Industrial cheese production

Michael Foods egg-processing plant in Wakefield, Nebraska

Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed.

History[link]

A form of pre-made split-pea soup that has become traditional

Grain silos in Ardrossan, Scotland

Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). Salt-preservation was especially common for foods that constituted warrior and sailors' diets, until the introduction of canning methods. Evidence for the existence of these methods can be found in the writings of the ancient Greek, Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North and South America and Asia. These tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Examples of ready-meals also exist from preindustrial revolution times such as the Cornish pasty and Haggis. During ancient times and today these are considered processing foods. Food processing has also helped create quick, nutritious meals to give to busy families.

Modern food processing technology in the 19th and 20th century was largely developed to serve military needs. In 1809 Nicolas Appert invented a vacuum bottling technique that would supply food for French troops, and this contributed to the development of tinning and then canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1862, was a significant advance in ensuring the micro-biological safety of food.

In the 20th century, World War II, the space race and the rising consumer society in developed countries (including the United States) contributed to the growth of food processing with such advances as spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colouring agents, and preservatives such as sodium benzoate. In the late 20th century products such as dried instant soups, reconstituted fruits and juices, and self cooking meals such as MRE food ration were developed.

In western Europe and North America, the second half of the 20th century witnessed a rise in the pursuit of convenience. Food processing companies marketed their products especially towards middle-class working wives and mothers. Frozen foods (often credited to Clarence Birdseye) found their success in sales of juice concentrates and "TV dinners".^[1] Processors utilised the perceived value of time to appeal to the postwar population, and this same appeal contributes to the success of convenience foods today.

Benefits and drawbacks[link]

Benefits[link]

Libby's brand 'Potted Meat Food Product'

Processed seafood - fish, squid, prawn balls and simulated crab sticks (surimi)

Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Modern supermarkets would not exist without modern food processing techniques, long voyages would not be possible and military campaigns would be significantly more difficult and costly to execute.

Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. When they were first introduced, some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many new foods available to the masses.^[2]

Processing can also reduce the incidence of food borne disease. Fresh materials, such as fresh produce and raw meats, are more likely to harbour pathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses.

The extremely varied modern diet is only truly possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labour gives the modern eater easy access to a wide variety of food unimaginable to their ancestors.^[3]

The act of processing can often improve the taste of food significantly.^[4]

Mass production of food is much cheaper overall than individual production of meals from raw ingredients. Therefore, a large profit potential exists for the manufacturers and suppliers of processed food products. Individuals may see a benefit in convenience, but rarely see any direct financial cost benefit in using processed food as compared to home preparation.

Processed food freed people from the large amount of time involved in preparing and cooking "natural" unprocessed foods.^[5] The increase in free time allows people much more choice in life style than previously allowed. In many families the adults are working away from home and therefore there is little time for the preparation of food based on fresh ingredients. The food industry offers products that fulfill many different needs: From peeled potatoes that only have to be boiled at home to fully prepared ready meals that can be heated up in the microwave oven within a few minutes.

Modern food processing also improves the quality of life for people with allergies, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as vitamins.

Drawbacks[link]

Any processing of food can have slight effects on its nutritional density. Vitamin C, for example, is destroyed by heat and therefore canned fruits have a lower content of vitamin C than fresh ones. The USDA conducted a study in 2004, creating a nutrient retention table for several foods.^[6] A cursory glance of the table indicates that, in the majority of foods, processing reduces nutrients by a minimal amount. On average any given nutrient may be reduced by as little as 5%-20%.

Another safety concern in food processing is the use of food additives. The health risks of any additives will vary greatly from person to person, in example sugar as an additive would be detrimental to those with diabetes. In the European Union, only food additives (e.g., sweeteners, preservatives, stabilizers) that have been approved as safe for human consumption by the European Food Safety Authority (EFSA) are allowed, at specified levels, for use in food products. Approved additives receive an E number (E for Europe), which at the same time simplifies communication about food additives in the list of ingredients across the different languages of the EU.

Food processing is typically a mechanical process that utilizes large mixing, grinding, chopping and emulsifying equipment in the production process. These processes inherently introduce a number of contaminate risks. As a mixing bowl or grinder is used over time the food contact parts will tend to fail and fracture. This type of failure will introduce in to the product stream small to large metal contaminates. Further processing of these metal fragments will result in downstream equipment failure and the risk of ingestion by the consumer.

