07/03/2014 The One Show

Tell them what is on the show. OK, musical legend Jeff Lynne is here

and we will be finding out where the food tastes better hot or cold. And

the funny accent thing. I was just getting to that. Alistair McGowan

will find out why everybody sings with an American accent. And we have

the youngest many Scots -- mini kart racing driver on. Who is that?

Alfie! Hello and welcome to The One Show with Chris Evans and Alex

Jones. The weather is finally turning brighter this week and so

what better get to have an van Mr Blue Sky? Is there a doctorate in

the house? There certainly is. The man behind ELO, Jeff Lynne. Good

evening. Do I have to stand? If you like. Let's all stand up together.

Tell us about the medal around your neck. I have got a rather splendid

medal. I was really chuffed. A couple of nights ago, I had a great

ceremony with school leavers, university leavers, and there were

395 graduating. And they gave me this lovely medal. We have to

backtrack. Who gave you this medal from Wits University? Birmingham

City University. -- which university? They are the nicest

people I have ever known. So kind and so pleased to give it to me. You

are proud. I am. And it is never coming off. Did you get the scroll?

Yes, a lovely thing to hang on the wall. Show the picture! Oh, we have!

We also wanted to celebrate your work, so we rustled up and ELO

Midlands medley. # The sun is shining in the sky.

There ain't a cloud in sight. It has stopped raining and everybody

is here to play. Don't you know it is a beautiful new day?

# Mr Blue Sky, please tell us why you had to hide away for so long.

# Everybody walking down the street. # Everybody moving to the beat.

# Getting hot down in the USA. # I turned to stone when you have

gone. # I turned to stone when you are

coming home. # It is a living thing.

# It is a terrible thing to lose. # It is a giving thing.

# What a terrible thing to do. # Give me some time.

# I am living in twilight. # Oh, no, telephone line.

# Give me some time. # I am living in twilight.

# Hold on tight to your drink. # Hold on tight to your drink.

# When you feel your heart is breaking.

# Hold on tight to your dreams. Applause, applause! We understand

that Jeff's manager has asked for a CD of that. We don't know what he

will do with that! Copy or burn? Copy or burn? They are all from the

Midlands but you cannot tell from the way they are singing, can you?

No. Singing often has no accents and you have talked about this before.

Most people think in an American accent whether they mean to or not.

-- sing in an American accent. You will probably have practised in an

American accent. The one that sticks out to me is George from the

Beatles. He would be American all the way through until he came to the

word her. Like the her on her head! He would define a natural way things

were done in music and he would practice this Liverpool dialect and

are used to love it. Does music lend itself to an American accent? It

does. When you start, all the records you listen to and learn,

they are all singing in this trendy dialect that sounds so cool with

music put to it. When somebody very posh or does it, it just does not

have any... Read them? -- rhythm? Flow? It just sounds wrong so we

tend to go into the American dialect. Alistair McGowan has more

on how come we don't sing how we talk. Music may be universal

language but much of it had a distinctive American accent. Does

Tom Jones's Welsh singing voice betray its roots? And what about new

kid on the block John Newman. From Yorkshire! Would you credit it? Why

is the mid-Atlantic twang so common? This real American, a linguistics

lecturer, should know. When we hear this, the Internation differs,

stress, accent placement, pronunciation. All of that is

affected by singing. You stretch out words that he would not otherwise

and you change Internation because of the melody. So the rhythm and

melody neutralise the effects of accent and generate a new accent

which happens to sound generally like an American accent? Like Angels

by Robbie Williams, rather than pronouncing clearly. That letter T,

with that puff of air, is too harsh for singing that many pop stars want

to do. Is it also imitation, that singers want to sound like their

heroes? Yes. Imagine hound dog by Elvis in a Brummie accent. It does

not sound right! The American accent is discernible in generations of

British vocalists. Sonia, she talks like a Scouser. Growing up, I was

influenced by Bob Streisand, Elaine Paige. But whence sings... AMERICAN

ACCENT: I will not stop Loving you. Did you think about changing it? It

came naturally. Your pattern of speed is natural to Liverpool but it

gets ironed out when you are singing. With your accent, the

throat is cut off and you cannot sing. But when you sing, the accent

have to disappear because it goes through the back. What does she

sound like in her own accent? I can't do it!

