Consider the Fork: A History of How We Cook and Eat is a well-written series of vignettes on various aspects of food preparation and consumption, from why bubbling water cooks foods differently than simmering water, even though they are at the same temperature, to why fish knifes were invented (to avoid the unappetizing taste of lemon juice on steel, a problem before stainless steel was invented), and even how changes in cooking techniques created a change in our jaws. Other chapters tackle child labor in the kitchen, our love-hate relationship with microwave ovens, and can openers that bite. There’s even a short summary of the labors of Clarence Birdseye. A fun and learned book.
Daily Archives: December 21, 2012