Food Unwrapped: Season 4
Season 4 Lore Primer
Key plot threads, lore context, and character stakes you need to remember before diving into this season.
- Directly follows the overarching narrative developments of Food Unwrapped Season 3.
- Faction dynamics and core character alliances shift under escalating external stakes.
- Crucial mysteries introduced previously reach key turning points and narrative reckonings.
- Sets up serialized story arcs that build directly toward the climactic season finale.
Episode Guide
Season 4 Progress Shield
Bacon, Mozzarella, Snails
Jul 14, 2014 · 25 min
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
Jul 21, 2014 · 25 min
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 sw
Black Pudding, Watermelons, Rock Candy
Jul 28, 2014 · 25 min
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
Seaweed and Eels
Aug 4, 2014 · 25 min
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
Onions, Steak, Olives
Aug 11, 2014 · 25 min
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 stea
Stout, Watercress, Mustard
Aug 18, 2014 · 25 min
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?