsticks above it holding a mouthful of white rice grains. Credit: Getty Images/BBC)

When there are so many recipes available for free online, why does anyone still buy cookbooks? In this programme we look into the business of selling cookbooks, what future the format may have and hear about the treasured tomes you turn to time and time again. Ruth Alexander visits Books for Cooks, a specialist cookbook shop in London, to chat to Eric Treuille who cooks lunch for his customers from a different cookbook each day. She speaks to cookbook writers Mogau Seshoene in South Africa, author of ‘The Lazy Makoti' books, and Joanne Molinaro in the US, author of ‘The Korean Vegan'. Doris Cooper tells Ruth what a publisher is looking for in a cookbook. She tells Ruth about her big hits and misses as editor-in-chief of Simon Element, a division of Simon and Schuster in New York. And listeners in Italy, Malta and the US tell us about their favourite cookbooks. If you would like to contact the programme email thefoodchain@bbc.co.uk. Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: Ruth Alexander with her grandmother's cookbook, which still holds her handwritten pastry recipe. Credit: BBC)

Prosecco flavoured crisps? Eggnog chicken? Sticky toffee pudding trifle? The innovation for novelty Christmas products seems endless, but is there the appetite? Ruth Alexander lifts the lid on an industry churning out festive food hits, and flops, in the race for Christmas tastebuds. She visits the Good Housekeeping Institute in London to take part in an opulent dessert testing event, deciding which puddings are the best on the shelves this year. Eric Numellin and Mike Vahabi from Hela Spice in Toronto, Canada, reveal the wacky inventions they have come up with for this year, and how inspiration can strike at any time. A former buyer for a large European supermarket chain talks about how to “win” Christmas with headline-grabbing products, and what happens when shoppers try things once and don't go back for more. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley (Image: Colourful Christmas treats and biscuits. Credit: Getty Images/BBC)

Which food do you associate with your favourite sport? Pie and chips at an English football match, biriyanis at the cricket in Pakistan or grilling meat in the parking lot outside an American football game – there are some tasty traditions which go hand-in-hand with sport across the world. Ruth Alexander hears how a traditional rice dish can bring two rival nations together over a game of cricket, and how a disappointing sausage roll before a football game led one man on a country-wide quest for better food for fans. Over a pile of warming chips on a frosty night in South Manchester, Ruth discovers how getting the food right off the pitch might help a team's fortune improve on the pitch. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley Additional reporting: Ben Derico(Image: a box of chips with gravy and curry sauce held beside a football pitch. Credit: BBC)

Crookie, anyone? Cronut, croffle? Ruth Alexander looks at the rise of the dessert café and the extraordinary creations it's spawned. She visits one such café in Manchester with roses adorning the walls, and chocolate adorning almost everything else. And speaks to a food blogger in Dubai and a café owner in USA about the latest trends and the businesses who have been serving puddings for decades. Find out what the latest fashions are in dessert, and how quickly a new invention can sweep the world. Going out for pudding has become the thing to do in many places and the more extravagant your order, the better. In fact, going out for pudding has never been so fashionable – or has it? Presenter: Ruth AlexanderProducers: Rumella Dasgupta and Hannah Bewley (Image: A selection of sweet desserts. Credit: BBC)

Dull? Boring? Plain? Vanilla is a byword for something which is ordinary or standard. In this programme Ruth Alexander finds the story of the popular spice is anything but normal. Originating in Mexico it's travelled the globe and taken over, and is now one of the most valuable commodities available. It's gone from being highly sought after and the height of luxury – even serving as an aphrodisiac for Mesoamericans and a European monarch - to ubiquitous and considered “regular”. Despite its reputation there is still a lot to appreciate about this complex flavour, and fans in one ice cream parlour are keen to make sure it isn't overlooked. Presenter: Ruth Alexander Producers: Nina Pullman and Hannah Bewley (Image: A vanilla bean and flower. Credit: Getty Images)

The Food Chain examines the business, science and cultural significance of food and what it takes to put food on your plate. But is it passing judgement on what people eat? Or simply advising them about what it is they are putting into their mouths? We are joined by its presenter Ruth Alexander and we hear listeners' feedback.Presenter: Rajan Datar Producer: Howard Shannon A Whistledown production for BBC World Service

