Why do we love smoky flavours so much?

The history of smoking foods stretches back many years, but when did what began purely for preservation become a highly sought-after flavour? In this episode of The Food Chain, Ruth Alexander explores the origins of smoked foods and finds out why their flavours are so appealing to so many people around the world. She visits a smokehouse run by Michael Price in the port city of Lancaster in north-west England, where he explains the techniques used to flavour a variety of fish, as well as some of the more unusual demands he’s received from chefs. We learn about the science behind smoked flavours from Professor Heather Smyth, a flavour chemist and sensory scientist at the University of Queensland in Brisbane, Australia. And food historian, Professor Ken Albala, walks us through thousands of years of history via a meal prepared using his own home smoker in Stockton, California. We also investigate the impact of EU legislation with the European Food Safety Authority, following a European ban on several smoke flavour additives, and ask what this might mean for the future of smoked foods.If you would like to get in touch with the show, please email [email protected]: Sam Clack and Izzy Greenfield Sound engineers: Jack Wilfan and Hal Haines(Image description: racks of fish fillets inside a smoker)