# You will never stop me from Loving you. It does not sound the same!

Tricky the Sonia, but some British artists do sing in their own accent.

Chas and Dave, some of the best-known. Well done, you are in

the band! Would you always thing in your own accent? I didn't. In my

early career I was singing in an American accent. It really came to a

head when I toured America. I was singing in an American accent and I

suddenly felt a fraud. People asked me what part of the states I came

from. London, mate. That was the start of it. I tried things out in

my own accent but translating things into my own accent did not work. I

quickly decided that the only way to do it was to write my own songs. Is

it the lyrics that make you go into a London accent or the music? Any

Old Iron, for instance. If you do that in boogie Woogie style... That

sounds pretty good! I will do it like that. On the whole, I rather

like it when British artists use their own accent to make music that

I am not sure if Frank Sinatra would have been such a success if he came

from Nottingham. # And so I face the final

curtain... Well, could catch on! # I did it my way.

Very good film. This morning I was in my pyjamas eating cereal in the

kitchen listening to you two on Radio Two, and Chris opened a can of

worms. He asked if you would go back on tour, to which she replied if you

got 2000 responses and you got tens of thousands. 14,000 in a minute and

tens of thousands by the end of the show. So we thought we would do a

good luck thing for you. There is no way out since this morning. Five of

the biggest promoters in the world contacted us, we did not contact

them, saying they would pay and put the show on here and around the

world. Wembley Stadium phoned at 11 o'clock to say you can have delight

the 21st this year. Seriously! Are you free? I will have to check my

diary. Live Nation said forget Wembley. They can offer five nights

on the bounce at the O2 Arena and more if you want it. Come on, Jeff

Lynne, what do you say? I will have to think seriously about that! We

thought we had better check if you have got it still. You are not

auditioning Jeff Lynne, are you? We better had. To be honest, it is an

excuse to give him a banjolele. BBC budget again! Give us a blast. This

is just a banjolele and it is not mine, I have just picked it up. I

will play When I Am Cleaning Windows. You can all thing along. --

sing along. # When I am cleaning windows! Very

good! He has still got it. More than got it. Jeff, you have to think

ahead now. Who would you like to support you? Maybe they are

watching. Then we can sort it all out now. Chris Evans! They have just

cancelled all the menus! It is all over. It is all about Birmingham for

you on this trip. Tell us about the path of fame, the walk of fame. Yes,

the walk of stars in the posh bit of the centre where they have just

rebuilt it, for the last 20 years. All the time I have been away, you

see, so I missed all of that happening. And it is wonderful. The

buildings they have got to play in are just superb. Alongside any

marvellous building in the world. What they have decided to do is give

me a star on this walk. I am very chuffed about that, I have to say.

Are you friends with Jasper carrot? Yes, we are powerless. He is

basically going to take the Mickey out of me, probably, not that you

aren't! He is going to do that, and he will probably have a few really

good jokes up his sleeve. But he is doing the right thing, because he

will not be mean, he will be nice. But I am so proud to have the star

there. It is going to be great. The only thing I should say is, don't

put me behind the bins. I do not think they will do that, you have

got to be one of the biggest stars on there. One of the things Jeff

told us he missed about the UK was an English curry. So, we have

rustled one up for you. Can I eat it? Yes, you can. Nice try, by the

way. You could really be in your bedroom reading this. Tonight, Alex

Riley discovers it is not what spices you put in your dish, it is

all about the temperature you serve it at.

