Thinking Allowed Folgen

Smart/casual dining - Once fine dining meant chandeliers, white tablecloths, and suited waiters. Yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out street stalls where the burgers are organic. The US food writer, Alison Pearlman, talks to Laurie Taylor about the forms and flavours taken by this 'foodie' revolution. Through on-the-scene observation and interviews with major players and chefs, she explores the blurring of boundaries between high and low cuisine. She's joined by Alan Warde, Professor of Sociology at the University of Manchester.'Teddies' and 'Gollies' - US English Professor, Rhoda Zuk, talks to Laurie about her historical study into the place and meaning of teddy bears and golliwogs in children's lives and books, as well as in the 'racist' imagination. Producer: Jayne Egerton.