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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.

Contributors

Commentator (Queen Anne Stakes):
Michael O'Hehir
Reporter (Queen Anne Stakes):
Henry Green
Commentator (The Ascot Gold Vase):
Peter Dimmock
Race-reader (The Ascot Gold Vase)/commentator (Ascot Stakes):
Peter O'Sullevan
Race-reader (Ascot Stakes):
Roger Mortimer
Parade Ring commentator:
Clive Graham

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)

Contributors

Presenter/cook:
Philip Harben
Cook:
Joan Robins
Producer:
S. E. Reynolds

BBC Television

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About this data

This data is drawn from the Radio Times magazine between 1923 and 2009. It shows what was scheduled to be broadcast, meaning it was subject to change and may not be accurate. More