Summary
Blood in food is about as divisive as it comes. But Tim Hayward loves it. A rare steak, a carefully crisped slice of black pudding, a blood meringue...?
In this programme Tim meets butchers, cooks and chefs determined to put blood back on the dining table. From the Fruit Pig Co. Cambridgeshire butchers taking black pudding to its traditional routes; Otto Tepassé an Austrian born restaurateur preserving and performing the theatrical French canard à la presse with a sumptuous sauce thickened with blood; to award winning writer Jennifer McLagan baking blood sweets - chocolate brownies, blood ice cream, and even blood cocktails.
If the thought of a truly Bloody Mary makes you weak at the knees, don't adjust your set. As Tim explores the world of blood in food and drink, he also uncovers the deep relationship we have with blood - cultural, physiological, religious as well as culinary. Featuring Professor Emeritus of Cultural History Sir Christopher Frayling, and American author and academic John Edgar Browning.
Presented by Tim Hayward. Produced in Bristol by Clare Salisbury.
Transcript
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| 0:35.0 | Hello, you've downloaded a podcast of BBC Radio 4's The Food Program. |
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| 0:46.4 | pleasure. We hope you enjoy it. |
| 0:48.7 | Before we get into this, a warning for those listeners with a sensitive disposition. |
| 0:54.6 | This program contains blood. |
| 0:56.7 | So much blood that during the recording of this program a BBC radio engineer had to lead |
| 1:00.8 | the studio. |
| 1:01.8 | A second ago we were talking about bleeding and and Sue a highly |
| 1:04.7 | professional engineer left the booth. Now that just never ever ever happens in the BBC. |
| 1:10.0 | Sue why did you leave? I just don't really like the sight of blood and you were talking a lot about it. |
| 1:17.5 | I sort of get a bit sort of fuzzy inside and I think if I sit here and let it get fuzzier and fuzzier, I could faint. |
| 1:29.0 | When I was a teenager and I was first starting to get interested in food and food writing. |
| 1:35.0 | I came across this article about this duck a la press in this restaurant in Paris |
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