28 min listen
ratings:
Length:
29 minutes
Released:
Apr 22, 2018
Format:
Podcast episode
Description
Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. At the same time, there are new salt making businesses popping up all over the UK, celebrating salts with - they claim - unique characteristics due to their location and methods of production; they are salts of a place. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt - in our kitchens and on our plates.
Featuring chef and writer of 'Salt, Fat, Acid, Heat' Samin Nosrat, lexicographer and etymologist (and Dictionary Corner resident) Susie Dent, Senior Health Correspondent for online news site vox.com Julia Belluz, salt makers Alison and David Lea-Wilson, and the chef and author of 'Salt is Essential': Shaun Hill.
Presenter: Sheila Dillon
Producer: Rich Ward.
The reading of 'Sugar and Salt' in the podcast and Monday's broadcast is by Vicky Coathup.
Featuring chef and writer of 'Salt, Fat, Acid, Heat' Samin Nosrat, lexicographer and etymologist (and Dictionary Corner resident) Susie Dent, Senior Health Correspondent for online news site vox.com Julia Belluz, salt makers Alison and David Lea-Wilson, and the chef and author of 'Salt is Essential': Shaun Hill.
Presenter: Sheila Dillon
Producer: Rich Ward.
The reading of 'Sugar and Salt' in the podcast and Monday's broadcast is by Vicky Coathup.
Released:
Apr 22, 2018
Format:
Podcast episode
Titles in the series (100)
The Sandwich: Sheila Dillon hears from the people attempting to revolutionise the sandwich. by The Food Programme