Episodes
| Series | Episode | Title | First Broadcast | Repeated | Comments |
|---|---|---|---|---|---|
| 20050102 | Writer Ben Rogers tells the stories of five cookbooks that shaped whole cultures and are still influential today. 1/5. Lushi Chunqiu The first in the series looks at Lushi Chinqiu, an ancient Chinese book of history that contains some of the founding principles of all Chinese cookery. Ben talks to food historians and chefs. | ||||
| 20050109 | Writer Ben Rogers tells the stories of five cookbooks that shaped whole cultures and are still influential today. 2/5. De Honesta Voluptate Ben investigates an Italian cookbook that moved cooking out of the medieval era and into the modern world of the Renaissance. | ||||
| 20050116 | Writer Ben Rogers tells the stories of five cookbooks that shaped whole cultures and are still influential today. 3/5. Le Cuisinier Francois Ben examines a French cookbook that has been described as the first to get French haute cuisine down on paper and the book that turned French cooking into something special. | ||||
| 20050123 | Writer Ben Rogers tells the stories of five cookbooks that shaped whole cultures and are still influential today. 4/5. The Art of Cookery Made Plain and Simple Ben considers a seminal British cookbook, one of the first to aim at the woman of the household and to put British food on the map. Readings by Jean Trend. | ||||
| 20050130 | The writer Ben Rogers concludes his exploration of food history to discover cookbooks that have shaped whole cultures and are still influential today. 5/5 The Chez Panisse Cookbook Alice Waters' classic 1980s cookbook launched California Cuisine, and made people look around the world for culinary inspiration. Readi by Jean Trend. Then News | ||||
| 01 | 01 | Lushi Chunqiu | 20040209 | 20050102 | Writer Ben Rogers tells the stories of five cookbooks that shaped whole cultures and are still influential today. Readings by Jean Trend.The first in the series looks at Lushi Chinqiu, an ancient Chinese book of history that contains some of the founding principles of all Chinese cookery. Ben talks to food historians and chefs. |
| 01 | 02 | De Honesta Voluptate | 20040210 | 20050109 | Ben investigates an Italian cookbook that moved cooking out of the medieval era and into the modern world of the Renaissance. |
| 01 | 03 | Le Cuisinier Francois | 20040211 | 20050116 | Ben examines a French cookbook that has been described as the first to get French Haute Cuisine down on paper, the book which turned French cooking into something special. Readings by Jean Trend |
| 01 | 04 | The Art Of Cookery Made Plain And Simple | 20040212 | 20050123 | Ben considers a seminal BRITISH cookbook, one of the first to aim at the woman of the household and to put BRITISH food on the map. |
| 01 | 05 LAST | The Chez Panisse Cookbook | 20040213 | 20050130 | Alice Waters' classic 1980s cookbook launched California Cuisine and made people look around the world for culinary inspiration. Readings by Jean Trend |