“[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery.”
“Wilson’s sprightly, knowledgeable voice skips nimbly through the narratives of pots and pans, knives, grinding implements and eating utensils, working up to the theme of the kitchen as a whole. . . . Don’t be surprised if you find yourself sitting up at night with Consider the Fork, unable to turn out the light until you find out how storing and shipping ice became viable. You will never again walk into your kitchen without thinking of the rich history represented by even the humble fork.”
Paul Levy, editor of The Penguin Book of Food and Drink
“I was so enthralled by Bee Wilson’s new book that I found it hard to put down. As always she is a completely reliable guide to her subject, and this history of how we cook and eat is full of surprises—how human table manners have changed our bodies, and how technological changes can affect our personal tastes in food. Her authority is complete, her scholarship lightly worn, and her writing terrific.”
Publishers Weekly, Starred Review
“Some of humanity’s least sung but most vital gadgets are celebrated in this delicious history of cooking technology. . . . Wilson is erudite and whip-smart, but she always grounds her exploration of technological change in the perspective of the eternal harried cook—she’s been one—struggling to put a meal on the table. This is mouthwatering history: broad in scope, rich in detail, stuffed with savory food for thought.”
Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, New York University, and author of What to Eat
“Consider the Fork is a terrific delve into the history and modern use of kitchen tools so familiar that we take them for granted and never give them a thought. Bee Wilson places kitchen gadgets in their rich cultural context. I, for one, will never think about spoons, measuring cups, eggbeaters, or chopsticks in the same way again.”
About The Book
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. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.
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. Knives—perhaps our most important gastronomic tool—predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen—mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise.
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 previous books, including Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee. She has been named BBC Radio’s Food Writer of the Year and is a three-time Guild of Food Writers’ Food Journalist of the Year. Wilson served as the food columnist for the New Statesman for five years, and currently writes a weekly food column for the Sunday Telegraph’s Stella magazine. She holds a Ph.D. from Trinity College, Cambridge, and lives in Cambridge, England.