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5 Beaverton Cooking and Food- Historical Food and Cooking
4 Burnside Cooking and Food- Historical Food and Cooking
2 Home & Garden Cooking and Food- Historical Food and Cooking

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

by

Consider the Fork: A History of How We Cook and Eat Cover

 

Synopses & Reviews

Publisher Comments:

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

Finalist for the 2015 PEN/E. O. Wilson Literary Science Writing Award

 

“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

Synopsis:

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

Synopsis:

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

Synopsis:

Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something deliciousand#151;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 Telegraphand#8217;s Stella magazine. Wilson lives in Cambridge, England.

Product Details

ISBN:
9780465056972
Author:
Wilson, Bee
Publisher:
Basic Books (AZ)
Author:
Rogers, Adam
Subject:
Civilization
Subject:
Cooking and Food-Historical Food and Cooking
Subject:
General Cooking
Subject:
science;alcohol;booze;hangovers;wired;fermentation;yeast;distillation;cocktails;
Subject:
neurobiology;alcohol production;distillery;tasting room;winery;brewery
Edition Description:
First Trade Paper Edition
Publication Date:
20131031
Binding:
TRADE PAPER
Language:
English
Illustrations:
BandW illustrations throughout
Pages:
288
Dimensions:
8.25 x 5.5 in

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Consider the Fork: A History of How We Cook and Eat Sale Trade Paper
0 stars - 0 reviews
$7.98 In Stock
Product details 288 pages Basic Books (AZ) - English 9780465056972 Reviews:
"Synopsis" by ,
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

"Synopsis" by ,
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

"Synopsis" by ,
Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something deliciousand#151;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.
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