C4.Food.Unwrapped.Series.3.(2014).txt
C4.Food.Unwrapped.Series.3.(2014)
Information
Food Unwrapped: Series 3
Jimmy Doherty, Kate Quilton and Matt Tebbut present the food and science series that travels the world to lift the lid on what's really in the food we eat
Part 1:
Jimmy learns that there's more to traditionally-matured cheese than he imagined thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds. Matt talks to some researchers to learn why re-heating rice can make you ill. Kate is in Malaysia to learn how vanilla is grown and how vanilla extract is then made. Matt meets a team of researchers to examine why re-heating rice can make you ill, and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat.
Part 2:
Jimmy travels to Iceland to find out why they supply most of the cod in our supermarkets, instead of our own British cod. Kate takes a look at why, unlike other popular fruits, British supermarkets seem to only stock one variety of bananas. Matt learns more about the methods used to make popcorn. Plus, Matt examines the methods used to make popcorn and discovers why eating bucketloads of popcorn might not satisfy your appetite, encouraging you to eat more than you should.
Part 3:
Kate is in France to learn if a glass of red wine a day keeps the doctor away. Venison is traditionally the meat of kings. This lean, healthy meat has become hugely popular over the last decade. Jimmy investigates why we seem to be importing some of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Matt finds out more about skimmed milk and learns how dairy farmers get exactly the right amount of fat in every pint of milk.
Part 4:
Jimmy attempts to find out whether manuka honey has any medicinal properties. Kate finds out how some varieties of caviar are sold with a low price tag. Matt pays a visit to a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.
Part 5:
Jimmy takes a look at supermarket fish to find out how fresh the stock really is. Kate learns how asparagus can be grown all year round in one of the driest places on earth. Matt makes his way to a secret location to track down the only wasabi plants grown in the United Kingdom.
Part 6:
The presenters take a look back at some of their favourite food discoveries from the series.
Part 7: Easter Special
Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce. Chocoholic Kate heads on a pilgrimage to a cocoa farm in Ghana to find out if there's any scientific truth behind the widespread belief that chemicals in dark chocolate have health benefits. Jimmy investigates why rabbit is stocked in supermarkets on the continent, but not in the UK. Does our association with pet bunnies dampen demand from British shoppers? He gets rare access to a rabbit farm in Spain to learn more about the industry. Matt goes on a real-life egg hunt to find out more about double yolks. But with 1.5 million hens eggs laid every day at just one UK farm, he may need to use some special techniques to find the rare 'double-yolkers'. Jimmy also heads to Hampshire and discovers that the tender spring lamb served at Easter may be older than you think.
Further Information
www.channel4.com
Related Documentaries
Future of Food
Food Factory
The Truth about Food
The Future of Food
Food: Whats Really In Your Trolley?
Technical Specs
Video Codec: x264 CABAC High@L4.1
Video Bitrate: 3187 Kbps
Video Aspect Ratio: 1.778 (16:9)
Video Resolution: 1280 x 720
Audio Codec: AAC LC
Audio English
Audio Bitrate: 160 Kbps ABR 48KHz
Audio Channels: Stereo 2
Framerate: 25 FPS
Number of Parts: 7
Container Mp4
Source: HDTV
Encoded by: Harry65
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