There is a lot to like about Diane Purkiss’s English Food. It’s a hefty thing, packed full of titbits to trot out down the pub, but also a serious consideration of how English food has changed over…
Everyone has a type they can’t resist. For the writer Kazuo Ishiguro, it’s old men. Old men secretly worried they’ve spent entire lives on the wrong side of history. Old men born in a world of…
This is a short book, but it carries a punch, as does its subject, the exclamation mark – or shriek, or bang, as it is occasionally and graphically called. I use the word ‘graphically’ advisedly, for…
With scientists mapping our neurons in ever greater detail, and programmers creating ever more humanlike artificial intelligence, the gap between brain and machine seems to be rapidly shrinking —…
I am staring at about a dozen, stiff, eight-foot high, orange-red penises, carved from living bedrock, and semi-enclosed in an open chamber. A strange carved head (of a man, a demon, a priest, a…
Menus are not merely functional lists – they are self-advertisements, exhibitions, seductions and, occasionally, objects of desire
Death has always haunted the splendid, squalid capital of the south, making it unlike any other Italian city, says Marius Kociejowski
A short history of art's obsession with the surgeon's scalpel
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