Thinking with Food
Matthew Sweet cooks up a conversation about what food helps us think about - from philosophy to ideas about perfection and preserving cultural traditions.
The links between food and philosophy, ideas about experimentation, taste and how food and traditions become part of our identity are explored by Matthew Sweet in Radio 4's round-table discussion programme. His guests are:
Author John Lanchester, who writes restaurant reviews and whose latest novel is called Look What You Made Me Do
Food writer Felicity Cloake, who writes a Cook the Perfect column for The Guardian newspaper and has published books called Red Sauce, Brown Sauce: A British Breakfast Odyssey, Peach Street to Lobster Lane: Coast to Coast in Search of Real American Cuisine and now her debut novel The Underdog.
Professor Barry Smith, director of the Institute of Philosophy at the University of London's School of Advanced Study
Philosopher Suki Finn, whose book What's in a Donut Hole? uses food to explore classic philosophical puzzles
Author Samantha Ellis, whose book Chopping Onions on My Heart is a memoir about Iraqi Jewish food, language and culture
Producer: Eliane Glaser
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