The aveyron

‘Paris, like many old cities, is saturated with blood.’ The food writer Chris Newens certainly knows how to draw the reader in. A Londoner who has lived in Paris for the past ten years, he sets out to eat his way through all the arrondissements, starting with the 20th and spiralling backwards through the coil of the capital. Each chapter evokes the history and atmosphere of a different neighbourhood and focuses on one dish, which the author then attempts to cook in his authentically cramped Parisian kitchen. Newens, who read anthropology at the LSE, comes from a family that ran a bakery and tearoom for six generations and had their

When I studied anthropology back in the early 1980s, Neanderthals were still largely the bulk-browed brutes of yore, grunting in smoky caves and loping across the tundra. Their vanishing from the fossil record some 40,000 years ago was a result of competition, along with a little interbreeding, with our own forebears. The story, as I received it then, retained something of the racially hierarchical views at large when the first fossilised bones were recovered in Germany, from near the Neander river, in 1856. Neanderthals were made extinct by an altogether smarter creature. It was inevitable — the clue was in the name: Homo sapiens. Neanderthals have come a long way