{"product_id":"consider-the-fork-a-history-of-how-we-cook-and-eat","title":"Consider the Fork: A History of How We Cook and Eat","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tReading group guide inside--Cover.;Includes bibliographical references (p. [289]-303) and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction -- 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Reading [ \n\u003ci\u003eConsider the Fork\u003c\/i\u003e] is like having a long dinner table discussion with a fascinating friend.... Leisurely but lively...a pure joy to read.\"-- \n\u003ci\u003e\u003cb\u003eLos Angeles Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Delightful.... [An] ebulliently written and unobtrusively learned survey.\"-- \n\u003ci\u003e\u003cb\u003eHarper's Magazine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"One part science, one part history, and a generous dash of fun.\"-- \n\u003ci\u003e\u003cb\u003eGood Housekeeping\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eNew York Times Book Review\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Fluid yet engaging, just like a good conversation over a pan of sizzling vegetables.\"-- \n\u003ci\u003e\u003cb\u003eNew Republic\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eWashington Post\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eParade\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBee Wilson\u003c\/b\u003e is a celebrated food writer, food historian, and author of nine books, including \n\u003ci\u003eThe Secret of Cooking\u003c\/i\u003e. She writes for publications including \n\u003ci\u003eThe Guardian\u003c\/i\u003e and \n\u003ci\u003eThe New York Times\u003c\/i\u003e and lives in Cambridge, England.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[A] sparkling...fascinating and entertaining book.\"-- \n\u003ci\u003e\u003cb\u003eThe Sunday Times (UK)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity.\"-- \n\u003ci\u003e\u003cb\u003eObserver (UK)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A graceful study.\"-- \n\u003ci\u003e\u003cb\u003eGuardian (UK)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eELLE\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eSpectator (UK)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A cracking good read, as enjoyable as it is enlightening.\"-- \n\u003ci\u003e\u003cb\u003eRaymond Blanc, Chef-Patron. Le Manoir aux Quat'Saisons\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAward-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 \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Like having a long dinner table discussion with a fascinating friend.... A pure joy to read.\"--\u003ci\u003eLos Angeles Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e 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 \n\u003ci\u003ehow\u003c\/i\u003e we consume, and how we think about, our food. In \n\u003ci\u003eConsider the Fork\u003c\/i\u003e, 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, \n\u003ci\u003eConsider the Fork \u003c\/i\u003eis truly a book to savor.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/01\/2013 pg. 32 (EAN 9780465056972, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/02\/2012 pg. 63 (EAN 9780465021765, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eKirkus Reviews\u003c\/span\u003e 08\/15\/2012 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eDiscover\u003c\/span\u003e 10\/01\/2012 pg. 21 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2012 pg. 22 (EAN 9780465021765, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 10\/05\/2012 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 11\/18\/2012 pg. 12 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eForeword\u003c\/span\u003e 12\/03\/2012 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eKirkus Best Nonfiction\u003c\/span\u003e 12\/01\/2012 pg. 43 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 12\/28\/2012 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eChoice\u003c\/span\u003e 03\/01\/2013 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew Yorker (The)\u003c\/span\u003e 03\/18\/2013 pg. 76 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Review of Books\u003c\/span\u003e 06\/06\/2013 pg. 62 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780465021765, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Wilson, Bee\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Basic Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2013-10-08\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|History|Cooking|Essays \u0026amp; Narratives|Social Science|Customs \u0026amp; Traditions\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Kitchen utensils|History|Cooking|Dinners and dining\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.75 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780465056972\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780465056972\u003c\/p\u003e","brand":"Basic Books","offers":[{"title":"Default Title","offer_id":51154491703574,"sku":"SP-9780465056972","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780465056972_spiral.png?v=1774947153","url":"https:\/\/lusper.myshopify.com\/products\/consider-the-fork-a-history-of-how-we-cook-and-eat","provider":"Lusperbooks","version":"1.0","type":"link"}