http://www.open2.net/everwonderedfood/index.html en-us © 2006 Open University Paul Merrett and David Shuker To accompany the BBC ONE series Ever Wondered About... Food?, Paul Merrett (Michelin starred chef) and David Shuker (Professor of Chemistry at the Open University) talk about food and the expose the science behind cooking. To accompany the BBC ONE series Ever Wondered About... Food?, Paul Merrett (Michelin starred chef) and David Shuker (Professor of Chemistry at the Open University) talk about food and expose the science behind cooking. Paul Merrett, Paul Meret, Paul Merret, Paul Merett, David Shuker, David Schuker, Ever Wondered Food, Ever Wondered About Food, food No James Heywood james.heywood@bbc.co.uk Paul Merrett and David Shuker Paul and David discuss why rice is such an important dietary staple worldwide and the issue of genetic modification. Find out more about rice, and discover some delicious recipes, at www.open2.net/everwonderedfood. http://www.open2.net/everwonderedaboutfood/podcast6 Wed, 25 Aug 2006 19:06:00 GMT 19:10 rice, riec, rcie, agriculture, genetically modified, GM, genetic modification, vitamin A, golden rice Paul Merrett and David Shuker Why eat fish? Is fishing harming the environment? Find out more about fish, and discover some delicious recipes, at www.open2.net/everwonderedfood. http://www.open2.net/everwonderedaboutfood/podcast5 Fri, 06 Oct 2006 9:00:00 GMT 19:29 fish, fishing, fish farm, fihs, overfishing, toxins, toxin, diet, omega-3, supplements, supplement, vitamin, vitamins, cod liver oil, oily fish, sea bass, rock salt, sea salt, excess salt, salt, fluid balance, heart disease, fatty acids, fatty acid Paul Merrett and David Shuker What’s the secret behind the magic of sweet and sour? How does sugar bend the laws of physics and what is it that draws us to the sweet stuff? Find out more about sugar, and discover some delicious recipes, at www.open2.net/everwonderedfood. http://www.open2.net/everwonderedaboutfood/podcast4 Wed, 25 Aug 2006 19:03:00 GMT 16:41 sgar, sguar, sugr, sugar, sugars, fructose, glucose, sweet, sweet and sour, taste, tastes, flavour, boiling, freezing, boiling point, preserve, preservative, preserving Paul Merrett and David Shuker Paul and David discuss the science behind taste and smell and why nut allergies are such a problem. Find out more about nuts, and discover some delicious recipes, at www.open2.net/everwonderedfood. http://www.open2.net/everwonderedaboutfood/podcast3 Wed, 20 Sep 2006 10:30:00 GMT 11:40 food, flavour, flavours, taste, tastes, science, smell, smells, smelly, nuts, nut, nust, almonds, almond, benzaldehyde, flavour, nut allergy, nut allergies, anaphylactic response, anaphylactic, peanut allergy Paul Merrett and David Shuker Paul and David explain the importance of cooking meat properly, and getting the right type of fats in your diet. Find out more about sausages, and discover some delicious recipes, at www.open2.net/everwonderedfood. http://www.open2.net/everwonderedaboutfood/podcast2 Wed, 13 Sep 2006 15:15:00 GMT 13:31 sausages, sausage, meat, cooking meat, Mayard reaction, polyunsaturated fat, saturated fat, fats, fat, fast, fatty Paul Merrett and David Shuker Paul and David discuss different raising agents used in baking and the chemistry behind them. Find out more about berries, and discover some delicious recipes, at www.open2.net/everwonderedfood. http://www.open2.net/everwonderedaboutfood/podcast1 Wed, 25 Aug 2006 19:00:00 GMT 15:18 berries, berry, berries, beries, baking, bake, food science, self-raising flour, baking powder, bicarbonate of soda, yeast, raising, cooking, blackberry, blackberries, blueberry, blueberries