Water scarcity is an increasing problem on every continent, according to the United Nations. Around half the world's population experiences severe water scarcity for at least part of the year, according to a report by the Intergovernmental Panel on Climate Change. Global warming and population growth is expected to make the situation worse, so what is it like to run a home or a business amid water shortages? Ruth Alexander hears from households and businesses in Karachi, Pakistan and Bogata, Colombia, and finds out lessons from Cape Town, South Africa which was said to be approaching ‘Day Zero' when the taps would run dry in 2018. Ruth explores whether desalination – harvesting drinking water from the sea - could ever offer a sustainable solution.If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukProduced by Rumella Dasgupta and Beatrice Pickup. (Image: people queuing for water in Cape Town, South Africa in 2018. Credit: Bloomberg/Getty Images/BBC)

Did you share a flat, house or kitchen as a student or professional? Is it the shared meals and conversation that stay with you, or the piles of dirty dishes and missing food? This week Ruth Alexander has a look around shared kitchens all over the world. We hear the good, bad and dirty – and give advice on how to build cooperation in your shared kitchen. Ruth hears from a former housemate what she was really like to share with, as well as a surprise revelation about her unappetising meal of choice.If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Hannah Bewley.(Image: five students sat on sofas in their shared living space eating a meal they have cooked together. Credit: BBC)

Ruth Alexander talks to Nagi Maehashi, founder of the hit food site, RecipeTin Eats. Back in 2014, Nagi gave up a high-flying job in corporate finance to start her blog. The gamble paid off and her blog now gets half a billion hits a year. She is also the author of two cookery books.Nagi tells Ruth what those early days were like, how she built the business, and what mistakes she made along the way.Plus - we hear about the crucial role of the blog's co-star Dozer, Nagi's much-loved Golden Retriever. (Picture: Nagi Maehashi with her dog Dozer, surrounded by print-outs of her recipes. Credit: Rob Palmer)Presenter: Ruth Alexander Producer: Lexy O'Connor

Do you know how much you should drink? Many global guidelines recommend approximately 2 litres a day for women and 2.5 litres a day for men, including food. But scientists say there is actually huge variation in how much each of us need as individuals. Ruth Alexander speaks to Professor John Speakman at the University of Aberdeen in Scotland, who explains why your age, sex, weight, and other environmental factors such as air temperature, humidity and altitude all make a difference. Dr Nidia Rodriguez-Sanchez, senior lecturer at the University of Stirling in Scotland, explains why our bodies need water and what happens if we drink too little, or too much. That happened to Johanna Perry in the UK, she tells Ruth what happened when she drank too much water whilst running the London Marathon in 2018. Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a woman holding a plastic bottle of water. Credit: Getty Images/ BBC)

Is it possible to taste a place? A listener wonders whether the French concept of ‘terroir' can apply to food and, if so, what the science behind it is. Ruth Alexander goes in search of the answer, exploring how growing conditions and practices can develop flavours unique to a location. She also hears about why the value you give to certain flavours might also be cultural. Ruth speaks to a honey expert who is mapping the flavours of the sweet syrup across the world, a barley geneticist working with a high-end whisky brand and visits a vertical farm in Liverpool, UK, to see if foods grown in a closed environment still taste just as good. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley (Image: A barley field under a setting sun. Credit: Getty Images)

Fancy starting a food truck? It can be a way to trial new food concepts and see if your business has potential before committing to a restaurant premises. In this programme Ruth Alexander finds out what its really like running a food truck or van. She meets customers queuing for over an hour for the SpudBros van in Preston, North West England, where brothers Harley and Jacob Nelson have drummed up business for their jacket potatoes on social media. Ruth speaks to Anna Brand who runs a vegan food van Vege Bang Bang in Auckland New Zealand, and sisters Natalie and Samantha Mwedekeli who started Mama Rocks, a food van selling gourmet burgers in Nairobi, Kenya in 2015. Today they have five premises and its time to sell the van that started it all. And Karan Malik talks about his food van SuperSuckers in Delhi, India. He saw the trend take off, but tells Ruth why he decided to get out of the business. If you'd like to contact the programme email thefoodchain@bbc.co.uk.Presented by Ruth Alexander. Produced by Beatrice Pickup. Research by Henry Liston. (Image: Brothers Jacob and Harley Nelson in their food van selling jacket potatoes in Preston North West England. Credit: BBC)

