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Consider the Fork

Consider the Fork

A History of How We Cook and Eat

“Leisurely but lively…. A pure joy to read.”–Los Angeles Times

Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious–or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. 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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Genre: Nonfiction / History / Civilization

On Sale: October 9th 2012

Price: $11.99 / $14.99 (CAD)

Page Count: 352

ISBN-13: 9780465033324

What's Inside

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Reader Reviews


"Reading [Consider the Fork] is like having a long dinner table discussion with a fascinating friend.... Leisurely but lively...a pure joy to read."—
Los Angeles Times
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"Delightful.... [An] ebulliently written and unobtrusively learned survey."—
Harper's Magazine
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"[A] sparkling...fascinating and entertaining book."—The Sunday Times (London)
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"One part science, one part history, and a generous dash of fun."—
Good Housekeeping
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"Wilson's insouciant scholarship and companionable voice convince you she would be great fun to spend time with in the kitchen.... [She is] a congenial kitchen oracle."—New York Times Book Review
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"Fluid yet engaging, just like a good conversation over a pan of sizzling vegetables."—New Republic
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"The path from Stone Age flints to sous-vide machines whirs so smoothly that I found myself re-reading passages just to trace how the author managed to work in a Victorian copper batterie de cuisine along the way."—Washington Post
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"A delightful compendium of the tools, techniques and cultures of cooking and eating. Be it a tong or a chopstick, a runcible spoon or a cleaver, Bee Wilson approaches it with loving curiosity and thoroughness."—Spectator (London)
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"Wilson celebrates the unsung implements that have helped shape our diets through the centuries. After devouring this delightful mix of culinary science and history, you'll never take a whisk for granted again."—Parade
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