[P426.Ebook] PDF Ebook Consider the Fork: A History of How We Cook and Eat, by Bee Wilson
PDF Ebook 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
PDF Ebook Consider the Fork: A History of How We Cook and Eat, by Bee Wilson
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Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. 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.
- Sales Rank: #95584 in Books
- Brand: Bee Wilson
- Published on: 2013-10-08
- Released on: 2013-10-08
- Original language: English
- Number of items: 1
- Dimensions: 8.25" h x 1.00" w x 5.50" l, .79 pounds
- Binding: Paperback
- 352 pages
- Consider the Fork
Most helpful customer reviews
9 of 9 people found the following review helpful.
Interesting book with a few issues
By Marsapalto
I got this book because I am sort of a food nerd and there are few things out there that focus on the technology rather than the food. However this book is not a primer in the sense of teaching one what to do in the kitchen but is more a history of various kinds of kitchen tech.
It is divided into chapters by type - one for heat sources, forks, spoons, pots, etc. Each one goes as far back in history as the implement can be traced and looks at how it was used, spread culturally and changed over time. If you have interest in this type of material a lot of it is quite fascinating and will provide lots of random facts for dinner parties, at least if you go to dinner parties with other nerds (which I do!).
My biggest complaint is there are so many typos in the kindle edition! It is the worst kindle book I've read! They charge $13 for it yet seemed to assign the intern as copy editor, if anyone at all. It really surprised me that the quality would be so poor on a book like this. So I regret the price for sure, and hope they release a proof-read version.
Otherwise I have a few things I don't like about the content. First there is a very strong francophilia as far as cuisines go. She also discusses things in Britain a fair amount and the as a distant third, China. Occasionally other cultures pop in but you get the idea that she used maybe limited source material? Which brings me to my other concern - what source material did she use anyway? There is a lot of "experts say" sort of thing, with little attribution or notes or anything, and so given the style, in which she intersperses personal experiences and observations in with the history, I often found myself wondering where her information was coming from, and how completely researched it was. The overall impression is one of anecdotes rather than a comprehensive history.
Still they are usually enjoyable anecdotes! I'd say overall an interesting book but one I don't have complete faith in.
8 of 8 people found the following review helpful.
Tasty, but with a few bitter bits
By Caddis Nymph, Western Massachusetts
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.
0 of 0 people found the following review helpful.
Some tighter editing would have made this book much better..
By nonstopreader
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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