The Food Chain

Have you ever wondered how many litres of water it takes to make one egg, or what links a 19th-Century electrician to modern pet food? Whose job was it to eat a corpse cake, what really happens when you burn your toast, and what are the world’s most powerful chili peppers? For the answers to these and many more questions, join us for the ultimate test of culinary trivia in The Food Chain’s inaugural quiz. Get your pens ready and play along with our studio panel: BBC technology correspondent Rory Cellan-Jones; BBC Radio 4 correspondent Matthew Price; Jozef Youssef, chef and founder of Kitchen Theory in London; and BBC World Service presenter Jackie Leonard. (Photo: Flour plus egg equals spaghetti. Credit: Ryan Michael Rodrigo/EyeEm/Getty Images)

What can our music tell us about our culinary and cultural heritage?We explore the ways songs about planting, growing, milking and cooking reflect our lives and our livelihoods. The BBC's Kent DePinto takes us through a sampler of music from around the world, all performed with one thing in mind - food. We'll interpret the rhythm of milking songs in northwest Scotland, visit the hey-day of Yiddish theatre in Manhattan's Lower East Side, dip our toe into an age-old culinary beef in Ghana, and hear how a samba about fish eggs pinpoints social inequality in Brazil.Plus, we get a lesson in playing the leek from an orchestra that only plays vegetables.(Image: A music sheet made of edible salad leaves. Credit: ShaunL/ Getty Images )

Lost in a barren and unforgiving part of Turkey, and forced to hide for days in a cave to get away from torrential rain and floods, a group of students turn to berries, grass and insects for sustenance. We speak to two of the students: Merije de Groot and David Mackie. Plus, what happens when you’re surrounded by people, but still have nothing to eat? We hear from Amin Sheikh – who survived alone on the streets of Mumbai for three years from the age of five. In the third of our Survival Stories programmes, the BBC's Emily Thomas is joined by Max Krasnow, an evolutionary psychologist from Harvard University, who explains how your tastebuds could save your life, and Dr Chris Fenn, a nutritionist and survival expert.(Image: David Mackie, after being rescued in Turkey in January 2015. Credit: Anadolu Agency/ Getty Images)

Why do people struggle to feed themselves in wealthy societies? Food banks - depositories of donated and excess food where the neediest can collect ingredients for basic meals - have been running in America since the 1960s. But they are only meant to be for emergencies. Why then, does it seem that in some developed economies, they have become the last defence for those unable to feed themselves? The BBC’s Manuela Saragosa visits the Oasis Waterloo Foodbank in London to hear the stories of people who depend on donated food during times of hardship. We look at the different perspectives around food aid and charity – is it right to treat food banks as a political issue? And, we explore how hunger and food waste - another perennial food problem - might make interesting bedfellows.(Photo: A woman browses canned foods at a food bank in San Francisco. Credit: Justin Sullivan/Getty Images)

Who does the cooking in your house? In many cultures the responsibility for preparing meals at home traditionally falls to women. But as more women join the global workforce, traditional household responsibilities are changing. What impact is that having have on our internal family dynamics? As part of the BBC's 100 Women season, we hear about the social and economic costs of putting a meal on the family table, when the most expensive ingredient is time. Four women from different continents explain the challenges they face trying to balance family life, work, and food. A working mother in Mumbai tells us why she won't give up her kitchen, and a stay at home mum in New York explains why her working husband does most of the cooking. Plus, we hear that in parts of rural Kenya women who cannot cook are far from marriage material.(Picture: A woman prepares vegetables in a village in Bangladesh. Credit: Jewel Samad, Getty Images)

Twentieth century British playwright and novelist Somerset Maugham said that to eat well in Britain, you should eat breakfast thrice daily. And, nothing speaks to British culinary tradition more than the Full English breakfast - bacon, sausages, egg, beans, black pudding and mushrooms all on one plate. But how much of the ‘full English’ today is actually English? And, in a post-Brexit United Kingdom, how will the industries that cater to British breakfasters fare?The BBC’s Manuela Saragosa works her way through each food on the full English breakfast plate and explores how they could be impacted following the UK’s decision to leave the European Union. Ian Dunt, author of Brexit: What the Hell Happens Now?, explains why many believe food prices are set to eventually rise. The UK imports two thirds of its supply from neighbouring Ireland, but as the BBC’s Diarmaid Fleming finds out, some Irish mushroom farmers have already gone out of business. Claire Macleod of Charles Macleod Butchers tells us why Brexit has cast uncertainty on the future of her black puddings. And, we speak to the staff and diners of Brunchies Café in Sutton, south of London – are they concerned about adding a sprinkling of Brexit to their breakfast and if costs rise, is it a price worth paying?(Photo: A traditional English breakfast plate, with Union Jack flag. Credit: Thinkstock)

From the golden crust on a perfectly-baked loaf, to a crispy, crunchy potato chip - do you ever wonder why food that's been browned or charred, can smell, taste and look so good? It's one of cooking's most important flavour secrets. But it's now at the centre of a battle between health campaigners and the European food industry. The BBC’s Mike Johnson follows the story of browned and burnt food from an unexpected discovery in Paris 100 years ago to a state-of-the-art food testing laboratory in the UK, picking up some tips at a London cookery school along the way.(Picture: Unhappy burnt toast Credit: Thinkstock)

What happens to a food when people stop eating it? Most of the food we eat today comes from a handful of crops, but before we became a globalised society, our diet reflected a variety of plants, proteins and foods that were cultivated as local specialties. Now, as our diets become less diverse, these foods face a critical point in their existence. In this programme the BBC's Dan Saladino explores several stories of foods that are dying out and talks to the farmers and producers who are working to save them. (Photo: Mexican Blue Corn Credit: Omar Torres/AFP/Getty Images)

Can you tell a Democrat by their salad? A Republican by their hamburger? An Independent by their coffee? With the outcome of the US presidential election just days away, The Food Chain looks at the surprising role food has played in a campaign like no other. We visit Arizona, a swing state in this year’s election, to see whether Americans think your food preference can be determined by your political preference. Regina Ragone of Family Circle magazine tells the BBC’s Kent DePinto how a comment by Hilary Clinton started a nation-wide baking contest that has been running since 1992. Plus, Lizzie O’Leary from Marketplace follows the money to understand how the political wishes of big food companies is expressed in political donations. We look at how taco trucks have become one the 2016 election's most polarizing issues. And we hear about the forgotten tradition of the American election cake.Photo: A blueberry pie in the design of an American flag. Photo Credit: Thinkstock

Food is a fundamental part of life’s biggest celebrations, from birthdays and weddings to religious feasts. It’s also a key part of death. This week, we hear how saying farewell to the departed has inspired centuries of food tradition, from corpse cakes and sin-eating in medieval Europe, to the pan de muertos and sugar skulls of Mexico's Day of the Dead.We visit a Death Cafe in London to find out how food and drink help end the taboos around discussing grief and loss, and we go graveside feasting in Estonia, where family meals include the departed. Plus, how funeral food extravagance is driving families into enormous debt in Ghana.(Picture: Chocolate skulls prepared for Mexico's Day of The Dead celebrations)