Food, James Bonds food
We don\u2019t often see James Bond eating in the films, but in the novel food is almost as important as espionage, cocktails, sex, villains and travel. As many await the release of the new Bond film, we want to take your taste buds on a journey, to the flavours that were so unimaginably exotic when these books were written in the 1950s and 60s.\n \nTom Jaine, former restaurateur and editor of The Good Food Guide, came of age when the Bond books were written. He remembers sneaking a copy of Casino Royale from his parents\u2019 book group and being transported by it\u2019s exoticism. The food was completely beyond the imagination for a post-war generation who were newly out of rationing.\n \nWe meet Edward Biddulph, archaeologist by day, Bond enthusiast by night who has written Licence to Cook, in which he recreates the meals in the Bond books. Edward teaches Sheila how to make Bond\u2019s most iconic dish - scrambled eggs. \n \nBiographer Andrew Lycett explains how the appetites of Ian Fleming made it into James Bond\u2019s own tastes. And food journalist Clare Finney connect with the desire to be transported on a culinary adventure when the world around you is rather drab.\n \nPresenter: Sheila Dillon\nProducer: Emma Weatherill