Culinary Culture and Globalisation - Dignity
Britain congratulates itself on the success of its restaurants and its stable of 21 multiple Michelin-starred eateries, but how many people know that Germany has nearly double that figure? What are the Germans cooking up that leaves the Brits behind? Economic sociologist Christel Lane discusses her recent research with Laurie Taylor, arguing that, while French culture still dominates in restaurants awarded multiple stars by the 'little red book', it is a regional emphasis which sets Germany apart. Food critic and editor of Waitrose Kitchen William Sitwell joins the discussion of the extent of globalising factors in the high end restaurant industry. Does the ubiquity of lemongrass or the rise of the Othello Cake show that French influence is starting to wane?
Also in the programme: why do we show dignity towards the dead when they are not around to appreciate it? Dignity is a quality which pervades many aspects of modern life. Philosopher Michael Rosen explains the practical applications of dignity, how it forms the basis of notions like human rights and the tangles and confusions that arise from diverging notions of what dignity means.
Producer: Charlie Taylor.