The gourmands on the list (I'm thinking Charles and Gautam chiefly, but also several others) will probably be interested in Steven Poole's new book, You aren't what you eat (2012) http://stevenpoole.net/you-arent-what-you-eat/
Guardian's review: http://www.guardian.co.uk/books/2012/oct/21/what-eat-steven-poole-review <quote> The chef Anthony Bourdain writes of the chef Thomas Keller: "You haven't seen how he handles fish, gently laying it down on the board and caressing it, approaching it warily, respectfully, as if communicating with an old friend." The old friend, should we not have noticed, is dead. Are we to suppose that Keller is a medium? Or is he a necrophiliac fish-fiddler, a Jimmy Savile of the deep? </> The blurb: "Why is everyone so obsessed with food? How did chefs come to be the gurus of the age? And what’s with serving chips in a beaker and slivers of vegetable on hot stones? This polemic against “foodies” and their oral fixation pits Jamie Oliver against Jacques Derrida, and sees the author eating a nitro-frozen bolus of olive oil, marvelling at food fashion, and descending into the ninth circle of foodist hell at MasterChef Live." Interview: (53 mins) https://www.youtube.com/watch?v=3G1DcoLxQpY
