Main content

Sheila Dillon explores taste: its physiology, how it declines with age and the effect on taste of chemotherapy. Plus the tastes that, through history, have blown our minds.

Taste - what exactly is it, how do we taste and how does it develop? Since it declines with age, what is being done to improve meals for the elderly? If, on the other hand, you are a 'super taster' does that make you the dinner guest from Hell? If you've experienced chemotherapy, what effect has that had on your taste buds, and what is happening at the Royal Marsden Hospital in London to improve meals for cancer patients?

What are the tastes that have assailed our senses through the ages? Was the arrival of spices one of the most significant events in culinary history? Sheila Dillon explores these issues and is joined in the studio by Prof Paul Freedman, editor of 'Food: a History of Taste' and author of 'Out of the East' - and by chef Gerard Baker who experiments with a blend of fresh spices.

Available now

25 minutes

Last on

Mon 24 May 2010 16:00
大象传媒 Radio 4

More episodes

Previous

Soft Drinks

Next

Food Critics

See all episodes from The Food Programme

Broadcasts

  • Sun 23 May 2010 12:32
    大象传媒 Radio 4
  • Mon 24 May 2010 16:00
    大象传媒 Radio 4

Download this programme

Subscribe to this programme or download individual episodes.

Can comfort foods really make you feel better?

Yes they can, says Sheila Dillon.

Podcast