Food manufacturers utilize industrial metal detectors to detect and reject automatically any metal fragment. Large food processors will utilize many metal detectors within the processing stream to both ensure reduced damage to processing machinery as well risk to the consumer. The first industrial level metal detector pioneered by Goring Kerr was introduced back in 1947 for Mars Incorporated.

Performance parameters for food processing[link]

Factory automation - robotics palettizing bread

When designing processes for the food industry the following performance parameters may be taken into account:

• Hygiene, e.g. measured by number of micro-organisms per ml of finished product
• Energy efficiency measured e.g. by “ton of steam per ton of sugar produced”
• Minimization of waste, measured e.g. by “percentage of peeling loss during the peeling of potatoes'
• Labour used, measured e.g. by ”number of working hours per ton of finished product”
• Minimization of cleaning stops measured e.g. by “number of hours between cleaning stops”

Trends in modern food processing[link]

This section may contain original research. Please improve it by verifying the claims made and adding references. Statements consisting only of original research may be removed. More details may be available on the talk page. (January 2010)

Health[link]

• Reduction of fat content in final product e.g. by using baking instead of deep-frying in the production of potato chips, another processed food.
• Maintaining the natural taste of the product e.g. by using less artificial sweetener than was used before.

Hygiene[link]

The rigorous application of industry and government endorsed standards to minimise possible risk and hazards. The international standard adopted is HACCP.

Efficiency[link]

• Rising energy costs lead to increasing usage of energy-saving technologies,^[7] e.g. frequency converters on electrical drives, heat insulation of factory buildings and heated vessels, energy recovery systems, keeping a single fish frozen all the way from China to Switzerland.
• Factory automation systems (often Distributed control systems) reduce personnel costs and may lead to more stable production results.

Industries[link]

Food processing industries and practices include the following:

See also[link]

Dietary supplement Food and Bioprocess Technology Food chemistry Food engineering Food fortification Food microbiology Food packaging Food preservation

Food portal Food rheology Food safety Food science Food storage Food supplements Food technology Material handling Nutraceutical Pink slime

References[link]

Women working in a cannery

Other sources[link]

Dried bananas packaged in Ban Bang Krathum, Bang Krathum, Phitsanulok, Thailand

• Fábricas de alimentos, 9th edition (in Spanish)
• Nutritional evaluation of food processing,
• Food preservation 2nd edition, by Normal W. Desrosier

External links[link]

• Department of Food Technology, University College of Technology, Osmania University, Hyderabad, Andhra Pradesh, India
• University of California directory of academic and industry literature
• FOOD ADDICTION | The Perils of Processed Foods in America’s Diet

Jamie Oliver
MBE

Oliver in Union Square in New York City, 2008
Born	James Trevor Oliver (1975-05-27) 27 May 1975 (age 37) Clavering, Essex, England
Cooking style	Fresh and Organic, Italian cuisine, British cuisine
Education	Westminster Kingsway College
Spouse	Juliette Norton (m. 2000) «start: (2000-06-24)»"Marriage: Juliette Norton to Jamie Oliver" Location: (linkback:http://en-wiki.pop.wn.com/index.php/Jamie_Oliver)
Current restaurant(s) Fifteen Jamie's Italian
Television show(s) Oliver's Twist Jamie's School Dinners Jamie's Great Italian Escape Naked Chef Jamie's Kitchen Jamie's Chef Jamie at Home Jamie's Fowl Dinners Jamie's Ministry of Food Jamie's American Road Trip Jamie's Family Christmas Jamie Oliver's Food Revolution Jamie's Dream School Jamie Does 30 Minute Meals
Official website
jamieoliver.com

James Trevor "Jamie" Oliver, MBE (born 27 May 1975) is an English chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Jamie Oliver's speciality is Italian cuisine, although he has a broad international repertoire.