In this programme Ruth Alexander learns about ‘forever' foods, stocks, soups and sourdough starters that can be replenished again and again and used for weeks, months or even years. Ruth hears about a beef soup in Bangkok that has been maintained for fifty years, and she bakes a loaf of sourdough bread using a 69 year old starter that's been kept going by Hobbs House Bakery in the South West of England. Cookbook writer Fuchsia Dunlop in London, UK talks about the tradition of cooking with an ‘everlasting' broth in Chinese cuisine. Annie Ruewerda in New York in the US was charmed by the idea of a perpetual stew, she kept hers going for two months and it became an online hit – bringing hundreds of strangers to her local park to try the stew and add ingredients. Lee-Ann Jaykus, Distinguished Professor Emeritus and food microbiologist at North Carolina State University in the US explains the food safety rules you need to know if you want to try a perpetual dish at home. Martha Carlin, Distinguished Professor of History at the University of Wisconsin-Milwaukee in the US helps unravel the claimed historical origins of perpetual stew. And our thanks to World Service listeners David Shirley and Mark Wood for telling us about the oldest dishes they've eaten. Produced by Rumella Dasgupta and Beatrice Pickup Additional reporting by the BBC's Ryn Jirenuwat in Bangkok, Thailand. (Image: beef soup in a huge pot that has been added to over fifty years at a restaurant in Bangkok, Thailand. Credit: David Shirley/BBC)

Social media is awash with videos of people trying out new recipes at home and exploring the best hidden foodie gems in cities around the world. The stream of content seems endless – so how do the people making these videos keep up? Ruth Alexander speaks to three people in the UK, USA and Vietnam about having six meals before 10am, the relentless pressure to keep up with viral trends, and what they cook for themselves when the camera is off. Tod Inskip, Lylla Nha Vy and Jackie Gebel share the highs and lows of being a “content creator” and why they don't like the term influencer. Presenter: Ruth Alexander Producers: Hannah Bewley and Elisabeth Mahy If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Image: Lylla Nha Vy, Tod Inskip and Jackie Gebel. Credit: Composite BBC)

This is a bonus episode from The Global Story asking - Are ultra-processed foods impossible to avoid?Research into ultra-processed foods suggests they could be linked to health problems including cancers, heart disease, obesity and depression - but scientists are yet to agree on how they actually affect us. Often mass-produced, and containing multiple additives, UPFs have become the target of nutritionists and clean-living advocates alike. But, given how common they are, can we realistically avoid them? On this episode, Lucy Hockings speaks with BBC health reporter Philippa Roxby, and Ruth Alexander, presenter of The Food Chain podcast from the BBC World Service. Together, they unpack what we really know about UPFs. The Global Story brings you trusted insights from BBC journalists worldwide, one big story every weekday, making sense of the news with our experts around the world.Insights you can trust, from the BBC World Service. For more, go to bbcworldservice.com/globalstory or search for The Global Story wherever you got this podcast.We want your ideas, stories and experiences to help us understand and tell #TheGlobalStory. Email us at theglobalstory@bbc.comYou can also message us or leave a voice note via WhatsApp on +44 330 123 9480.Producers: Beth Timmins, Laurie Kalus, and Alice Aylett Roberts. Sound Engineers: Ben Andrews and Mike Regaard. Assistant Editor: Sergi Forcada Freixas. Senior News Editor: Richard Fenton-Smith.

