Food & Cooking

What creates flavour? Our sensory environment, our knowledge, or the existing qualities of what we eat? The philosopher explores the best five books on taste.

The London Times award-winning food columnist takes an irreverent look at the world of food writing, from restaurant critics to celebrity chefs

The Californian winemaker gives us a fabulously eclectic reading list for understanding and enjoying the world of wine.

The Puritans got modern American cuisine off to a bad start. But the food writer and critic says subsequent immigrants have helped create a culture where food is appreciated.

Struggling to hold yourself to a calorie-counting regimen? Ignore the conventional advice on losing weight, says science writer Gary Taubes – what constitutes a healthy diet needs to be drastically re-evaluated

Great desserts can be amazingly simple, and even low in fat. The pastry chef and author cooks up a mouth-watering reading list to bring your recipes up to date

Do you know what’s in the food you eat, and how it gets from field to plate? The author of an acclaimed exposé of American agribusiness tells us where to look if we want to become better-informed consumers

A culinary tour of Italian food, with co-founder of the acclaimed River Café restaurant Ruth Rogers. She tells us about the books that have inspired her, including the one she asks all her chefs to read!

Samantha Clark, co-founder of the award-winning restaurant Moro, tells us about the camper van trip to Morocco that inspired her, and why we should all get acquainted with chicharrones and calzots!

From body and blood of Christ or an act of seduction to a means of social control and even a weapon of war – Professor Steven Kaplan picks the best books on the history and power of food.