From a carvery lunch in Howards End to emotional Eurocrats. Thea Lenarduzzi and Lucy Dallas are joined by Norma Clarke to discuss the role in literary creation of food and its increasingly fraught means of production, and Russell Williams reports on the bookshops of Paris during lockdown and reviews the new novel by a totemic figure in French literature, Jean-Philippe Toussaint.

The Literature of Food: An introduction from 1830 to present by Nicola Humble

Farm to Form: Modernist literature and ecologies of food in the British Empire by Jessica Martell

Read My Plate: The literature of food by Deborah R. Geis

The Cambridge Companion to Literature and Food, edited by J. Michelle Coghlan

Les Émotions by Jean-Philippe Toussaint

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