Serve your food piping hot. We have all heard that advice. It turns out

that it could be wrong. To find out why, I am heading to Marshfield

Farm, for a science lesson on taste and temperature with a professor

from Bristol University. And I get to eat ice cream! Firstly, one that

is frozen. Chocolate Fudge Brownie... That is delicious. And

then, one that has melted. The chocolate tastes a lot more intense

in that one, actually, and so does the Fudge, and there is a definite

sweetness about it. When we put food in our mouth, whatever kind of food,

the chemicals go into our taste receptors. Those receptors start

sending signals to our brain. The rate at which they send signals

depends upon the temperature. If you drop the temperatures, the amount of

signal going will be with used. But we evolved a long time ago, we have

probably optimised our sense and taste to work at a temperature of

food going into our mouth which is roundabout body temperature. So,

that is when the food tastes best? Yes, if the food is much colder or

much hotter than that, we will get false signals. It may taste too

salty, for example. Let's put the science to the test. We are offering

people three identical solutions, containing water, sugar and salt.

The only difference between them is the temperature. How will the first

one, which is very cold, taste? What you think? Salty. Salty. Next up,

the third solution, the hot one. Yes, sweet. Finally, the middle one,

and remember, the recipe is exactly the same. The only difference is,

this one is served at body temperature. So, to read, the

coldest drink tasted the most salty, the hottest tasted the sweetest, and

the one closest to body temperature had the best balance of sweet and

salty, just as the professor expected. But how does this science

applied to the real world? What is the optimum temperature to serve our

food? Time to speak to some people in the know. John and Peter have won

a Michelin star for the food at their restaurant in Bristol. To

them, temperature is the key to cooking, and what is not always

best. How do you decide what is the optimum temperature to serve a

dish? When you are trying to get the perfect temperature, normally, we

would serve it round about 60 degrees. From the perspective of the

diner, that might be a little bit too low. But if it is boiling hot,

honestly, it will ruin all the flavours in your mouth. So, our

people prepared to eat dishes traditionally served piping hot at a

warm temperature? The boys are making two batches of leek and

potato soup. One will be heated to 70 degrees, the other to 40. Why do

you think this will work better at 40 degrees? Flavour of the leak

comes through better, you really get the delicacy of the potato. We our

diners agree? Both soups are exactly the same recipe, the only difference

is the temperature. The first one is warm, the second is piping hot.

Which one was your favourite? The first one. I was the first one as

well. First one was really smooth and creamy, the second one was not

as nice. I preferred number one. Because it was not as hot as the

second one, you could taste all the flavours. I preferred number two. If

I did it at home it would be piping hot, so that is what I am used to. I

really could not tell the difference between them. Number one let the

flavours come out a bit more. So, three people preferred the warm

soup. Two people had no preference, and only one person preferred the

taste of the hot soup. So, it seems that when it comes to certain

dishes, warm can be more tasty than hot. I agree. Interesting point,

well made. By the way, joining that film, Alex on the sofa said, George

Formby... No! Isn't he the one that does those grills? Write... !

Anyway, Ireland take on Italy, Scotland take on France and the

mighty Wales will take down England... This is your bit! This

weekend Wales will take down England in the Six Nations Championship. But

if England beat Wales, we can still walk away with the Triple Crown,

because you can't, because you lost in the first game. Phil Tufnell has

already been to the hallowed ground of Twickenham to see if he can

capture the excitement of the game on canvas. Who wants a George Formby

chicken burger? The Six Nations is one of the

biggest tournaments on the rugby calendar. This year there is still

everything to play for. All of the players are at the top of their

game, and the media cannot get enough of it just they are filmed,

photographed, and some even captured on paper, the old-fashioned way.

Sports illustrator Paul Trevillion has been sketching sports stars for

decades. Over the years, he has captured some of rugby's greatest

players, including bill Beaumont, Joe Mulumbu and Jeremy Guscott. I

love rugby players. When you look at them, they are Greek gods. They are

so wonderful to draw. He got his first rugby sketching job in 1971,

when he grew one of the -- when he drew one of the great Welsh players

of the day, Barry John. The one which really caught my eye was Barry

John. I loved the penalty kick. The game has changed considerably

since the 1970s. Rugby players turned professional in 1996, and

today's England players can be up to two stone heavier than when Paul

first started sketching. When you luck at a rugby player, they are so

different to football players. Their upper body strength is incredible.

