Take some time for yourself with soothing classical music from the mindful mix, the Science of

Happiness Podcast.

For the last 20 years I've dedicated my career to exploring the science of living a happier more meaningful life and I want

to share that science with you.

And just one thing, deep calm with Michael Mosley.

I want to help you tap in to your hidden relaxation response system and open the door to that

calmer place within. Listen on BBC Sounds.

With you at a moment just finishing my bowl of dairy and casine free gluten and

wheat-free non-GMO low sodium musly. There's a there's a scene in the Alex Cox film repo Manin which a character played by Emilio Esteves goes to the fridge in his parents' home,

extracts a can which is simply labelled food and promptly tucks in.

It rather reminded me of the food in my childhood home, you know, stuff to eat rather than save her stomach, filling maybe, but, well, rarely mouth-watering. My mother's brave attempt to introduce some novelty, some distinctiveness, some

authenticity by doing her own baking, always founded on my father's preference for shop cake, so much so

that mother resorted to wrapping a cake shop band around her own productions

in a vain attempt to fool him.

How different to dinner, today, with a couple, well I'll call them the greenings.

Everything on their table seems to have a narrative.

The asparagus is a special delivery from an organic veg box, the lamb was hand-reared

in the Welsh hills, and the cheese is from a very small family

farm in the Mendeps. There's no stuff at all. Everything has a proper name, a real address,

a known heritage. Everything is, oh, and how the greenings love the word, authentic. But what exactly is meant

by that term? How has it become so attached to the food we eat and the nature of its production?

Well, there are questions from my first guest today. He's Harry West, who's professor of anthropology at the University of Exeter,

...