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Hello, I'm Sheila Dylan and welcome to this BBC download of the Food Program.

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We're ringing in 2013 with some stories from around the world, from our own food correspondence in Italy, China,

the United States, France and Cambridge.

Nothing tells you more about globalization, our hyper-linked-up world than the ways

we shop, cook and produce our food.

And nowhere have its effects been as dramatic as in China.

Global agribusinesses have moved in to produce cheap meat.

That then feeds into the supermarkets and fast food chains

that have sprung up mushroom-like in their thousands across the land.

Fuchsadunlop was the first Westerner to train as a chef in China at the Sichuan Institute of Higher Cuisine in Chengdu.

...