Life and career[link]

Jamie Oliver was brought up in Clavering, Essex, England. His parents ran a pub, "The Cricketers", where he used to practise in the kitchen.^[1] He was educated at Newport Free Grammar School. He left school at age sixteen without qualifications and went on to attend Westminster Kingsway College, formerly Westminster College.^[1][2] He then earned a City & Guilds NVQ in home economics.

His first job was as a pastry chef at Antonio Carluccio's Neal's Yard restaurant, where he first gained experience with preparing Italian cuisine, and developed a relationship with his 'mentor' Gennaro Contaldo.^[2] Oliver then moved to The River Café, Fulham, as a sous chef.

It was there where he was noticed by the BBC in 1997 after making an unscripted appearance in a documentary about the restaurant, "Christmas at the River Cafe".^[3] That year, his show The Naked Chef debuted and his cookbook became a number one best-seller in the UK.^[4] That same year, Oliver was invited to prepare lunch for then Prime Minister Tony Blair at No. 10 Downing Street.^[4]

Personal life[link]

In July 2000, Oliver married former model Juliette Norton.^[5] The couple met in 1993 and have four children: Poppy Honey Rosie Oliver (born 18 March 2002), Daisy Boo Pamela Oliver (born on 10 April 2003), Petal Blossom Rainbow Oliver (born on 3 April 2009)^[6] and Buddy Bear Maurice Oliver (born on 15 September 2010).^[7] Oliver announced the births of the two youngest children on Twitter.^[8][9] The family lives in Clavering, Essex.^[10]

Ancestry[link]

In 2009 Oliver claimed to be of partial Sudanese ancestry via his great-great grandfather John, whom he described as “a bit swarthy with curly hair”.^[11] However, research for the Sunday Express established that John's father James was a hatter from Penzance, and that James' father Richard was also Cornish, leaving little or no possibility of a Sudanese connection. The family legend of Sudanese ancestry may have originated in the 19th century when John Oliver returned from sea, possibly with a tanned complexion after visiting Africa.^[12]

Notable career milestones[link]

In 2000, Oliver became the face of the UK supermarket chain Sainsbury's through an endorsement deal worth $2 million a year.^[4] After 11 years the partnership between Oliver & Sainsbury's ended. The final television advertisement was for Christmas 2011.^[13]

Oliver created Fifteen in 2002. Each year, fifteen young adults who have a disadvantaged background, criminal record or history of drug abuse, are trained in the restaurant business.^[14]

In 2003, he was awarded an MBE.^[15]

In 2005, he initiated a campaign called "Feed Me Better" in order to move British schoolchildren towards eating healthy foods and cutting out junk food. As a result, the British government also pledged to address the issue. Delving into politics to push for changes in nutrition resulted in people voting him as the "Most Inspiring Political Figure of 2005," according to a Channel 4 News annual viewer poll.^[4]

His emphasis on cooking healthily continued as he created Jamie's Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire, to cook healthy meals. Another television series is Jamie Oliver's Food Revolution (2010–2011), where he travelled first to Huntington, West Virginia and then to Los Angeles to change the way Americans eat, and address their dependence on fast food.^[4]

Oliver's holding company, Sweet As Candy, has made enough profit for Oliver to have been listed on The Sunday Times list of richest Britons under 30.^[16][17]

In June 2008 he launched Jamie's Italian, his very first high-street business venture^{[clarification needed]} in Oxford, England.^[18]

It was reported in October 2009 that Oliver is in the process of raising US$22 million to help fund 30 of his Italian restaurants in Asia.^[19]

In December 2009, Oliver received the 2010 TED Prize.^[20]

Charity and campaigning[link]

Oliver conceived and established the Fifteen charity restaurant where he trained fifteen disadvantaged young people to work in the hospitality industry. Following the success of the original restaurant in London, more Fifteens have opened around the globe: Fifteen Amsterdam opened in December 2004, Fifteen Cornwall in Newquay opened in May 2006 and Fifteen Melbourne opened in September 2006 with Australian friend and fellow chef Tobie Puttock.^[21]

Oliver then began a formal campaign to ban unhealthy food in British schools and to get children eating nutritious food instead. Oliver's efforts to bring radical change to the school meals system, chronicled in the series Jamie's School Dinners, challenged the junk-food culture by showing schools they could serve healthy, cost-efficient meals that kids enjoyed eating.^[22] Jamie's efforts brought the subject of school dinners to the political forefront and changed the types of food served in schools.^[23]

