Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled! Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, ...
Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled! Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer. "A cracking good read, as enjoyable as it is enlightening". (Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons'). "Wonderful...Witty, scholarly, utterly absorbing and fired by infectious curiosity". (Lucy Lethbridge, Observer). "[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery". (ELLE magazine). "A graceful study". (Steven Poole, Guardian).
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Publishers Weekly, 2012-07-02 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. (Oct. 9) (c) Copyright PWxyz, LLC. All rights reserved.
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