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Food Unwrapped S04 | Loggd

Food Unwrapped

Season 4

2014 • 6 Episodes

Season 4

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Reviews

Lists

Activity from Friends

Bacon, Mozzarella, Snails

S04 E01 • Monday, Jul 14, 2014 • Jul 14 • 25m

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?

Liquorice, Mushrooms, Beansprouts

S04 E02 • Monday, Jul 21, 2014 • Jul 21 • 25m

Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?

Black Pudding, Watermelons, Rock Candy

S04 E03 • Monday, Jul 28, 2014 • Jul 28 • 25m

Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made.

Seaweed and Eels

S04 E04 • Monday, Aug 4, 2014 • Aug 4 • 25m

Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?

Onions, Steak, Olives

S04 E05 • Monday, Aug 11, 2014 • Aug 11 • 25m

Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?

Stout, Watercress, Mustard

S04 E06 • Monday, Aug 18, 2014 • Aug 18 • 25m

Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?

Food Unwrapped

Season 4

2014 • 6 Episodes

Activity from Friends

Bacon, Mozzarella, Snails

S04 E01 • Monday, Jul 14, 2014 • Jul 14 • 25m

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?

Liquorice, Mushrooms, Beansprouts

S04 E02 • Monday, Jul 21, 2014 • Jul 21 • 25m

Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?

Black Pudding, Watermelons, Rock Candy

S04 E03 • Monday, Jul 28, 2014 • Jul 28 • 25m

Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made.

Seaweed and Eels

S04 E04 • Monday, Aug 4, 2014 • Aug 4 • 25m

Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?

Onions, Steak, Olives

S04 E05 • Monday, Aug 11, 2014 • Aug 11 • 25m

Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?

Stout, Watercress, Mustard

S04 E06 • Monday, Aug 18, 2014 • Aug 18 • 25m

Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?

Season 3

Season 5

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Completed

2014

S4Season 4

6 Episodes

25 min / episode

2h 30m total

Aired

Jul 14, 2014 - Aug 18, 2014

Network

Channel 4

Genres

Documentary

Food Unwrapped

Season 4

2014 • 6 Episodes

Season 4

0 0 0 0

Members

Reviews

Lists

Activity from Friends

Bacon, Mozzarella, Snails

S04 E01 • Monday, Jul 14, 2014 • Jul 14 • 25m

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?

Liquorice, Mushrooms, Beansprouts

S04 E02 • Monday, Jul 21, 2014 • Jul 21 • 25m

Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?

Black Pudding, Watermelons, Rock Candy

S04 E03 • Monday, Jul 28, 2014 • Jul 28 • 25m

Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made.

Seaweed and Eels

S04 E04 • Monday, Aug 4, 2014 • Aug 4 • 25m

Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?

Onions, Steak, Olives

S04 E05 • Monday, Aug 11, 2014 • Aug 11 • 25m

Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?

Stout, Watercress, Mustard

S04 E06 • Monday, Aug 18, 2014 • Aug 18 • 25m

Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?

Food Unwrapped

Season 4

2014 • 6 Episodes

Activity from Friends

Bacon, Mozzarella, Snails

S04 E01 • Monday, Jul 14, 2014 • Jul 14 • 25m

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?

Liquorice, Mushrooms, Beansprouts

S04 E02 • Monday, Jul 21, 2014 • Jul 21 • 25m

Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?

Black Pudding, Watermelons, Rock Candy

S04 E03 • Monday, Jul 28, 2014 • Jul 28 • 25m

Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made.

Seaweed and Eels

S04 E04 • Monday, Aug 4, 2014 • Aug 4 • 25m

Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?

Onions, Steak, Olives

S04 E05 • Monday, Aug 11, 2014 • Aug 11 • 25m

Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?

Stout, Watercress, Mustard

S04 E06 • Monday, Aug 18, 2014 • Aug 18 • 25m

Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?