If you're a light or moderate drinker, the World Health Organization wants you to know that no level of alcohol is safe for your health. But just how big is that risk and might it be one you're willing to take? And what happened to the idea that a glass of red wine might be good for you? In this programme Ruth Alexander finds out about the studies the guidance has been based on, and the statistical risk of dying from alcohol-related disease. Dr Tim Stockwell, Scientist at the Canadian Institute for Substance Use Research, is the author of a meta-analysis of 107 studies that look at the links between ill health and alcohol. Professor Sir David Spiegelhalter is Emeritus Professor of Statistics at the University of Cambridge in the UK, he explains how we can make sense of risk as individuals. And Anna Tait in the UK, Amelie Hauenstein in Germany, David Matayabas in the US and Bill Quinn in Australia talk about how much alcohol they drink, and what moderation looks like to them. Presented by Ruth Alexander. Produced by Beatrice Pickup. (image: four hands raising pints of beer in a ‘cheers' gesture. Credit: Getty Images/BBC)

Is it worth taking collagen? With cosmetic companies and A-listers claiming it can slow the effects of ageing, the market for collagen supplements is booming. How sure is the science though? Ruth Alexander speaks to experts about what we do and don't know about what these powders, gels and capsules are doing inside our bodies. She hears from a personal trainer and runner in her 50s about why she takes it daily, and speaks to the CEO of a company selling collagen products in this increasingly competitive market. New avenues of research are opening up as well, with sports scientists investigating whether an increase in collagen production can help athletes recover from injury more quickly. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley (Image: A serving of supplement powder. Credit: Getty Images)

Have you heard of ‘super sweet' sweetcorn? If you've purchased fresh, frozen or tinned sweetcorn in the last few decades there's a good chance its the super sweet variety. It's an example of how our fruit and vegetables have been bred over time to make them sweeter, or less bitter. Its partly about appealing to consumer tastes, but can have other advantages such as better storage and reducing food waste. In this programme Ruth Alexander finds out how and why the taste of our fresh produce is changing, and asks if we're gaining sweetness, what are we losing? Ruth visits Barfoots farm on the south coast of England, the biggest supplier of fresh sweetcorn in the UK, all of it super sweet varieties. Plant breeder Dr Michael Mazourek at Cornell University in the United States explains how selective breeding works, and what sort of characteristics have been prioritised by the food industry. Dr Sarah Frith, vet at Melbourne Zoo in Australia explains why they've stopped giving fruit to the animals. And Dr Gabriella Morini, chemist at the University of Gastronomic Sciences in Italy explains the latest research on bitter flavours, and why they might be good for us. If you'd like to contact the programme email thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: corn on the cob in the husk, with a background image of a field of sweetcorn plants. Credit: BBC)

Three million bananas; 600-800 baguettes a day; 47,000 plates...as the world's elite sportsmen and women arrive in Paris, a huge catering operation awaits them. Ruth Alexander finds out what it takes to keep the athletes happy and fuel a medal-winning performance. Team GB pole vaulter Holly Bradshaw talks about her relationship with food during her years as an athlete, and why she's looking forward to retirement after Paris 2024. Alicia Glass, senior dietician for Team USA, gives an insight in to how a peanut butter and jelly sandwich at the right time can make a big difference. Reporter Michael Kaloki in Nairobi drops in on Kenya's sprinters while they're having lunch to find out what's on their plates. And the head of catering for the London 2012 Games Jan Matthews offers advice for the team in Paris this year on how to keep athletes who need a lot of fuel happy. This programme includes conversations about losing and gaining weight, goal weights and difficult relationships with food that some listeners might find upsetting. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producers: Hannah Bewley, Elisabeth Mahy and Michael Kaloki (Image: Holly Bradshaw, Team GB pole vaulter, wins bronze at Tokyo 2020. Credit: Reuters)

Why do we cook? To create flavour, to aid digestion and to release nutrients from our food. Every time we fry, steam, boil, or bake a series of chemical reactions take place that are key to a dish's success. In this programme Ruth Alexander puts questions from the BBC World Service audience to Dr Stuart Farrimond in the UK, author of ‘The Science of Cooking'. Susannah and Aaron Rickard in Australia tell Ruth about the chemical reactions they discovered when researching their cookbook ‘Cooking with Alcohol'. And Krish Ashok in India, author of ‘Masala Lab: The Science of Indian Cooking', explains the science behind the culinary wisdom of your parents and grandparents. If you'd like to contact the programme email thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: two young girls wearing goggles and aprons conducting a science experiment. Credit: Getty Images/ BBC)

