Bbc4 food program

Eight things you didn't know about tea How much do you know about the history of where your tea comes from? Zest for life: Nine citrus secrets Read our collection of facts about citrus fruits.

Follow the Food Programme on Twitter Join the debate on all things food. Eight Mighty Mac 'n' Cheese Facts Stories of a dish that has survived centuries and crossed continents. Chinese Food Quiz Chopsticks at the ready Fangs to Meringues: Five facts about blood in food Chef Tim Hayward has been on a mission to put the red stuff back on the dining table.

How to liven up your lunchtime Break out of the lunchtime automatic pilot and eat something that tastes good! The Kitchen Cabinet Jay Rayner presents a panel show from interesting food locations around the country. Can comfort foods really make you feel better?

Yes they can, says Sheila Dillon. How George Harrison brought a food crisis into the public consciousness Professor Tim Lang on how the Concert for Bangladesh changed what we know about hunger. Could insects feed Kakuma Refugee Camp? Which Bob Marley song has a verse about cooking porridge? See all clips. Shetland - A Food Homecoming. Lancashire: My Food Roots - In pictures. Squash Glorious Squash. See all galleries. Leyla Kazim finds out how new varieties of fruit and veg make it from lab to plate.

Sheila Dillon and guests discuss why hospitality businesses just can't get the staff. Dan Saladino meets investors using trillions of dollars to shape the global food system. Jaega Wise talks to the writer about his lifelong passion for wine and its future.

Sheila Dillon meets broadcaster and businesswoman Prue Leith to discuss her career in food. Jaega Wise learns about the origin and evolution of vodka. Jaega Wise finds out how a tonic wine with a troubled past became middle class. Leyla Kazim finds out how food PR is evolving to get us talking and eating. Is the poultry industry fit for purpose? As our consumption of chicken increases and UK poultry production intensifies, Dan Saladino looks at the modern poultry industry.

English and Welsh wines appear to be on the up and up. Sheila Dillon goes to the vineyards to investigate. The salad: Simple food in an increasingly complex world. Dan Saladino reports. Food in Opera. The story of food told through years of music history. Gluttonous composers, cuisine centred plotlines and singers needing nourishment. With Sheila Dillon. Stefan Gates talks to teachers, kids and cooks about food and the curriculum, ahead of the changes that come into force from September.

Stefan asks how well prepared schools and teachers are, what students think of it all and whether the changes will finally spark a real change in the attitudes to food that will grow for generations.

Sheila Dillon asks whether sweeteners could be the way for us to cut down sugar but to keep enjoying sweet treats. Richard Johnson is in South Carolina to meet Charleston chef, Sean Brock, who is on a mission to revive ingredients and flavours not experienced for hundreds of years.

It's a story that involves an intricate "food tattoo", one of America's biggest private seed collections, a hog roast and "pick picking" and bowls of delicious peas, beans, rice, grits and fried chicken.