In June 2003, Oliver was awarded the MBE in the Queen's Birthday Honours. He has also written columns for The Times. A great proponent of fresh organic foods, Oliver was named the most influential person in the UK hospitality industry when he topped the inaugural Caterersearch.com 100 in May 2005.^[24] The list placed Oliver higher than Sir Francis Mackay, the then-chairman of the contract catering giant Compass Group, which Oliver had soundly criticised in Jamie's School Dinners. In 2006, Oliver dropped to second on the list behind fellow celebrity chef Gordon Ramsay.^[25] In July 2010, Jamie regained the top spot and has been named as the most powerful and influential person in the UK hospitality industry once again.^[26]

In December 2009, Oliver was awarded the 2010 TED Prize for his campaigns to "create change on both the individual and governmental levels" in order to "bring attention to the changes Englanders and now Americans need to make in their lifestyles and diet."^[20]

In 2010, Oliver joined several other celebrity chefs on the series The Big Fish Fight.^[27] In the series, Oliver, along with fellow chef Gordon Ramsay, spent time on a trawler boat to raise awareness about the discarding of hundreds of thousands of saltwater fish because the fisherman are prohibited from keeping any fish other than the stated target of the trawl.^{[citation needed]}

Oliver is a patron of environmental charity Trees for Cities.^[28]

Advertising[link]

From 1998, Oliver was the public face of the Sainsbury's supermarket chain in the UK, appearing on television and radio advertisements and in-store promotional material. The deal earned him an estimated £1.2 million every year.^[29] By 2004, the company had made 65 advertisements with Oliver, but this arrangement has not been without controversy. Oliver was reported to have admitted that he does not use supermarkets, saying “For any chef, supermarkets are like a factory. I buy from specialist growers, organic suppliers and farmers".^[30] He was also said to have been criticised by Sainsbury's CEO Justin King when he slammed the "junk" sold by supermarkets that ends up in the lunchboxes of millions of children. King reportedly hit back, saying: "Dictating to people – or unleashing an expletive-filled tirade – is not the way to get engagement."^[31]

Oliver has also a line of non-stick pans and cookware for Tefal and has appeared in Australian television commercials for Yalumba wines, using Del Boy's catchphrase of "Lovely Jubbly".^{[citation needed]}

Television shows[link]

Oliver's programmes are shown in over 40 countries, including the USA's Food Network. Oliver's Twist and Pukka Tukka picked up where The Naked Chef left off. More recently, Oliver has appeared in campaigning programmes to improve food in schools and the cooking skills of the average person.^{[citation needed]}

The Naked Chef (1998–1999) was Oliver's first series. The title was a reference to the simplicity of Oliver's recipes and has nothing to do with nudity. Oliver has frequently admitted that he was not entirely happy with the title, which was devised by producer Patricia Llewellyn. (In the UK edit of the show, the opening titles include a clip of him telling an unseen questioner, "No way! It's not me, it's the food!") The success of the programme led to the books Return of the Naked Chef and Happy Days with the Naked Chef.

Series guide:

• Series 1 (6 editions): 14 April 1999 to 16 June 1999
• Series 2 (8 editions): 12 April 2000 to 31 May 2000
• Series 3 (8 editions): 16 October 2001 to 4 December 2001
• Special "Christmas comes early": 21 December 1999
• Special "Christmas in New York": 20 December 2000 - Jamie undertakes a stage in New York
• Special "Christmas Party": 19 December 2001

Pukka Tukka was launched in 2000 on Channel 4.^{[citation needed]}

Oliver's Twist was launched in 2002.^{[citation needed]}

Jamie's Kitchen was a five-part 2002 documentary series. It followed Oliver as he attempted to train a group of disadvantaged youths, who would, if they completed the course, be offered jobs at Oliver's new restaurant "Fifteen". This was followed by Return to Jamie's Kitchen in 2003.

Jamie's Kitchen Australia was a ten-part 2006 television series, similar to Jamie's Kitchen, that was based in and aired in Australia.

