Consider the Fork: A History of How We Cook and Eat, (Paperback)

from 2wonderY

At first, I was comparing this book to Michael Pollan's 'Cooked: A Natural History of Transformation' as it seemed to be covering the same ground with the history of the four basic cooking techniques. But then it took off and is discussing all the technological details of implements. The chapter ...

from etxgardener

This is a fun social history of how the preparation of food has evolved over the ages. It's full of interesting little factoids like in in the age of open hearths, most chefs worked in their underwear, or even in the nude due to the heat and the possibility of clothing catching on fire. The Unite...

from LisCarey

This is a fascinating look at the history, not of foods or of cooking, but of the technology of cooking.What we eat and how we cook is determined not just by what raw food materials are available, but also by the available tools. Mastering fire was the first step toward eating food that isn't raw...

from michigantrumpet

Bee Wilson makes the argument that how we cook and eat has cultural and epicurean import. The Chinese have very little fuel and thus rely upon food which has been chopped into small bite-sized bits which can be quickly stir fried in a wok. Chopsticks work well because the food is small enough tha...

from

Synopsis: This is a history of how food was prepared from open flames to the current technology. Review: This is dense reading, but also entertaining and enlightening.