This philosophical cookbook argues that the culture of food and dining is essential for our collective wellbeing and betterment.

If you had asked Friedrich Nietzsche to choose between risotto and bratwurst, he would have betrayed his national cuisine. As far as the German philosopher was concerned, risotto fueled philosophy's future.

Asserting the importance of risotto to philosophy sounds absurd, but Thinking & Eating challenges that perception by reestablishing the cultural significance of eating.

The cookbook was published in 2019 by The School of Life, an educational company tackling topics that school overlooks, such as relationships, taxes, regret, parenting, and emotional wellbeing.

The School of Life was co-founded by the philosopher and author Alain de Botton in 2008; his works include the 2006 title The Architecture of Happiness and 1993's Essays in Love, which sold two million copies.

Alongside essays, Thinking & Eating features recipes organized according to ingredients, followed by further recipes organized into the categories 'Looking After Ourselves', 'With Friends', 'Relationships', 'Good Enough', and 'Food for Thinking'.