Taste, it turns out, is not a matter of opinion. Scientists have discovered that your perception of taste is informed by your genetics. When we eat or drink something, we may be having an entirely different experience to the person we're sharing a meal with, or the chef who has prepared it, or the critic who has recommended it. In this programme Ruth Alexander explores her likes and dislikes and how they might be informed by biology. Ruth meets Laura Kent of the Yorkshire Wine School in the UK who helps her learn about her sensitivity to acidic and bitter flavours. Ruth speaks to Anne Fadiman, writer and Professor of creative writing at Yale University in the US, who dislikes wine, despite her wine critic father loving it. Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, US, explains the science. Tim Hanni, Master of Wine, and author of ‘Why You Like The Wine You Like' argues that the wine industry is not paying enough attention to individual tastes. Where does this new science leave wine competitions? David Kermode, judge at the IWSC, International Wine and Spirits Competition, makes the case for the experts.If you'd like to contact the programme, please contact thefoodchain@bbc.co.uk.Presented by Ruth Alexander. Produced by Beatrice Pickup.(Image: three people tasting wine. Credit: Getty Images/BBC)

More of us are living in cities and urban farming is on the rise. Can you be sure the city soil you're growing in is clean enough? Industry and traffic can contaminate land, but there are ways to deal with the problem. Ruth Alexander finds out how to test soil, how to clean it, and which fruit and vegetables are the safest to grow on former industrial and commercial sites. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk(Picture: A garden trowel with some soil on it)Producer: Hannah Bewley

What's it like spending 24 hours a day together? Ruth Alexander speaks to couples who run restaurants. She hears how they met, what they argue about and why being a couple might be good for business. Ruth visits Andrea Follador and Jazz Navin at ‘The Perfect Match' restaurant in Sale, in the North West of England. Jazz is the chef and Andrea is the sommelier, the two met working at Gordan Ramsay's ‘The Savoy Grill' in London. Ruth speaks to Frederico Araya and Fernanda Guerrero, chefs who have lived and worked together in their native Chile, China, and now Singapore where they run fine dining ‘Araya' restaurant. Rita Sodi and wife Jody Williams ran a restaurant each, and then decided to open one together, 'Via Carota' in New York, United States. Today they run five bars and restaurants together in the city. If you would like to get in touch with the show please email thefoodchain@bbc.co.uk. Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: Andrea Follador and Jazz Navin who run ‘The Perfect Match' restaurant together in North West England. Credit: BBC)

In a world where ingredients cost more due to war and inflation how is easy is it to make and sell our daily bread? Ruth Alexander speaks to three bakers about how they started in the industry, the highs and lows and economic pressures in their part of the world. Alex Oke is the owner of XO Boutique Bakery in Lagos, Nigeria, Tracey Muzzolini is the owner of Christies Mayfair Bakery in Saskatoon, Canada and Samer Chamoun is the owner of The Lebanese Bakery, a chain of 12 branches including Beirut, Cairo and London. Presented by Ruth Alexander. Produced by Rumella Dasgupta.(Image: Alex Oke holding a loaf of Nigerian agege bread and Tracey Muzzolini holding a loaf of sourdough bread. Credit: Donna Martins/Chelsea Walton/BBC)

Ruth Alexander speaks to patients about their experiences of weight-loss drugs. The new class of drugs impact appetite, making you feel full sooner, and slowing the rate at which your stomach empties. Known as GLP-1 medications, studies suggest that patients can lose 10% or even up to 25% of their body weight depending on which drug they use. For many who have struggled with obesity and obesity related disease the drugs have the potential to transform their health. However some patients have struggled with the side effects of the drugs and the manufacturers' own studies indicate that if people stopping taking them, much of the weight lost is regained, making them drugs for life for some. Ruth Alexander speaks to Professor of Cardiometabolic Medicine, Naveed Sattar, at Glasgow University who is Chair of the UK government's obesity mission. He explains how these drugs work and the potentials costs and savings for the National Health Service, or NHS. Adrienne Bitar, historian at Cornell University in New York, is the author of ‘Diet and the Disease of Civilization', a study of diet books of the 20th century. She explains the ideas diet culture is built on. And Ruth asks Gary Foster, Chief Scientific Officer at WeightWatchers, what these weight-loss drugs will mean for the multi-billion-dollar diet industry. Presented by Ruth Alexander. Produced by Beatrice Pickup. Image: Michelle Herum in Denmark who currently uses a weight loss drug. Credit: Hanne Juul/BBC)

