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View other formats and editions. Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge, Observer '[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine 'A graceful study' Steven Poole, Guardian. Added to basket. Mary Berry's Quick Cooking.
Mary Berry. Shamil Thakrar.
Salt, Fat, Acid, Heat. Samin Nosrat. Good Food: Easy Student Dinners. Good Food Guides. MOB Veggie.
Ben Lebus. From the Oven to the Table. Diana Henry. The Quick Roasting Tin. Rukmini Iyer. Joy May. The Roasting Tin. Time to Eat. Nadiya Hussain. Sara Lewis. The Green Roasting Tin. Yotam Ottolenghi. The Good Food Guide Elizabeth Carter. All Colour Cookery Library.
The history of the peeler is more involved, but Wilson's main point is that its revolutionary design made it not only a cinch to peel loads of tough vegetable and fruit skins, but that the revolution subtly changed the way that people cooked and what they prepared. This is a common theme throughout Consider the Fork: how an innovation or an invention radically alters people's perceptions towards cookery and also towards food itself. Take the Cuisinart food processor. Literally overnight, one's ability to transform ingredients into delicious purees, a process that had previously demanded hours of labor usually of a poor kitchen maid , meant that restaurant menus and cookbook recipes suddenly featured lots of dishes that might be best described as baby food.
Many dishes were pureed, satin-smooth, and textureless. I highly recommend it for anyone who cooks and who enjoys thinking about how meals are based largely on the ease or lack thereof of kitchen technology. A fascinating tale of how food influenced cooking and eating implements in many cultures and how the implements influenced food.
Of interest to all "foodies". Nonetheless, an interesting if quirk book. Easy to read too. This is not a "page turner" but a book that makes one think. This sort of information should not be limited to just culinary students, it's the sort of information that helps people make wise decisions regarding our most biological necessity -- eating. My favorite "fact" from this book: Ferran Adria's kitchen employees at El Bulli began their mornings with plain ole cups of coffee and the staff meals were plain ole food, such as big pots of spaghetti.
Still, I'm looking forward to seeing the movie that's being made about El Bulli as the productions from that kitchen seem, to me, like the Emperor's New Clothes. Forks, knives, pots and pans, measuring cups. These kitchen fixtures seem so basic that we can hardly imagine a time in which they didn't exist. But Bee Wilson takes us that far back in history and presents a fascinating look at the tools of cooking and eating. How did humans cook food before pots?
Only by charring and grilling. How did people know when an egg was cooked before timers? By reciting six Lord's Prayers. And how did recipes come to have standard measurements? Well, they still don't - most of the world uses weight, a system much more accurate than cups.
A History of How We Cook and Eat
On one hand, Wilson deftly covers the basics in an informative, wide-ranging, and witty book. You can open any page of "Consider the Fork" and think, "I never even considered that! A smattering of history, a few attempts at charming personal anecdotes, and lots of name dropping don't yield much in the end. Skip to main navigation Skip to main navigation Skip to search Skip to search Skip to content.
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Consider the Fork: A History of How We Cook and Eat - Bee Wilson - Google книги
Admin Admin Admin, collapsed. Main navigation. Open search form. Search the Catalogue Website. Enter search query Clear Text. Saved Searches Advanced Search. Search Catalogue Website. Average Rating:. Rate this:. 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.