Consider the Fork
A History of How We Cook and Eat
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- ¥1,900
発行者による作品情報
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.
PUBLISHERS WEEKLY
Some of humanity's least sung but most vital gadgets are celebrated in this delicious history of cooking technology. Food historian Wilson (Swindled) surveys eons of cookware, from the Neolithic Age's roasting spits and revolutionary clay pots by enabling the preparation of mushy liquid foods, they kept toothless people from starving to death to today's programmable refrigerators and high-tech sous-vide cookers. She deftly presents a wealth of scientific lore on everything from the thermodynamics of boiling to the metallurgical properties of knives. But she is also alive to the social context the medieval taste for highly refined and processed foods, she notes, relied on armies of exhausted kitchen maids whose constant grinding, sifting, and chopping made them the Cuisinarts of their day and cultural resonances of cooking customs. (She contrasts the aggressive piercing and carving of food at Western knife-and-fork meals with the gentle gathering of bite-sized morsels by chopsticks at Chinese tables.) Wilson is erudite and whip-smart, but she always grounds her exploration of technological change in the perspective of the eternal harried cook she's been one struggling to put a meal on the table. This is mouthwatering history: broad in scope, rich in detail, stuffed with savory food for thought.
