Consider the Fork: A History of How We Cook and Eat by Bee Wilson
As many sweet and savory treats are prepared and enjoyed in the winter, it seems like a good time of the year to learn about the history of food by looking at the tools and equipment used in cooking and dining. British food writer Bee Wilson describes important inventions over the centuries, and how our tastes in food have changed along with the equipment. The first big inventions were roasting spits and clay pots. Wilson describes the evolution of the stove and refrigerator, appliances we would struggle without today. Chopsticks versus eating knives reveal the difference in culture, and how a cuisine that began by conserving fuel by quick cooking in a wok now consumes billions of disposable chopsticks annually, many now made in Georgia. Many cooks occasionally enjoy using a mortar and pestle, but a food processor can save large amounts of time and labor. Why do American recipes use measured amounts while other cultures give weights? Wilson has a theory. Even the grating of nutmeg and cheese get their turn here, as does an amusing look at the spork. And who would have guessed how much forks changed during and after the English Civil War? I really enjoyed Wilson’s look at food and history. Readers might also enjoy At Home: A Short History of Private Life by Bill Bryson, and John Saturnall’s Feast by Lawrence Norfolk.