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000456011 020__ $$a9780465033324 (electronic bk.)
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000456011 1001_ $$aWilson, Bee.
000456011 24510 $$aConsider the fork$$h[electronic resource] :$$ba history of how we cook and eat /$$cBee Wilson ; with illustrations by Annabel Lee.
000456011 2463_ $$aHistory of how we cook and eat
000456011 260__ $$aNew York :$$bBasic Books,$$c2012.
000456011 300__ $$a1 online resource (xxiii, 327 p.) :$$bill.
000456011 504__ $$aIncludes bibliographical references and index.
000456011 5050_ $$aPots and pans: with rice cooker -- Knife: with mezzaluna -- Fire: with toaster -- Measure: with egg timer -- Grind: with nutmeg grater -- Eat: with tongs -- Ice: with molds -- Kitchen: with coffee.
000456011 506__ $$aAccess limited to authorized users.
000456011 520__ $$aThis book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food.  It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology.  From the birth of the fork in Italy as it discovered pasta, to culture wars over spoons in Restoration England, and tests for how to choose the perfect pan, this book examines the incredible creations that have shaped how and what we cook. Encompassing inventors, scientists, cooks and chefs, this is the previously unsung history of our kitchens.
000456011 588__ $$aDescription based on print version record.
000456011 650_0 $$aKitchen utensils$$xHistory.
000456011 650_0 $$aCooking$$xHistory.
000456011 650_0 $$aDinners and dining$$xHistory.
000456011 655_0 $$aElectronic books.
000456011 7001_ $$aLee, Annabel,$$d1966-
000456011 77608 $$iPrint version:$$aWilson, Bee.$$tConsider the fork.$$dNew York : Basic Books, c2012$$z9780465021765$$w(DLC)  2012016283$$w(OCoLC)778420435
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000456011 983__ $$aOnline
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