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…
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…
Over dinner with a friend last week, halfway through a bottle of Merlot, I noticed her eyes starting to glaze over as I spoke. Normally, I’d be offended – but it’s something I’ve experienced a lot…
Tuesday 28 February marks the 70th anniversary of – in my view – the most important day in the history of science. On a fine Saturday morning with crocuses in flower along the Backs in Cambridge, two…
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 —…
Menus are not merely functional lists – they are self-advertisements, exhibitions, seductions and, occasionally, objects of desire
A short history of art's obsession with the surgeon's scalpel
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…
Death has always haunted the splendid, squalid capital of the south, making it unlike any other Italian city, says Marius Kociejowski
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