“I was very good at chemistry, the chemistry of food and all that. But I went to University without doing any biology… I remember the first couple of lectures, and I thought the lecturers were saying “D and A” , not “DNA”.  I really had no idea what they were talking about…”

“Because I undertook my thesis in the Humanities I was able to step outside the usual thesis structure. I did not know it at the time but stepping away from convention allowed me to easily publish much of my thesis as a book “Food, Morals and Meaning: The Pleasure and Anxiety of Eating” (Routledge), which is now in its second edition”

In this Session, Professor John Coveney joins Steph and Tamara to talk about the variety of his day, his journey from a printing apprenticeship in London to Professor of Food, Culture and Health at Flinders University, in Adelaide, and he shares with listeners a brief but ancient history of guilt, pleasure and food in moderation, and turning his PhD into a book that is now in its second edition.