P443ORACLE 443 Mon 3 Feb C4 1711:27
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Details follow
P443ORACLE 443 Mon 3 Feb C4 1711:20
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Hello and welcome to 4 Women, the mini
magazine designed to tell you more
about Channel 4's output aimed at
women. Coming up...
* FOOD FOR THOUGHT
Our nutrition is not the food
manufacturers' top concern. We
look at this edition of the series
that is concerned with our eating.
* TAKE SIX COOKS
Master Chef Joyce Molyneaux cooks-up
some delicious fish dishes.
Edited by Rena Sodhi
M/RE>
P443ORACLE 443 Mon 3 Feb C4 1711:33
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P443ORACLE 443 Mon 3 Feb C4 1702:46
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F O O D F O R T H O U G H T
This series has been looking at food
and the part it plays in our lives -
where it comes from, what's in it and
what it does to us.
Tonight's programme takes an
interesting and informative look at
the big business that surrounds the
manufacture of food. As consumers, we
spend £30 billion a year on food.
Nearly 80 per cent of the food we
eat is manufactured. The effect on
our health of all this processed food
is not very desirable.
MORE>
P443ORACLE 443 Mon 3 Feb C4 1712:13
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F O O D F O R T H O U G H T
Dr Kenneth Heath of Bristol Royal
Infirmary says that the food we eat
is not as filling as it was a century
ago. So we eat more, and take in more
energy than we need.
Instead of eating whole foods that
are more bulky and filling, we eat
foods that are easy to cook and take
little time to prepare.
Nowadays highly mechanised technology
makes our food tasty, cheap and
attractive. For the big companies the
commercial need for efficiency is more
important than the nutritional content.
MORE>
P443ORACLE 443 Mon 3 Feb C4 1704:19
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F O O D F O R T H O U G H T
To preserve food is no bad thing,
we've been doing it for hundreds of
years. Using vinegar for vegetables,
brine for meat, sugar for fruits or
smoking fish.
These foods were all preserved so that
different foods could be eaten out of
season or could be kept if there was a
surplus.
But food is no longer preserved just
for these reasons. There are so many
types of processed food which have no
natural state. They are just a
conglomeration of additives and
preservatives. MORE>
P443ORACLE 443 Mon 3 Feb C4 1704:28
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F O O D F O R T H O U G H T
Canning is one of the most common
methods of preserving many types of
food. The process was first developed
in the 1800's, but the first high-speed
canning factory was built in 1930.
Regular use and sale of canned foods
transformed the nation's diet. People
no longer had to buy fresh vegetables
and meat every day, there was an easier
and quicker alternative.
The manufacture of food is big business
If you think that we have a vast choice
of the foods we eat, appearances are
deceptive. Manufacturing is dominated
by a handful of massive empires. MORE>
P443ORACLE 443 Mon 3 Feb C4 1705:01
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F O O D F O R T H O U G H T
What the consumer wants has very
little effect on the industry. It is
more interested in profits and how to
maintain profitability.
As there is a limit to the size of
the market (we can only eat so much!),
manufacturers have to look at other
ways of keeping their profits, for
example introducing different varieties
As you can see there is a vast
difference between what the consumer
wants and what the producers want.
And the nutrient value of the fogd
is a very low priority for the large
firms. MORE>
P443ORACLE 443 Mon 3 Feb C4 1710:10
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F O O D F O R T H O U G H T
The criteria that consumers and
manufacturers use for their choice of
food are also very different. Consumeru
are more interested in taste, price and
nutritional value.
Whereas producers are worried about the
shelf life of the food, the packaging
of it and production costs. The rise in
the size and number of supermarkets has
also created problems.
The bigger the organisation, the larger
the discount, so supermarkets are
profitable. Small corner shops are
disappearing at the rate of one per
hour! M/RE>
P443ORACLE 443 Mon 3 Feb C4 1711:44
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F O O D F O R T H O U G H T
Is there a role for nutrition in all
this? Quite honestly, probably not. It
is just not commercially attractive:
people don't buy things because they're
just nutritious.
There has been a change towards
healthier eating though. For example
bakeries now sell more brown bread than
white, due to the change in public
opinion.
We still take in more energy and salt
than we need, and not enough fibre,
vitamins or minerals. It's encouraging
to see though, that people increasingly
want to know what they're eating. MORE>
P443ORACLE 443 Mon 3 Feb C4 1712:11
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TAKE SIX COOKS ── DETAILS FOLLOW>
P443ORACLE 443 Mon 3 Feb C4 1712:22
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T A K E S I X C O O K S
Tomorrow at 8.30pm sees the third
programme in this series where six
master chefs share a meal they have
prepared, and discuss their different
attitudes to food.
Each programme concentrates on one
cook and his or her contribution to the
meal. This week Joyce Molyneaux of the
Carved Angel in Dartmouth talks about
different ways of cooking fish.
Joyce is one of the few women chef
patrons in the country and her
restaurant is very highly regarded.
MORE>
P443ORACLE 443 Mon 3 Feb C4 1711:41
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T A K E S I X C O O K S
In 1949 Joyce graduated from domestic
science college in Birmingham. But
she found it very hard getting wgrk
because so few women were employed
in the catering industry.
She joined The Hole in the Wall
restaurant in 1959, where owner George
Perry Smith discriminated in favour of
women. It was then that her career
started to progress professionally.
In 1974 she became a partner and chief
patron of The Carved Angel in Dartmouth
She thinks that few women are employed
at top levels of the industry because
of the pressures of the work. MORE>
P443ORACLE 443 Mon 3 Feb C4 1717:18
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T A K E S I X C O O K S
Joyce follows the Elizabeth David
school of cooking which emphasises the
importance of authentic flavours and
simple presentation.
Joyce mixes fresh local produce with
unusual ingredients: it's English food
with many foreign influences from
French to Indian. Joyce believes that
the best cooks also enjoy eating.
In the restaurant she has a book of her
recipes so that her customers can have
a look at dishes that interest them.
The old time practice of chefs keeping
their recipes secret is now
disappearing, she says. MORE>
P443ORACLE 443 Mon 3 Feb C4 1711:14
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T A K E S I X C O O K S
Fresh produce is the key to Joyce's
cooking and she has an enormous
network of local suppliers that would
be the envy of many a chef.
Her suppliers bring her fresh food from
lobsters, crabs and salmon to specialy
grown herbs and spices. Many different
varieties of soft fruits in the summer
and freshly grown flowers all year.
In the programme Joyce makes fillets of
sole with sorrel and herbs, salmon in
pastry with ginger and currents and
John Dory with orange and mushroom
stuffing - all mouth-watering stuff!
MORE>