Consider the Fork - by Bee Wilson (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat.</b> <p/> Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed <i>how</i> we consume, and how we think about, our food. In <i>Consider the Fork</i>, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. 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, <i>Consider the Fork </i>is truly a book to savor.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>[A] sparkling...fascinating and entertaining book.--<i><b>The Sunday Times (London)</b></i><br><br>A delightful compendium of the tools, techniques and cultures of cooking and eating. Be it a tong or a chopstick, a runcible spoon or a cleaver, Bee Wilson approaches it with loving curiosity and thoroughness.--<i><b>Spectator (London)</b></i><br><br>Delightful.... [An] ebulliently written and unobtrusively learned survey.--<i><b>Harper's Magazine</b></i><br><br>Fluid yet engaging, just like a good conversation over a pan of sizzling vegetables.--<i><b>New Republic</b></i><br><br>One part science, one part history, and a generous dash of fun.--<i><b>Good Housekeeping</b></i><br><br>Reading [<i>Consider the Fork</i>] is like having a long dinner table discussion with a fascinating friend.... Leisurely but lively...a pure joy to read.--<i><b>Los Angeles Times</b></i><br><br>The path from Stone Age flints to sous-vide machines whirs so smoothly that I found myself re-reading passages just to trace how the author managed to work in a Victorian copper batterie de cuisine along the way.--<i><b>Washington Post</b></i><br><br>Wilson celebrates the unsung implements that have helped shape our diets through the centuries. After devouring this delightful mix of culinary science and history, you'll never take a whisk for granted again.--<i><b>Parade</b></i><br><br>Wilson's insouciant scholarship and companionable voice convince you she would be great fun to spend time with in the kitchen.... [She is] a congenial kitchen oracle.--<i><b>New York Times Book Review</b></i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Bee Wilson</b> is a celebrated food writer, food historian, and author of five books, including <i>First Bite: How We Learn to Eat</i> and <i>Consider the Fork: A History of How We Cook and Eat</i>. She has been named BBC Radio's food writer of the year and is a three-time Guild of Food Writers food journalist of the year. She writes a monthly column on food in the <i>Wall Street Journal</i>. She lives in Cambridge, England.
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