Poetry Madness

Recently Viewed clear list

Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld

Describe your latest book. The Enchanted is a story narrated by a man on death row. The novel was inspired by my work as a death penalty... Continue »
  1. $18.19 Sale Hardcover add to wish list

    The Enchanted

    Rene Denfeld 9780062285508

Qualifying orders ship free.
New Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
2 Beaverton Cooking and Food- Historical Food and Cooking
4 Burnside Cooking and Food- Historical Food and Cooking
5 Home & Garden Cooking and Food- Historical Food and Cooking
25 Local Warehouse Cooking and Food- Historical Food and Cooking
2 Local Warehouse Cooking and Food- Historical Food and Cooking
25 Remote Warehouse Cooking and Food- Historical Food and Cooking

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


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


Synopses & Reviews

Publisher Comments:

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.

Product Details

Wilson, Bee
Basic Books (AZ)
Cooking and Food-Historical Food and Cooking
Edition Description:
First Trade Paper Edition
Publication Date:
BandW illustrations throughout
8.25 x 5.5 in

Other books you might like

  1. Fundamentals of Digital Image... New Trade Paper $97.95
  2. A History of the World in 100 Objects
    Used Trade Paper $16.50
  3. Guillermo del Toro Cabinet of...
    New Hardcover $60.00
  4. The Life of General Daniel Morgan New Trade Paper $28.95
  5. Bird Sense: What It's Like to Be a Bird New Mass Market $15.00

Related Subjects

Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Featured Titles » General
Featured Titles » History and Social Science
Featured Titles » New Arrivals » Nonfiction
History and Social Science » Sociology » General
Reference » Science Reference » Technology
Science and Mathematics » History of Science » General

Consider the Fork: A History of How We Cook and Eat New Trade Paper
0 stars - 0 reviews
$16.00 In Stock
Product details 352 pages Basic Books (AZ) - English 9780465056972 Reviews:
  • back to top
Follow us on...

Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.