Consider the Fork: A History of How We Cook and Eat
| Author | : | |
| Rating | : | 4.14 (932 Votes) |
| Asin | : | 046502176X |
| Format Type | : | paperback |
| Number of Pages | : | 352 Pages |
| Publish Date | : | 2014-06-06 |
| Language | : | English |
DESCRIPTION:
(Answer: Don’t disrespect the sweat of the hardworking rice farmer.) --Mark Knoblauch . Wilson traces this deviation back to the difficulty of lugging scales westward across the frontier. Thermometers helped make home ovens practical. Most societies weigh recipe ingredients, but Americans continue to measure ingredients by volume. From Booklist *Starred Review* At every turn, Wilson’s history of the technology of cooking and eating upends another unexamined tradition, revealing that utensils and practices now taken for granted in k
Fascinating Trivia I 'had' to read this book for a college class I am taking - I use the parentheses because I actually loved this book (and how often can you say that about required college texts?) The author uses a conversational tone to walk us through a few millennia of kitchen lore and gadgetry. I can't say I've ever given much though to the fork before - but to . "Great gift for history buffsand cooksand those who eat food" according to Hula Monkey. I love this book and often give it as a gift to friends that enjoy history. They always get back to me after they have read it to thank me again for such a great read. If you haven't read it and you enjoy history - but it now.. Ibby Arnette said Fantastic.. I had to read a few chapters of this book for extra credit in a humanities class. After reading a small amount I was hooked! It goes over all sorts of different cooking tools and the whole history of them.
Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise.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. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Knives—perhaps our most important gastronomic tool—predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. The story of how we have tamed