Paul Levy

A Google search for ‘Danny Lyon’ produces more than eight million results in 0.30 seconds, yet the celebrated American photojournalist and filmmaker is little known in the UK. This superb, quixotic, bare-all memoir ought to change that. Starting in 1962, Lyon not only photographed the heroes of the US civil rights movement as staff photographer

Farmer, restaurateur, critic, foodie activist, traveller (he’s worked in Zimbabwe as well as South Africa), cookery book writer, longtime TV presenter of New Scandinavian Cooking, food columnist for a couple of Norwegian papers as well as formerly for the Washington Post, Andreas Viestad’s belt has many notches. He lives between Oslo and Cape Town and

It’s been a century since the heyday of the Bloomsbury group, and now Nino Strachey, a descendant of one of the key families, has written a superb, sparky and reflective book charting the doings of the younger members of the artistic and intellectual coterie. While it is easy to identify Old Bloomsbury – familiar names

Truffles smell of sex. Even if we can’t quite say what we mean by ‘smell’ or ‘sex’ in this sentence, the much sought-after underground fungi emit something analogous to the pheromones that subconsciously attract us to other human beings. On the conscious level, these members of the family Tuberaceae release aromas ranging from floral to

In his excellent, brief chronicle of foie gras, Norman Kolpas lists Kate Winslet, Ralph Fiennes, Thandie Newton, Ricky Gervais and the late Sir Roger Moore as among those who don’t want you to eat it, as well as Fortnum & Mason and the state legislature of California, which declared its production and sale illegal in

Harold McGee’s Nose Dive: A Field Guide to the World’s Smells is an ambitious and enormous work. Indeed it’s so large, at 654 pages and weighing nearly a kilo, that I could only manage to read it at the kitchen table — which made me appreciate its wipe-clean binding. Its distinctive new-book smell (there is

It wasn’t Henri IV’s Sunday poule au pot or Herbert Hoover’s less sexy-sounding chicken in every pot, but even in the mid-20th century chicken was a rare treat, not a cheap meal. What has happened to transform the noble Gallus gallus domesticus into what Paul R. Josephson startlingly calls ‘a genetically formed meat machine’? Chicken

Until fairly recently, all over the western world there were specialised eating places catering largely for Jews who respected the kashrut dietary laws. From family caffs to white tablecloth establishment, these called themselves ‘dairy restaurants’. They were nearly, but not quite, vegetarian, since they allowed (the kosher-defined) fish with fins and scales. This wondrously weird,

Do you regard fat as a noun, a food substance all humans eat and need? Or as an adjective, denoting something you want to avoid being? Though the subtitle seems to indicate that this disturbing, closely argued book has the olive oil vs lard culinary axis as its subject, Christopher Forth dispenses with the food

In matters of culture and ethnicity, I take my lead from my old friend and guide Sir Jonathan Miller. Like him, I count myself as Jew-ish, and, as every Jew-ish person knows, you are what you eat; these traits are expressed most poignantly in our food. Not in the ancient (and incoherent) Hebrew dietary laws,

What is the most repulsive sentence in English/American literature? Even as a 12-year-old American boy, I cringed when reading, in Ernest Hemingway’s For Whom the Bell Tolls: ‘But did thee feel the earth move?’ At school I bought the myth of Hemingway as the master craftsman of American letters, teaching us to keep our sentences

Richard Wrangham embraces controversy, and appears to enjoy munching apples from carts he upsets himself. While his new book seems to be the history of an amalgam of moral and political virtues and vices, its thesis is actually the large claim that these have evolved; and he has no compunction about writing that the foundation

Dora Carrington (1893–1932) was at the heart of the Bloomsbury story. As an art student, she encountered the love of her life, the homosexual biographer Lytton Strachey; and this pair of Edwardian virgins actually managed to consumate their relationship in 1916. She loathed her given name, and insisted on her new friends, such as Virginia

Though Alice Waters is not a household name here, that is precisely what she is in America — the best-known celebrity cook, the person who inspired the planting of Michelle Obama’s White House vegetable garden, the recipient of the National Humanities Medal, the Légion d’Honneur, vice-president of Slow Food International, the founding figure of California

Theatre buildings are seriously interesting – as I ought to have appreciated sooner in the course of 25 years writing about theatre and opera. This coffee-table whopper, weighing in at just under a kilo, dazzles: Michael Coveney’s text is even better than Peter Dazeley’s remarkable photographs. And in a luminous foreword, Mark Rylance sets out

As a food writer Patience Gray (1917–2005) merits shelf-space with M.F.K. Fisher, Elizabeth David and Jane Grigson. Fleeing from the dreary predictability of her Home Counties upbringing, Gray became, among other things, the first women’s page editor of the Observer; co-author of a bestselling cookery book (the 1957 Plats du Jour with Primrose Boyd); and,

Forgotten? Though I can rarely attend their dinners (in Birmingham), I am a proud member of the Buckland Club (motto: Semper in ventrem aliquid novi). Dedicated to the memory and gastronomic exploits of Francis Trevelyan (Frank) Buckland (1826–1880), the Oxford-born surgeon, natural historian and popular writer who aspired to eat a member of every living

The enormous desk on which I am writing this is swamped by four precarious piles of books, one topped by an ancient Filofax, another by a small framed photograph of a long-dead friend. I still bear the bruises from last week when I fell out of bed and triggered an avalanche of the book mountain