The madeleine effect

For the Frenchman Marcel Proust, the elixir of memory might have been a petite madeleine, but that wouldn’t work on British-bred me. What I needed was a can of Heinz cream of mushroom soup and a packet of Sainsbury’s cheese and onion crisps. As I gathered these and other long-neglected childhood foodstuffs from the supermarket shelves, I thought surely one sniff, one taste would be enough to take me right back. But to what, exactly? And how?

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On avoiding rare risks

Psychologists and risk experts are always telling us that we fixate far too much on unusual dangers and not enough on the hazards that we confront every day. The Glasgow helicopter crash will no doubt provide another opportunity to highlight our supposed irrationality as people demand inquiries to avoid a repeat of an accident that killed at least eight people, while five people die every day on the UK’s roads. But is it really illogical to worry about unusual causes of death and serious injury? I’m not convinced it is…

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What should we talk about?

It’s not just the improbability, if not impossibility, of reaching a conclusion that makes many dismissive of theoretical questions. There’s also a sense of vanity about the whole enterprise. Isn’t the very definition of hubris unduly solemn adults pretending that they can even begin to fathom the deepest mysteries of existence? From this perspective, much theology looks like blasphemy – “For who has known the mind of the Lord?” as the Bible puts it…

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The Virtues of the Table

How we eat, farm and shop for food is not only a matter of taste. Our choices regarding what we eat involve every essential aspect of our human nature: the animal, the sensuous, the social, the cultural, the creative, the emotional and the intellectual. Thinking seriously about food requires us to consider our relationship to nature, to our fellow animals, to each other and to ourselves. So can thinking about food teach us about being virtuous, and can what we eat help us to decide how to live? All this and more in my new book.

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