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Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor. Publisher
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Previews available in: English
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1
Consider the Fork: A History of How We Cook and Eat
2014, Penguin Books, Limited
in English
0141049081 9780141049083
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2
Consider the Fork: A History of How We Cook and Eat
Jan 01, 2013, Tantor Media Inc
preloaded digital audio player
1467650676 9781467650670
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3
Consider the fork: a history of how we cook and eat
2012, Basic Books
in English
046502176X 9780465021765
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4
Consider the Fork: A History of How We Cook and Eat
2012, Penguin Books, Limited
in English
014196085X 9780141960852
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5
Consider the Fork: A History of How We Cook and Eat
Oct 09, 2012, Tantor Audio
mp3 cd
1452659575 9781452659572
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6
Consider the Fork: A History of Invention in the Kitchen
2012, Penguin Books, Limited
in English
1846143403 9781846143403
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Community Reviews (0)
Feedback?October 10, 2020 | Edited by ImportBot | import existing book |
March 3, 2014 | Edited by Nancy McGuire | Edited without comment. |
March 3, 2014 | Edited by Nancy McGuire | Added new cover |
June 14, 2012 | Created by LC Bot | import new book |