Consider the fork a history of how we cook and eat

Wilson, Bee. (Author). Lee, Annabel. (Added Author).

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 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.

Record details

ISBN: 9780465033324 (electronic bk.)
ISBN: 0465033326 (electronic bk.)
Physical Description: electronic resource
remote
1 online resource (xxiii, 327 p.) : ill.
Publisher: New York : Basic Books, 2012.

Content descriptions

Bibliography, etc. Note:	Includes bibliographical references and index.
Formatted Contents Note:	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.
Source of Description Note:	Description based on print version record.