Of all the unexpected things in contemporary literature, this is among the oddest: that kids have an inordinate appetite for very long, very tricky, very strange books about places that don't exist...

In the New Yorker library, I have long been shelved between Nadine Gordimer and Brendan Gill; an eerie little space nestled between high seriousness of purpose and legendary lightness of touch.

Whatever sense of professional competence we feel in adult life is less the sum of accomplishment than the absence of impossibility: it's really our relief at no longer having to do things we were never good at doing in the first place - relief at never again having to dissect a frog or memorize the periodic table.

When handsome men or beautiful women take up the work of the intellect, it impresses us because we know they could have chosen other paths to being impressive; that they chose the path of the mind suggests that there is on it something more worthwhile than a circuitous route to the good things that the good-looking get just by showing up.

There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.

I rush to add that I find the Web infinitely useful for rustling up information, settling arguments or locating the legends of rock stars.

What we eat is the one simplest way to declare who we are - the table reflects our values with a clarity that few other theaters of human behaviour posses.