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Sorry, what will you say?

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Feel good inside of them. With What's Up Docs and Complex with Kimberly Wilson. Listen on BBC Sounds.

This is the Arts and Ideas podcast with me, Matthew Sweet. Oysters made Jean-Paul Sartre vomit.

He preferred beans and he didn't a stake with consequences.

David Hume's signature dish was mutton head broth. Derek Parfit used to make instant coffee

using the hot tap. So many great philosophers, so many dietary requirements. But what if we go

looking for philosophical ideas in food itself,

in the hole in a bagel, in the perfect chicken teakamasa, in the space between the potato

and the chip? This is the sort of thing we talk about in our office. Great, I said,

why don't we get all the guests in tonight to bring some food?

Ah, said the producer, so we can take each contribution and use the program to explore the

epistemology, the phenomenology, the history and the aesthetics of food. Yeah, I said,

and somebody might bring cake in. Anyway, what a haul, listeners, what a haul.

It's like the freethinking harvest festival tonight,

or maybe the free-thinking Chavot, the Jewish festival that celebrates the wheat harvest.

That's today.

And I can see there are sweet and savory items around the table.

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