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Consider the Fork: A History of How We Cook and Eatby Bee Wilson
Synopses & Reviews
Named a Best Science Book of 2014 by Amazon, Wired, the Guardian, and NBC
Winner of the 2014 Gourmand Award for Best Spirits Book in the United States
“Lively . . . [Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.” — New York Times
Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.
“Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — Wall Street Journal
A spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from "one of the best science writers around" (National Geographic)
“One of the best science writers around.” — National Geographic
“[Proof] has much the same effect as a good drink . . . You want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — Wall Street Journal
Humans have been perfecting the science of alcohol production for ten thousand years, but modern scientists are only now distilling the complex reactions behind the perfect buzz. In a spirited tour across continents, Adam Rogers ventures from Bourbon country to the most sophisticated gene-sequencing labs in the world—as well as to plenty of bars—introducing us to the motley characters and evolving science of boozy technology. He uncovers alcohol’s mysteries, chasing the physics, biology, chemistry, and metallurgy that produce it, and the psychology and neurobiology that make us want it. With intoxicating enthusiasm, Rogers reveals alcohol as a miracle of science. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.
Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.
About the Author
Bee Wilson is a food writer, historian, and author of three books, including Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee. Wilson served as the food columnist for the New Statesman for five years, and currently writes a weekly food column for The Sunday Telegraphs Stella magazine. Wilson lives in Cambridge, England.
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