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Consider the fork : a history of how we cook and eat

Author: Bee Wilson; Annabel Lee
Publisher: New York : Basic Books, 2012.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
This book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology. From the birth of the fork in Italy as it discovered pasta, to  Read more...
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Genre/Form: Downloadable e-Books
Electronic books
History
Additional Physical Format: Print version:
Wilson, Bee.
Consider the fork.
New York : Basic Books, ©2012
(DLC) 2012016283
(OCoLC)778420435
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Bee Wilson; Annabel Lee
ISBN: 9780465033324 0465033326
OCLC Number: 812195353
Description: 1 online resource (xxiii, 327 pages) : illustrations
Contents: Pots and pans: with rice cooker --
Knife: with mezzaluna --
Fire: with toaster --
Measure: with egg timer --
Grind: with nutmeg grater --
Eat: with tongs --
Ice: with molds --
Kitchen: with coffee.
Other Titles: History of how we cook and eat
Responsibility: Bee Wilson ; with illustrations by Annabel Lee.

Abstract:

This book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology. From the birth of the fork in Italy as it discovered pasta, to culture wars over spoons in Restoration England, and tests for how to choose the perfect pan, this book examines the incredible creations that have shaped how and what we cook. Encompassing inventors, scientists, cooks and chefs, this is the previously unsung history of our kitchens.

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