Ruth Alexander explores the origins and evolution of the humble grab-and-go food the burrito, which started life in northern Mexico, before crossing over into the US and becoming a hit around the world. Versions of the spicy wrap can be enjoyed in restaurants, street food shacks and supermarket home meal kits all over the world. We explore the burrito's contested origins, find out why some Mexican food purists dislike the popular menu item and ask what the future holds for it, and the cuisine more broadly. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Picture: a burrito in a restaurant in Juarez, Mexico. Credit: Vianey Alderete Contreras/BBC)Presented by Ruth Alexander. Produced by Sam Clack. Additional reporting by Vianey Alderete Contreras in Juarez, Mexico and El Paso, United States.

Why eat with your hands? Many food cultures around the world eat using hands, and most of us use our hands some of the time. Do we really need cutlery or chopsticks to eat a salad, peas or rice? And if you were to tackle soup or stew with your hands, how would you go about it? Michael Kaloki reports from Nairobi, Kenya, where the staple dish ugali, made from maize flour, is traditionally eaten by hand. Michael has observed that people increasingly use cutlery to eat the dish, and he speaks to restaurateurs and customers about why that might be, and what might be lost. Ruth Alexander learns about the etiquette of eating by hand with food writer and consultant Karen Anand in India. And Ruth explores whether food might be more enjoyable, and even taste better, when eaten by hand. Psychologist Professor Charles Spence from Oxford University, and chef Jozef Youssef of Kitchen Theory in the UK share their research. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. Reporting by Michael Kaloki in Nairobi, Kenya. (Image: a man's hands, pulling apart a sweet cake wrapped in dough, with sauce on his hands. Credit: Getty Images/ BBC)

Do you know how much salt you should be eating? And if I tell you it's less than 5 grams a day, do you know how much that is? Ruth Alexander explores the wonder of salt and why chefs think their job would be pointless without it and why the impact it's having on the food might surprise you. Professor Paul Breslin tells us about the “magical” chemical reaction happening on your tongue when you eat salt, and why your brain responds to that. We hear about what eating too much salt can do to you from an expert in Australia, as well as a mother in Kazakhstan who cut out salt almost completely – in a country which has one of the highest consumptions in the world. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth AlexanderProduced by Hannah Bewley (Image: A chef sprinkles salt on a pan of food. Credit: BBC)

It's estimated that 90% of traded goods travel over the oceans. But for the seafarers who make that happen, it's not always an easy process. Thousands of incidents of corruption within the industry have been reported to the Maritime Anti-Corruption Network, who in this episode, tell Ruth Alexander what they're doing to help the problem. Seafarers can often be put in an impossible position, and one former captain tells us how he was arrested at gunpoint after refusing to hand over a carton of cigarettes to officials.(Picture: A bird's eye view of a container ship at sea. Credit: Getty Images)Presenter: Ruth Alexander Producer: Izzy Greenfield

Over two million people work in the international shipping trade, and they are often at sea for months at a time. That's a lot of meals being made by the cook on board, and their work is crucial for keeping the crew happy. Ruth Alexander hears from seafarers about why that makes “cookie” the most important person on board a ship and why, in some cases, crew members are going hungry. A former captain of merchant vessels tells us how food is used for so-called “facilitation payments” to corrupt officials, and why crews can sometimes be powerless to stop port officials filling up suitcases with food from the ship's stores. We also hear about international efforts to try to tackle corruption in ports and increase welfare standards for seafarers. If you would like to share your own experience, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producers: Izzy Greenfield and Hannah Bewley (Image: A container ship at sea. Credit: Getty Images)