Jamie's School Dinners (2005) was a four-part documentary series. Oliver took responsibility for running the kitchen meals in Kidbrooke School, Greenwich, for a year. Disgusted by the unhealthy food being served to schoolchildren and the lack of healthy alternatives on offer, Oliver began a campaign to improve the standard of Britain’s school meals. Public awareness was raised and subsequently the British Government pledged to spend £280m on school dinners (spread over three years). Tony Blair acknowledged that this was a result of Oliver's campaign. Following the success of the campaign, Oliver was named "Most Inspiring Political Figure of 2005" in the Channel 4 Political Awards 2006. In episode 2 of Jamie's School Dinners, Oliver's Fifteen London restaurant was visited by former US President Bill Clinton. Clinton asked to see Oliver; however, Oliver refused: 36 showed up for a booking of 20 and many of them were on a South Beach Diet and refused the special menu that had been prepared, even though it had been approved in advance.^[32]

Jamie's Great Italian Escape, a six-part travelogue series, was first broadcast on Channel 4 in Britain in October 2005. It follows Oliver as he travels around Italy in a blue VW van (plus a trailer for cooking). He is about to turn 30 and this is his personal adventure to rediscover his love of cooking.^{[citation needed]}

Jamie's Return To School Dinners

Jamie's Chef (2007) was a four-part series continuing where Jamie's Kitchen left off. Five years and fifty trainees later, Oliver's most recent series aims to help the winning trainee establish their own restaurant at The Cock, a pub near Braintree, Essex. The charitable Fifteen Foundation retains ownership of the property and has provided a £125,000 loan for the winner, Aaron Craze, to refurbish the establishment. As of 13 January 2008, the Cock has closed down and reopened as a regular pub.^[33][34]

Jamie at Home (2007) featured Oliver presenting home-style recipes and gardening tips, with many ingredients coming from his substantial home garden. Jamie at Home airs on the Food Network in the United States. Due to licensing restrictions, only two recipes from each Jamie at Home episode appear online; also, access to recipes is limited to users within the United States.^[35]

Jamie's Fowl Dinners (2008) was a special with Jamie backing Hugh Fearnley-Whittingstall's "Hugh's Chicken Run" in trying to get the British to eat free range chickens.^[36]

Jamie's Ministry of Food (2008) was a four-part series that aired from 30 September to 21 October 2008.^[37] It was based in Rotherham, South Yorkshire.^[38] Oliver aimed to make the town "the culinary capital of the United Kingdom" and tried to get the town's inhabitants to learn how to cook fresh food and establish healthy eating as part of daily life.^[39] The 'Pass It On' campaign also featured in this series with the local townspeople being taught one of a selection of recipes and passing it on to family members and friends.^[38] The 'Pass It On' campaign gained a following on the social networking website Facebook which has a group and fan page with users signing up to chart their progress.

What's Cooking? with Jamie Oliver (2008) is a video game with Oliver narrating.

Jamie Saves Our Bacon (2009) was part of Channel 4's British Food Fight Season, a thematic sequel to Jamie's Fowl Dinners. In the special, Oliver looks at the state of pig farming in the UK and EU. It was broadcast on 29 January 2009.^[40]

Jamie's American Road Trip (2009) was a Channel 4 series following Jamie who, rather than visit fancy restaurants and top chefs, meets and learns from real cooks making honest food for working people at street stalls, off-road diners and down-to-earth local restaurants. Along the way, he picks up new recipes and experiences tastes old and new, as well as learning how other cultures adapt when they come to the USA.^[41]

Jamie's Family Christmas (2009) was short series (5 episodes) on Channel 4 with Oliver cooking traditional and new Christmas dishes. More unusually this series includes members of Oliver's family: a family member (wife, children, sister etc.) appears in a supporting role with the preparation of particular recipe interspersed with more traditional Jamie alone delivery to an off-camera person. First broadcast 15 December 2009.^[42]

Jamie Oliver's Food Revolution was a series that aired during 2010 and 2011 on ABC in the United States. In the first season, Oliver visited Huntington, West Virginia, statistically one of the unhealthiest cities in the USA, to try to improve its residents' eating habits. In 2010, the show won an Emmy for Outstanding Reality Programme.^[43] In the second season Oliver visited Los Angeles, California where his crusade to change school meals was met with resistance. Oliver was ultimately barred from filming at any Los Angeles public school. The show's cancellation was announced by ABC in May 2011, two weeks before the final episode of the season had aired.^[44] The program also aired in the United Kingdom on Channel 4 under the title Jamie's American Food Revolution, and in Australia on Channel 10 under the original title.

