by Dwight Furrow
Does food express emotion? At first glance, most people might quickly answer yes. Good food fills us with joy, bad food is disgusting, and Grandma’s apple pie warms and comforts us. However, these reactions confuse causation with expression. We can see the confusion more clearly if we look at how music can cause emotion. A poorly performed song might make us feel sad but is not expressing sadness. Similarly, I might feel exhilarated listening to Samuel Barber’s serene yet sorrowful Adagio, but the work does not express exhilaration. Bad food might disgust us, but it isn’t expressing disgust, just as great food causes pleasure but doesn’t express it. Expression involves more than causing an effect; it requires communication, revelation, or the conveyance of meaning. Causation is related to expression, but they are not synonymous.
Philosophers have long been skeptical that food can express emotion. Elizabeth Telfer, in her seminal work Food for Thought, argues that while emotions can motivate the preparation of food, food itself cannot express deeply felt emotions. She writes, “…good food can elate us, invigorate us, startle us, excite us, cheer us with a kind of warmth and joy, but cannot shake us fundamentally in that way in which the symptoms are tears or a sensation almost of fear.” Similarly, Frank Sibley, a leading figure in 20th Century aesthetics, argued that flavors and perfumes, unlike major art forms, lack expressive connections to emotions such as love, hate, grief, or joy. According to Sibley, foods’ aesthetic qualities do not have the depth to engage with complex emotional narratives.
This philosophical skepticism seems at odds with everyday experience. Doesn’t Grandma’s apple pie express love? Doesn’t a Thanksgiving turkey communicate gratitude? Doesn’t macaroni and cheese sometimes convey comfort and security? Are philosophers missing something? Science suggests they might be. Research shows systematic connections between food and emotion. The brain’s olfactory bulb, which processes smells, is closely linked to the hippocampus and amygdala, regions governing memory and emotion. There is substantial evidence that the environment in which food is consumed plays a role in memory encoding, making settings and rituals especially evocative. Read more »


Of all the jobs I have had over the long years of working, from being



Anjum Saeed. Untitled (After Rumi). 2012.
In October last year, Charles Oppenheimer and I wrote a 
infamous lepidopteran, Cydia pomonella, or codling moth. The pom in its species names comes from the Latin root “pomum,” meaning “fruit,” particularly the apple (which is why they’re called pome fruits), wherein you’ll find this worm. It’s the archetypal worm inside the archetypal apple, the one Eve ate. (Not. The Hebrew word in Genesis, something like peri, just means “fruit.” No apple is mentioned. And please, give the mother of all living a break.)



The Australian author Richard Flanagan is the 2024 winner of the prestigious Baillie Gifford Prize for Non-Fiction for his book Question 7. The book is a brilliant weaving together of memory, history, of fact and fiction, love and death around the theme of interconnectedness of events that constitute his life. Disparate connections between his father’s experience as a prisoner of war, the author H.G. Wells, and the atomic bomb all contributed towards making Flanagan the thinker and writer he is today. The book reveals to us his humanity, his love of family and of his home island of Tasmania; it is what Flanagan expects of a book when he says, ‘the words of a book are never the book, the soul is everything’, and this book has ‘soul’.


After I moved from the UK to the US it took me only a couple of years to cede to my friends’ pleas and start driving on the right. When in Rome, and all that. But I still like to irritate Americans by maintaining that we Brits are better at this essential mechanical skill. I mean, when we drive, we