(to 12.00)
For the next four days viewers visit Ascot Racecourse to watch some of the principal races during the Royal Meeting.
This afternoon, if weather permits, viewers see the Royal Procession as it drives up the course to the Royal Enclosure.
2.30 Queen Anne Stakes
A race for three-year-olds and upwards, over the Royal Hunt Cup course, of seven furlongs, one hundred and fifty-five yards.
Henry Green is at a point down the course to describe the start in detail.
3.5 The Ascot Gold Vase
A race for three-year-olds and upwards over two miles.
Commentator: Peter Dimmock assisted by Peter O'Sullevan as race reader
3.45 Ascot Stakes
A handicap race for three-year-olds and upwards, over two-and-a-half miles.
Commentator: Peter O'Sullevan assisted by Roger Mortimer as race reader
Clive Graham is beside the camera overlooking the Parade Ring to help you to identify the horses and jockeys before each race.
Philip Harben emphasises the aesthetic value of well presented food.
Joan Robins illustrates this with sample dishes.
It has been proved beyond question that the physical enjoyment of food contributes largely to its nutritive value, and vice versa. Palate sensations comprising flavour (the chief one), texture, and temperature, are aided to a surprisingly large extent by eye sensations-the appearance of the dish. The whole makes up the sum of Food Presentation. Flavour has actually two separate components: taste (sensed by the taste-buds in the mouth) and odour (sensed by the nose). There are only four tastes: sweet, bitter, sour, salt; but an infinite number of odours. There are also physical sensations caused by pepper, mustard, etc. Apart from the natural flavours in food-and it has been the aim of these lessons to show the student how to retain, enhance, and control them-there are certain ancillary flavours and tastes which may be added to increase the palate-pleasing effects. Philip Harben
(to 16.30)
A play by Ada G. Abbott.
[Starring] Barbara Mullen
(sound only)
(to 22.25)