Their shirts fit them, they really do fit them. You put a shirt Honor

Oak replay, nobody is going to pull it! If you could draw a rugby ball,

you could draw a rugby player. The first thing you have got to do is

the shoulder line. Then you have got to do the body-line. Take it down to

the hip, and the hip is almost horizontal. From there, you can draw

the first leg. And then, from the knee, you come down. And if he is

holding the ball, one arm is there, up to the elbow, that goes along,

there is the body shape. So, you have got the figure. And then you

put the head in. But at that, you are ahead. Since the 1970s, the body

shapes of players have changed. They now have more muscle and bulk. They

have strict diets and training regimes which average used their

overall body fat by 5%. Their muscles are elongated. England

players like Chris Robshaw and Owen Farrell are finely tuned machines,

so how do you capture their movements on the pitch? The only way

you can get movement is, if you move the pen fast. You must move it fast.

If you start to hesitate when you draw, that is not movement. Movement

is fast. They do not grab the ball, they just hold it, you can actually

see the ball through their fingers. They are not grasping it. This is

what we are emphasising. And that is the other part of the arm. That is a

bit tricky, that bit. No, you are doing well. He has got hair, now, to

do the face... Some of them haven't! Do one eye, the nose, a

little bit of the mouth. Then you put a shadow under the chin.

Remember, they have got big, strong next. How do you reckon I did? That

is a rugby player! Sort of! I think you have done fantastic. The reason

it looks so good is because you followed me and you did not think

what you were doing. You just let the pen do the drawing. That is what

has got the movement. Shall we signed them? Yes, you sign it. I

will sign mine. Although if I was to sign yours, Philip, it would not

look out of place. Yes, every dog has his day. Good luck to England at

the weekend. In a minute we will be meeting the three drivers of these

three cars. But first of all let's find out what they get up to when

they are oval racing. Banger racing - the rules are simple, be the first

to get around the track 15 times. No hits allowed to the driver's door.

But anything other than that is allowed. Brilliant stuff. It is

absolutely crazy. Let's meet the driver of this car, 13-year-old

Alfie. How are you? I am fine. Hello, Alfie. Dirty hands. So, tell

us, there are two types of drivers, aren't there? Yes, there are roders

and wreckers. The roders are the ones that go for the championships

were to get the points up, and then you have the wreckers, where you are

aiming for one team, or one specific person, to take you out of the race.

There is a lot of bad blood, lots of scores to be settled? Yes, there is

a lot of battles that can go on. I am a roder at the moment. Your dad

is here, he is more of a wrecker, isn't he? What do you want him to

grow up as? A successful raising driver, hopefully. More of a roder.

It is a lot less work. What do you do at the track, mum? I like to film

Alfie's racing, just support him in his hobby. Alex, what are you

doing? I have got Billy and Steve, slightly older. I am a roder, and

then, it has to be done, I can be a wrecker, if there is anybody in the

way. I am wrecked! Well, it is a young man's game! You must have had

some pretty serious injuries? Yes, I have broken everything except my

skull. You are like the bionic man? Very much so. How do you modify a

car like this? Right, it is a normal streetcar, everything stripped out,

the glass, the window... All of the windows are gone, all of the seats

are gone, so there is nothing flammable. Then we have got a roll

cage put in, we have got batteries, the fuel lines are all inside. We

have got the harness. And for you, Alex, we have even taken out the

airbag and removed the CD player. Let's go over to Christopher. She

loves the colour, by the way. Let me just put on my glasses. That is it

for tonight. Fast And Fearless - Britain's Banger Racers is on BBC

Two, straight after Top Gear this Sunday. Thank you to our stock car

drivers, and of course, Jeff Lynne. Thank you to Alfie, everybody! Have

a great weekend, enjoy the rugby, and I will see you on Monday.