Destination Food

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 4 February 2024

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

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Summary

Many of us are travel looking for food experiences and we often want to eat something that is authentically of that place. So we seek out the local delicacy which hopefully reflects the local landscape, history and people.

However many of the foods we think of as quintessential ‘destination’ foods are elevated in the 20th century with the rise of easier travel and more and more tourism. On the other hand, it’s easier than ever to access to ‘global’ food in the towns and cities we live in. Sheila Dillon explores what travelling to eat looking for authentic experiences means in an increasingly globalised world.

We start the programme hearing the story of Nashville Hot Chicken from journalist Zach Stafford. In recent history, Hot Chicken went from an obscure speciality of a specific community in North Nashville, Tennessee to one if it’s most iconic symbols. Zach tells the story of how Hot Chicken became part of the ‘Disnification’ of Nashville as it has become a popular tourist destination. But like so much of American culture the story is racialised with new white owned businesses making money from a food created by a black community.

Sheila then travels to Brussels to become a food tourist herself. Guided by Elisabeth Debourse, Editor-in-Chief at Le Fooding she explores whether the search for the elusive ‘authentic’ local food is helpful in trying to get a good meal. She visits Rue des Bouchers and restaurant Les Brigittines.

Someone who’s thought a lot about food and place is food writer Anya von Bremzen. It’s something she explores in her latest book is National Dish. She talks about how many iconic foods linked to place are much more modern than we might think.

The Food Programme is based in Bristol and although the city has a distinct culture, it doesn’t have an iconic ‘destination food.’ Sheila talks to is an actor, born and bred Bristolian and the new presenter of ‘A Proper Bristol Breakfast,’ the Radio Bristol morning show about Bristol’s eclectic food identity.

Produced by Sam Grist for BBC Audio in Bristol

Transcript

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0:00.0	You're about to listen to a BBC podcast and I'd like to tell you a bit about the
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0:15.3	What podcasting does is give us the space and the time to take brilliant BBC journalism
0:19.8	and tell amazing compelling stories that really get behind the headlines.
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0:36.1	you can always discover more with a podcast on BBC Sounds.
0:40.4	Food and Place. I'm Sheila Dillon and in this edition of the Food Program we're off in search of the authentic. Yeah, so my name is Zach Stafford. I am a journalist. I host a show called Vibe Check on
1:00.4	Series XM radio and I spent a few years of my life writing a lot about hot chicken for some reason.
1:07.0	I grew up in a mixed-race family. My father's black, my mother's white, and we lived in a town outside of Nashville that was predominantly white.
1:20.0	So I didn't have a lot of people that look like me around.
1:23.1	And my dad, who's a very dark skin man, and from Tennessee,
1:26.7	and has a lot of pride being in Tennessee,
1:29.8	would take my sister and I sometimes
1:31.6	when we were coming back home from downtown to
1:34.3	princess to pick up some chicken and he loved the chicken there so much.
1:38.0	Welcome to the food program I'm Sheila Dillon and this week we're talking destination food the foods we travel the world to eat
1:46.6	the underpinnings of gastronomic tourism let's start with zak's story about the city of Nashville, Tennessee, not its music, but its food, hot chicken.
1:58.0	So hot chicken is a chicken that is fried, which is a very typical style of southern cuisine.
2:04.0	But what makes it special is that it's tossed in an incredible blend of spices that are really, really hot.
	...

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