Summary
Cambridge University historian Lesley Steinitz explains the pioneering story of Bovril. From its beginnings at the end of the 19th Century there are many parallels between Bovril then and our food production today.
Robert Opie takes Sheila round the Museum of Brands to see Bovril's strong advertizing campaigns. Pete Simson drinks beef tea with the crowds at a Bristol Rovers game. And Sheila samples a Bovril cocktail.
Presented by Sheila Dillon and produced in Bristol by Emma Weatherill.
Transcript
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| 0:00.0 | You don't need us to tell you there's a general election coming. |
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| 0:32.0 | Hello, I'm Sheila Dylan and welcome to this BBC download of the Food Program. |
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| 0:49.0 | And now, enjoy the podcast. |
| 0:52.0 | It's not often I read an academic paper that surprises me for the light it casts on how we eat |
| 0:58.0 | now. |
| 0:59.2 | This one was about a food that these days is more a symbol of Britishness than a part of our diet. |
| 1:06.1 | The article's subject was the rise of what the Victorians called nitrogenous foods, and |
| 1:12.4 | Bovral was the most famous. |
| 1:15.0 | Okay a spoonful of Bovrel is going into a glass. |
| 1:20.0 | Yes, it's a little glass. |
| 1:22.0 | Yeah, me too. I drink it at Oldham Athletic away and it |
... |
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