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Fork
Discovery
Jun 22, 2020

The fork is essential. Even camping without one is a false economy, in Katy’s experience. Even a spork - with a spoon at one end and a fork at the other, with a knife formed along one prong - just won’t do. You need both - a fork to steady the meat and a knife to cut it with.

So how did the fork come to be so indispensable?

We didn’t always love the fork. Public historian, Greg Jenner, reveals how it was abandoned for the chopstick in Ancient China, and greeted with scorn in Western Europe when a Byzantine princess ate with a golden double-pronged one.

It was only after the traveller, Thomas Coryat, in 1608, celebrated its use by pasta-loving Italians that the English started to take note. By the mid-19th century, there was a fork for every culinary challenge – from the pickle and the berry, to ice-cream and the terrapin. The utensil transformed the dining experience, bringing the pocket knife onto the table in a blunt, round-tipped form, and ushering in British table manners.

So is there a perfect version of the fork? With the help of tomato, milkshake and mango, Katy discovers that the material a fork is made from can drastically alter a food’s taste.

Featuring material scientist, Zoe Laughlin, and food writer and historian, Bee Wilson.

Picture: a fork, Credit: BBC

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Sir Magdi Yacoub is Emeritus Professor of Cardiothoracic Surgery at Imperial College London, and Director of Research at Harefield Hospital’s Magdi Yacoub Institute. Inspired by a surgeon father and impacted by the tragic early death of his aunt from a heart condition, his medical career includes various surgical firsts alongside numerous research projects, to further our understanding of and ability to treat heart disease. He headed up the teams that discovered it is possible to reverse heart failure, and that successfully grew part of a human heart valve from stem cells for the first time.

But it hasn't always been plain sailing. At times, his work – such as early, unsuccessful transplant attempts, or using a baboon as a life-support system for a baby – attracted serious public criticism.

Speaking to Professor Jim Al-Khalili, Sir Magdi reflects on the highs and lows of his cardio career, and offers his advice to the next generation of surgeons and researchers hoping to make their mark in heart medicine.

Presented by Jim Al-Khalili Produced by Lucy Taylor Reversion for World Service by Minnie Harrop


26min 29sec



Fork

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