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Can you taste a place?

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Manage episode 443273814 series 1301468
Innhold levert av BBC and BBC World Service. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av BBC and BBC World Service eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

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)

  continue reading

469 episoder

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Can you taste a place?

The Food Chain

2,082 subscribers

published

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Manage episode 443273814 series 1301468
Innhold levert av BBC and BBC World Service. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av BBC and BBC World Service eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

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)

  continue reading

469 episoder

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