Jamie Does (2010) or Jamie Oliver's Food Escapes (2011, American title) is a Channel 4 series of 6 episodes following the success of Jamie's American Road Trip. Oliver travels across Europe and North Africa, cooking local dishes.

Jamie's 30 Minute Meals (2010) was Channel 4 series of 40 episodes aired during October–November. The programme focused on home-cooked meals that could be put together within the titular timeframe, using simple 'not cheffy' techniques. There was also an emphasis on educating viewers about the cooking processes themselves.^[45]

Jamie's Dream School (2011) is a Channel 4 series that looks at young people’s educational problems and attempts to uncover whether they are down to personal circumstance, society, or the education system itself. It also examines how the new teachers get on as they try to translate their real-life expertise into the realities of the classroom. The experts include scientist Professor Robert Winston, historian David Starkey, barrister Cherie Blair, journalist and political aide Alastair Campbell, actor Simon Callow, artist Rolf Harris, musician Jazzie B and Olympic gold medallist Daley Thompson.

Jamie advertised with the Daily Mail in October 2011.

Jamie's Fish Supper (2011) was a one-hour special show in which Oliver cooked 10 fish recipes as a part of Big Fish Fight campaign.

Jamie Cooks Summer (2011) was a one-hour special in which Oliver cooked summer dishes in various outdoor locations.

Other television appearances[link]

Oliver has twice guest-hosted Channel 4's The Friday Night Project.

He has also made two appearances in the "Star in a Reasonably-Priced Car" segment of BBC Two's Top Gear. His first appearance was notorious for his attempt to make a green salad in the back of his Volkswagen Microbus,which was fitted with a Porsche engine, while the Stig drove it around the Top Gear test track.

Oliver is the second British celebrity chef (after Robert Irvine) to appear as a challenger on Iron Chef America, taking on Iron Chef Mario Batali in 2008 in a losing battle with cobia as the theme ingredient.^{[citation needed]}

He starred as one of the judges in the 2008 US series Oprah's Big Give hosted by Oprah Winfrey on ABC (America).

He guest starred as himself in the "Meatloaf Surprise" episode of Phineas and Ferb.

Live shows[link]

The Happy Days Live tour was Oliver's first live show in 2001 and included several dates in the UK and Australasia.^[46] Performing to sold-out venues, he cooked on stage and interacted with the audiences with competitions, music and special effects only usually seen in pop concerts.^[47] He took the audiences by surprise by singing and drumming to a song called Lamb Curry written by his longtime friend Leigh Haggerwood. Oliver appears at the BBC Good Food show each year and took to the road once more in 2006 on an Australian tour where he performed in Sydney and Melbourne. Following the entertaining format of his first live show, the 2006 Australian tour featuring special guests including mentor Gennaro Contaldo, and students from Fifteen London. Oliver also performed a new song written by Leigh Haggerwood called Fish Stew which Jamie cooked to and also drummed along to at the end of the show. The shows were a great success and are featured in a one-off TV documentary called Jamie Oliver: Australian Diary.^[48]

Controversy[link]

In 2005, Oliver was widely criticised by animal rights groups for slaughtering a fully conscious lamb on his TV show, while PETA praised Oliver for showing the killing uncensored, claiming that it highlighted problems with the methods used within slaughterhouses for viewers at home.^[49] PETA spokesman Sean Gifford said that it "could turn the more diehard carnivore into a vegetarian."^[49] British TV regulator Ofcom reported they had seven complaints from the public.^[49]

Oliver has been known for his comments about other chefs and has spoken out against Marco Pierre White, who has been critical of Oliver in the past, and the notorious swearing of Gordon Ramsay.^[50]

