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Writer Christina Hardyment introduces her new anthology of cooking and feasting selected from novels, stories and poems that use food to tempt and seduce and from fine writing about great cooks. The illustrated collection includes banquets featured in the works of many authors, from Gustave Flaubert to F Scott Fitzgerald, and recipes either featured or favoured by authors including Emily Dickinson’s gingerbread and George Orwell’s method of brewing tea.

Hardyment is author of many books on literature and social history including Writing Britain: Wastelands to Wonderlands and The World of Arthur Ransome and editor of Pleasures of the Garden: A Literary Anthology. Here she talks to Donald Sloan, head of Oxford Gastronomica.