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Marc Notes:
Reading group guide inside--Cover.;Includes bibliographical references (p. [289]-303) and index.
Table of Contents:
Introduction -- Chapter 1. Pots and Pans -- With Rice Cooker -- Chapter 2. Knife -- With Mezzaluna -- Chapter 3. Fire -- With Toaster -- Chapter 4. Measure -- With Egg Timer -- Chapter 5. Grind -- With Nutmeg Grater -- Chapter 6. Eat -- With Tongs -- Chapter 7. Ice -- With Molds -- Chapter 8. Kitchen -- With Coffee -- Acknowledgments -- Notes -- Bibliography -- Index -- Reading Group Guide.
Review Quotes:
"Reading [
Consider the Fork] is like having a long dinner table discussion with a fascinating friend.... Leisurely but lively...a pure joy to read."--
Los Angeles Times
Review Quotes:
"Delightful.... [An] ebulliently written and unobtrusively learned survey."--
Harper's Magazine
Review Quotes:
"One part science, one part history, and a generous dash of fun."--
Good Housekeeping
Review Quotes:
"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."--
New York Times Book Review
Review Quotes:
"Fluid yet engaging, just like a good conversation over a pan of sizzling vegetables."--
New Republic
Review Quotes:
"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."--
Washington Post
Review Quotes:
"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."--
Parade
Biographical Note:
Bee Wilson is a celebrated food writer, food historian, and author of nine books, including
The Secret of Cooking. She writes for publications including
The Guardian and
The New York Times and lives in Cambridge, England.
Review Quotes:
"[A] sparkling...fascinating and entertaining book."--
The Sunday Times (UK)
Review Quotes:
"Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity."--
Observer (UK)
Review Quotes:
"A graceful study."--
Guardian (UK)
Review Quotes:
"A delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp sous-vide-style cookery."--
ELLE
Review Quotes:
"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."--
Spectator (UK)
Review Quotes:
"A cracking good read, as enjoyable as it is enlightening."--
Raymond Blanc, Chef-Patron. Le Manoir aux Quat'Saisons
Publisher Marketing:
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
"Like having a long dinner table discussion with a fascinating friend.... A pure joy to read."--Los Angeles Times
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
how we consume, and how we think about, our food. In
Consider the Fork, 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,
Consider the Fork is truly a book to savor.
Review Citations:
-
New York Times Book Review 12/01/2013 pg. 32 (EAN 9780465056972, Paperback)
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Publishers Weekly 07/02/2012 pg. 63 (EAN 9780465021765, Hardcover) - *Starred Review
-
Kirkus Reviews 08/15/2012 (EAN 9780465021765, Hardcover)
-
Discover 10/01/2012 pg. 21 (EAN 9780465021765, Hardcover)
-
Booklist 10/01/2012 pg. 22 (EAN 9780465021765, Hardcover) - *Starred Review
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Shelf Awareness 10/05/2012 (EAN 9780465021765, Hardcover)
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New York Times Book Review 11/18/2012 pg. 12 (EAN 9780465021765, Hardcover)
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Foreword 12/03/2012 (EAN 9780465021765, Hardcover)
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Kirkus Best Nonfiction 12/01/2012 pg. 43 (EAN 9780465021765, Hardcover)
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Shelf Awareness 12/28/2012 (EAN 9780465021765, Hardcover)
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Choice 03/01/2013 (EAN 9780465021765, Hardcover)
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New Yorker (The) 03/18/2013 pg. 76 (EAN 9780465021765, Hardcover)
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New York Review of Books 06/06/2013 pg. 62 (EAN 9780465021765, Hardcover)
-
Wilson Nonfiction Catalog 04/11/2019 (EAN 9780465021765, Hardcover)
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