| Description |
xxiii, 327 pages : illustrations ; 25 cm |
| Bibliography |
Includes bibliographical references (pages 283-310) and index. |
| Contents |
Pots 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. |
| Summary |
This 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. |
| Subject |
Kitchen utensils -- History.
|
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Cooking -- History.
|
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Dinners and dining -- History.
|
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Cooking -- Equipment and supplies -- History.
|
| Added Author |
Lee, Annabel, 1966-
|
| Added Title |
History of how we cook and eat |
| ISBN |
9780465021765 hardback $26.99 |
|
046502176X hardback $26.99 |
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