Food in books has a way of lodging in the memory. For some it might be the kidneys on Leopold Bloom’s mind in Joyce’s Ulysses. For others, it’s the hard-won German sausage that Ratty finds at the end of Wind in the Willows. The book may be rich or grotesque, stark or sickly sweet, but we, the reader, are always invited to ask ourselves why, and how, we choose to take it in.
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