Consider the Fork: A History of How We Cook and Eat by Bee Wilson

By Bee Wilson

Considering that prehistory, people have striven to tame fireplace and ice, and feature braved the company ends of mashers, scrapers, and razor-sharp knives—all within the identify of constructing anything scrumptious (or, at the least, edible). The know-how of foodstuff concerns even if we slightly discover it truly is there, yet lately kitchen know-how has turn into more and more complicated and crowd pleasing, reworking the old school domestic kitchen right into a bristling stainless-steel laboratory. faraway from a brand new improvement, despite the fact that, the trendy kitchen is just the latest new release of an historic lineage of foodstuff expertise, as acclaimed nutrition historian Bee Wilson finds in Consider the Fork.

Many of our applied sciences for getting ready nutrition have remained strikingly constant for millions of years. The Greeks and Romans already had pestles and mortars. Knives—perhaps mankind’s most crucial gastronomic tool—predate the invention of that different easy expertise, fireplace. different instruments emerged rather unexpectedly (like the microwave, whose secrets and techniques have been unlocked in the course of radar checks carried out in the course of international struggle II) or in suits and begins (like the fork, which needed to undergo centuries of ridicule earlier than ultimately gaining common acceptance). for each know-how that has continued, others have fallen via the wayside. We now not suppose the necessity for andirons and bastables, cider owls and hang spits, although of their day those might have appeared not more superfluous than our oil drizzlers and electrical herb choppers.

The evolution of nutrients know-how deals a distinct window into human historical past, and Wilson blends background, technological know-how, and private anecdotes as she strains different applied sciences that experience shaped—or slashed, pounded, whisked, or heated (and reheated)—our foodstuff over the centuries. alongside the best way she finds a few attention-grabbing facts—showing, for example, how China’s delicacies, its knives, and its consuming utensils are the entire made from the country’s traditionally scarce gasoline provide. To preserve power, cooks rendered their parts quick-cooking through the use of huge, multi-purpose cutting knives to minimize meals to small, bite-sized morsels. this method, in flip, gave upward thrust to the chopstick, which can't lower. What’s extra, the invention of the knife—in Asia and elsewhere—was most likely what gave people our particular overbite. sooner than people discovered to style knives out of sharpened rocks, many people lower our nutrition via clamping it in our entrance enamel, which gave us completely aligned rows of teeth.

But Wilson exhibits that, faraway from being adventurous innovators, chefs are a notoriously conservative bunch, and in simple terms undertake new applied sciences with nice reluctance. The gasoline variety revolutionized cooking whilst it used to be first brought within the nineteenth century via promising to finish “hearth deaths,” a relentless chance for girls donning billowing, flammable garments. yet indoor fuel cooking—safer and extra efficient—was however greeted with frequent suspicion whilst it used to be first brought. Many cooks feared it can taint their nutrition or poison their site visitors. a similar carry real for the fridge, which was once at the beginning condemned as an unnatural expertise that risked altering the basic “essence” of meals. maybe the single exception to this technophobia, says Wilson, was once the egg beater, new patents for which proliferated so astonishingly in past due 19th-century America.

In this interesting background, Wilson finds the myriad concepts that experience formed our diets this present day. An insightful examine how we’ve replaced nutrients and the way foodstuff has replaced us, Consider the Fork finds the outstanding ways that the implements we use within the kitchen impact what we consume, how we devour, and the way we relate to food.

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Frequency diagram showing distribution of selected point types, Danger Cave 53 26. Frequency diagram comparing point type series distributions from Hogup and Danger caves 54 27. Leaf-shaped biface blades 59 28. Triangular blades and crude bifaces/unifaces 59 29. Biface blades and choppers 61 30. Asymmetrical biface blades 61 31. Large scrapers 64 32. Scrapers and scraper-gravers 66 33. Drills 66 34. Ground stone artifacts 73 35. Ground stone artifacts 73 36. Block milling stones 74 37. Slab milling stones 75 38.

Source of materials for one-piece or "hock" moccasin and the Fremont style moccasin 103 64. Construction of one-piece or "hock" moccasin 103 65. Construction of Fremont style moccasin 103 Page xii Figure Page 66. One-piece or ''hock" moccasins 104 67. Fremont style moccasins 106 68. Stitching and seams 108 69. Construction of Hogup moccasin 108 70. Hogup moccasin, adult size 110 71. Hogup moccasins, child's size 111 72. Rawhide sandal 113 73. Rawhide moccasin patches 113 74. Rabbit fur robe woven by basketry technique 114 75.

Subclass 11 textiles 143 104. Subclass 12 textiles 144 105. Subclass 13 parching tray 145 106. Subclass 13 carrying-basket fragment 147 107. Subclass 14 textiles 147 108. Basketry withes 147 109. Basic foundation techniques of coiled basketry 148 110. Subclass 15 textiles 148 111. Subclass 13 textiles 149 112. Basketry rods 149 113. Distribution of atlatl- and bow-and-arrow-related items 155 114. Atlatl fragments 158 115. Dart mainshaft fragments 161 116. Bundle of dart foreshafts 162 117. Dart foreshafts 163 118.

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