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The concept was, that if we produced it in large enough quantities
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Back in Time for Dinner

The concept was, that if we produced it in large enough quantities, we could reduce the...

The concept was, that if we produced it in large enough quantities, we could reduce the unit price

Full Transcript

00:00:01.000 --> 00:00:04.006
The concept was, that if we produced it in large enough quantities,
00:00:04.006 --> 00:00:06.024
we could reduce the unit price.
Duration
6 seconds
Views
18
Timestamp in Movie
00:33:05
Uploaded
Jun 26, 2025
Season
1
Episode
2
Genres
documentary

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Movie Summary

Guided by Annabel Crabb, an Aussie family goes on a time-travelling adventure to discover how the food we eat has transformed the way we live, the fabric of the nation and defined family roles over the past 60 years.
S01 • E01 Do you mind if I use your fridge, just to pop that in to set? - Back in Time for Dinner 00:04
Do you mind if I use your fridge, just to pop that in to...
S01 • E04 It emphasised its ingredients' delicate colours and flavours - Back in Time for Dinner 00:07
It emphasised its ingredients' delicate colours and...
S01 • E06 Yeah, I mean, you know, maybe you'll think the shops are rubbish. - Back in Time for Dinner 00:05
Yeah, I mean, you know, maybe you'll think the shops...
S01 • E02 If we reduced the unit price, then people would be able to - Back in Time for Dinner 00:08
If we reduced the unit price, then people would be able to
S01 • E03 So what we've really got to prove - Back in Time for Dinner 00:05
So what we've really got to prove
S01 • E04 A complete contrast to the richly sauced, heavy French cooking - Back in Time for Dinner 00:05
A complete contrast to the richly sauced, heavy French...
S01 • E05 I'm quite lucky, because it strikes me as being a fairly classical dish. - Back in Time for Dinner 00:04
I'm quite lucky, because it strikes me as being a...
S01 • E01 A fridge cost around 11 times the average weekly wage, - Back in Time for Dinner 00:10
A fridge cost around 11 times the average weekly wage,
S01 • E06 There's been an astonishing 25% increase in the number - Back in Time for Dinner 00:06
There's been an astonishing 25% increase in the number
S01 • E03 MUSIC: Chicken Strut by The Meters - Back in Time for Dinner 00:08
MUSIC: Chicken Strut by The Meters
S01 • E05 Stuffed chicken breast with bacon and mushrooms. - Back in Time for Dinner 00:04
Stuffed chicken breast with bacon and mushrooms.
S01 • E02 And it was true, of course, because no sooner had - Back in Time for Dinner 00:11
And it was true, of course, because no sooner had
S01 • E04 'The Terrace Room at the Dorchester is a foodies' place of pilgrimage. - Back in Time for Dinner 00:05
'The Terrace Room at the Dorchester is a foodies'...
S01 • E05 I've sent Ready Steady Cook regular Brian Turner - Back in Time for Dinner 00:06
I've sent Ready Steady Cook regular Brian Turner
S01 • E06 Our first stop is the new fishmonger run by Jonathan. - Back in Time for Dinner 00:05
Our first stop is the new fishmonger run by Jonathan.
S01 • E04 'The "surprise" being that it'll knock you back about £57.' - Back in Time for Dinner 00:08
'The "surprise" being that it'll knock...
S01 • E02 The new cheap chicken cost a third less and sales leapt from - Back in Time for Dinner 00:09
The new cheap chicken cost a third less and sales leapt from
S01 • E05 They'll be competing to cook a delicious two-course meal - Back in Time for Dinner 00:07
They'll be competing to cook a delicious two-course...
S01 • E06 We opened July 1st this year. - Back in Time for Dinner 00:04
We opened July 1st this year.
S01 • E06 Things are looking really nice, really comfortable now, yeah. - Back in Time for Dinner 00:04
Things are looking really nice, really comfortable now,...