Download PDF Consider the Fork: A History of How We Cook and Eat, by Bee Wilson
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Consider the Fork: A History of How We Cook and Eat, by Bee Wilson
Download PDF Consider the Fork: A History of How We Cook and Eat, by Bee Wilson
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Review
"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"Delightful.... [An] ebulliently written and unobtrusively learned survey."―Harper's Magazine"[A] sparkling...fascinating and entertaining book."―The Sunday Times (London)"One part science, one part history, and a generous dash of fun."―Good Housekeeping"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"Fluid yet engaging, just like a good conversation over a pan of sizzling vegetables."―New Republic"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"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 (London)"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
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About the Author
Bee Wilson is a celebrated food writer, food historian, and author of five books, including The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World and First Bite: How We Learn to Eat and Consider the Fork: A History of How We Cook and Eat. 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 Wall Street Journal. She lives in Cambridge, England.
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Product details
Paperback: 352 pages
Publisher: Basic Books; 1st Edition edition (October 8, 2013)
Language: English
ISBN-10: 0465056970
ISBN-13: 978-0465056972
Product Dimensions:
5.4 x 1.2 x 8.2 inches
Shipping Weight: 12.6 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
254 customer reviews
Amazon Best Sellers Rank:
#47,569 in Books (See Top 100 in Books)
If you're interesting in cooking, this is the book for you. Didn't know that mortar and pestles have been around for 20,000 years? True, apparently. The overbite that humans have? Only 200-250 years since that developed; before that, top teeth met bottom teeth in the front of the mouth to make tearing meat from the bone directly more efficient. Changes in eating habits made for changes to the jaw. Amazing.Anyway, great info about food preparation through the ages, development of kitchen gizmos and labor-saving devices (especially once slaves and indentured labor disappeared from homes of the wealthy). Neat info like Americans are the only cooks in the world to use measuring cups and measuring spoons; everyone else measures in their hand or with their fingers (just a pinch) ... who knew? And some measure by weighing each ingredient, apparently much more exact.Charmingly written, like having a conversation, though a bit more editorial attention would have been helpful. A few words are glitched almost as though the ebook was scanned from a print copy, but howlers like the following show up every once in a while:"This whirling mechanism was a big improvement on quern still took two the basic quern, but a large rotary women to operate, one to feed in the grain and one to keep turning it." Huh? I swear I read that six times and still can't figure out what it might have been originally, how many sentences are jumbled together, or what. ('Quern' I got because it's explained elsewhere - it's the bottom part of a circular grain mill against which the upper stone is rotated to grind the grain.)So, I recommend the book despite the few puzzles that appear here and there. Graphically excellent, illustrations are crisp and clear (though I don't understand why fractions are sometimes displayed as graphics; one doesn't need a picture of 7/16" when the numerals as text are fine; typographically okay, formatted fine on my Kindle Keyboard.
I 'had' to read this book for a college class I am taking - I use the parentheses because I actually loved this book (and how often can you say that about required college texts?) The author uses a conversational tone to walk us through a few millennia of kitchen lore and gadgetry. I can't say I've ever given much though to the fork before - but to find out that when the fork became part of our meal routine, this led to quick, universal changes in our anatomy over very short periods of time? Who knew! I found this book incredibly informative and entertaining at the same time.
If you enjoy cooking ....or just enjoy eating....this book is a fun and entertaining read. But it is also far more than that. Combining anthropology and archaeology this well researched and documented book reveals far more than the history of apparatus and how cooking has changed. I discovered this book while reading a novel in which one of the characters was reading the book. I am glad that I ordered it for myself. Despite its contents heavy on history and science it is eminently readable. I bought it for my daughter for Christmas thinking she would enjoy it. Decided to read it myself and am so glad that I did. Written by a British writer it has a European and British tilt but for me that makes it all the more interesting. I think you will be surprised at the breadth of knowledge imparted you would never have thought about and certainly never associated with cooking much less the apparatus used for cooking. Covering the history of various cooking tools, both those that work and those discarded anyone interested at all in the subject of food will find this a tasty read. If there were six stars I would give it to this book and can highly recommend it both to the culinary inclined, those interested in history as well as the general reader.
My review is not for the book’s content but rather the actual book itself. I finally started reading it and love what I have read so far. This past weekend, however, the book literally fell apart at the seams. I was enjoying it immensely, when, quite suddenly, the pages detached from the cover. Even more interesting, it detached in almost identical thirds and now the individual pages are detaching which turns the pleasure of reading it into a juggling act. Unfortunately, my return/exchange window is closed so it seems I am stuck with a defective product. I am so sad and am quite certain that Bee Wilson would be disappointed with Amazon, Basic Books and the Perseus Book Group and whomever else is responsible for its construction and quality assurance. :(
I'm seriously crazy about this book. Wilson's research is impeccable. She writes with an engaging style, a pleasing wit and a depth of knowledge that repeatedly gives a reader pause for thought. The premise of the work is not another catalogue of recipes. It is, instead, true to the tile: how we cook, how we eat, and the technology that has made these essential tasks possible for ages. Wilson's love of the kitchen illuminates every page. For those of us who like nothing better than our kitchens and the gear we use to bake and cook, this book is the literary equivalent of a perfect batch of croissants.
Some tighter editing would have made this book much better.... but overall, the content is fascinating and is reasonably accurate. Very easily gobbled up in a day. While I would have preferred specific Chicago style end notes, general notes are provided, as is a bibliography for those who wish to fact check and research further. I enjoyed it. I'm not sure why the Kindle version has so many typos, but this seems to be a common complaint. I bought, and will always buy, a hard copy to read. I've tried, but I don't care for Kindle at all.
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