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Take one chef and one scientist, throw in a selection of favourite dishes and combine the delights of cooking with the technology, social history and science behind each recipe.
Each week, presenters chef Alan Coxon and scientist Kathy Sykes look at different dishes and ingredients including: bread, fish ‘n’ chips, bangers and mash, chicken tikka masala, chocolate, cakes, roast beef, pasta, pies and ice-cream.
Each program reveals where a dish came from, how it has progressed to the one we recognise today and, most importantly, the social impact it has had.
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For more information and recipes from this series, click here.