Available online
Description
'Ever Wondered dives to the bottom of the ocean to bring to you the story of seafood. The Romans had a particular passion for oysters but is there any truth behind oysters being an aphrodisiac? Cas...anova is said to have eaten 50 a day. In the 19th century a new age of transportation dawned and seafood stopped being just a coastal food - trains allowed it to be readily available in towns and cities. London was literally awash with seafood. Rich and poor alike would eat it and it became the staple diet for the working classes. -- Today it is as popular as ever - but what technology allows seafood to be transported from faraway places onto your plate? Also Ever Wondered reveals the secret and the story behind our love of prawns. Globally we spend a whopping US$20,000 million on prawns a year- they are Britain's biggest shellfish export. Ever Wondered tells the story behind the great prawn favourites - scampi and prawn cocktail. -- In the kitchen, Paul Merrett reveals what chemical reactions happen to prawns when they change from grey to pink when cooked. Also how to cook fantastic 'unchewy' calamari, a classic Moules Marinere and the best way to eat oysters.'
'Ever Wondered dives to the bottom of the ocean to bring to you the story of seafood. The Romans had a particular passion for oysters but is there any truth behind oysters being an aphrodisiac? Cas...anova is said to have eaten 50 a day. In the 19th century a new age of transportation dawned and seafood stopped being just a coastal food - trains allowed it to be readily available in towns and cities. London was literally awash with seafood. Rich and poor alike would eat it and it became the staple diet for the working classes. -- Today it is as popular as ever - but what technology allows seafood to be transported from faraway places onto your plate? Also Ever Wondered reveals the secret and the story behind our love of prawns. Globally we spend a whopping US$20,000 million on prawns a year- they are Britain's biggest shellfish export. Ever Wondered tells the story behind the great prawn favourites - scampi and prawn cocktail. -- In the kitchen, Paul Merrett reveals what chemical reactions happen to prawns when they change from grey to pink when cooked. Also how to cook fantastic 'unchewy' calamari, a classic Moules Marinere and the best way to eat oysters.'
| First transmission date: | 2005 |
|---|---|
| Published: | 2005 |
| Rights Statement: | |
| Restrictions on use: | |
| Duration: | 00:29:13 |
| + Show more... | |
| Producer: | Gillian Scothern |
| Contributors: | Joan Alcock; Frank Borman; Sarah Freeman; Jan Light; Andrew Mallison; Paul Merrett; Mike Mitchell; Les Salisbury; Kathy Sykes; Margaret Weale |
| Publisher: | BBC Open University |
| Link to related site: | Website: http://www.open2.net/everwonderedfood/index.html |
| Keyword(s): | Individual quick freezing; Pearls |
| Subject terms: | Cooking (Seafood); Cookery--Social aspects; Food--Great Britain--History |
| Master spool number: | MRS343150 |
| Production number: | JOUA365S |
| Videofinder number: | 7068 |
| Available to public: | no |
