Using food to explore all manner of topics, from agriculture to zoology. In Eat This Podcast, Jeremy Cherfas tries to go beyond the obvious to see how the food we eat influences and is influenced by history, archaeology, trade, chemistry, economics, geography, evolution, religion -- you get the picture. We don't do recipes, except when we do, or restaurant reviews, ditto. We do offer an eclectic smorgasbord of tasty topics. Twice nominated for a James Beard Award.
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How to be a good host and a good guest
Megan Dean (left) and Matthew Smith (right)
World Philosophy Day happens later this week, which makes it a good time to be asking what constitutes good behaviour in a host and, equally, in a guest. I’m prompted by a recent article that took the rise in food allergies and intolerances as a starting point to ask how a host should act when faced with a guest whose professed allergies seem a tad suspect. Is it OK to ignore guest requests as snowflake signifiers? What should guests do when faced with intolerable food that they failed to inform their host about? In a perfect world, hosts and guests would accommodate one another’s needs; the world, however, is not perfect.
Notes- Megan A. Dean’s article The “Worst Dinner Guest Ever”: On “Gut Issues” and Epistemic Injustice at the Dinner Table appeared in Gastronomica 2022.
- The books Megan Dean mentioned were Elizabeth Telfer’s Food for Thought and Karen Stohr’s On Manners.
- Matthew Smith has an article in the same volume and has written about the rise in food allergies.
- There is, of course, a countervailing view to all this mutual respect of hosts and guests, the idea of dinner party as revenge. For an entertaining take on that, I recommend you start with Jesse Browner’s Shark Bait, also in Gastronomica.
- Here is the transcript.
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