In 2005, Oliver embarked upon his school dinners campaign to improve the quality of food fed to pupils. While the campaign was arguably successful,^[51] at the time it was a highly controversial shake-up for students and parents, some of whom believed that the students should have a healthy option available, but still be given the choice as to what they want to eat. In September 2006, Rawmarsh Community School, South Yorkshire, UK, made headlines after a handful of parents revolted against Oliver's lunch plan (in which all 1,100 pupils on site were fed two portions of fruit and three vegetables every day) by delivering junk food from local shops to the pupils through the school fence. One parent dismissed Oliver's food as "disgusting rubbish" and declared, "Food is cheaper and better at the local takeaways.”^[52]

In 2008 Jamie revealed on Chris Moyles' Radio 1 show^[53] that he had never cooked a hard boiled egg (as a dish in itself). Jamie volunteered the information, with some embarrassment, when discussing Delia Smith's infamous 'How to boil an egg' gaffe.

In 2011, Oliver, an advocate of cooking meals from scratch and using local produce, caused controversy after it turned out the sauces used in Jamie's Italian in Glasgow were from an industrial park almost 400 miles away in Bicester.^[54] Oliver and Gordon Ramsay are spokeschefs for the "Big Fish Fight," which campaigns for sustainable seafood, but were criticised for their use of endangered fish.^[55]

Also in 2011, Oliver came under fire for lack of food safety protections in his restaurants and illnesses associated with under cooking mince meat that may have been contaminated with E.coli.^[56]

Pop culture[link]

Oliver was mentioned in the South Park episode "Medicinal Fried Chicken". Eric Cartman, one of the main characters, is ordered by Colonel Sanders to stop him from delivering his speech against KFC. He is also featured in the later episode "Crème Fraiche". Oliver cries while trying to convince celebrity chef Bobby Flay that kids' food should be healthy.^[57]

Books[link]

• Something for the Weekend, ISBN 0-14-102258-2
• The Naked Chef, ISBN 0-7868-6617-9
• The Return of the Naked Chef, ISBN 0-7181-4439-2
  • Published in America as The Naked Chef Takes Off, ISBN 0-7868-6755-8
• Happy Days with the Naked Chef, ISBN 0-7868-6852-X
• Jamie's Kitchen, ISBN 1-4013-0022-7
• Jamie's Dinners, ISBN 1-4013-0194-0
• Jamie's Italy, ISBN 0-7181-4770-7
• Cook With Jamie: My Guide to Making You a Better Cook , ISBN 0-7181-4771-5
• Jamie's Little Book of Big Treats, ISBN 0-14-103146-8
• Jamie at Home: Cook Your Way to the Good Life, ISBN 978-0-7181-5243-7
• Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours, ISBN 978-0-7181-4862-1
  • Published in America as Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, ISBN 978-1-4013-2359-2
• Jamie's Red Nose Recipes, ISBN 978-0-14-104178-0
• Jamie's America, ISBN 978-0-7181-5476-9
• Jamie does... Spain, Italy, Sweden, Morocco, Greece, France, ISBN 978-0-7181-5614-5
• Jamie's 30-minute Meals, ISBN 978-0-7181-5477-6
• Jamie's Great Britain, ISBN 978-0-7181-5681-7

Notes[link]

• Jamie Oliver @ telegraph in The Telegraph
• Jamie Oliver biography in BBC Online
• Q&A with the Naked Chef Jamie Oliver, 8 November 2007
• Jamie Oliver's Restaurants – Fifteen at Visit Britain
• Jamie Oliver at the Chef and Restaurant Database
• 350 Years of Jamie's Family History
• Video of Jamie's talk at TED
• Jamie Oliver interviewed by Decca Aitkenhead on Guardian October 2010.

References[link]

Further reading[link]

• List of social entrepreneurs
• Stafford Hildred, Jamie Oliver: The Biography (2001) ISBN 1-903402-55-7
• Gilly Smith, Jamie Oliver: Turning Up the Heat (2006) ISBN 0-233-00168-9
• Gilly Smith, Jamie Oliver: The Kitchen Crusader (2006) ISBN 978-1-86200-414-6

External links[link]

Wikimedia Commons has media related to: Jamie Oliver

Wikiquote has a collection of quotations related to: Jamie Oliver

• Jamie Oliver Official website
• Jamie Oliver at the Internet Movie Database