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Consider the Fork: A History of How We Cook and Eat Audiobook
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(3.01) - 1,061 listener ratings
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Publisher Description
Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat
“Like having a long dinner table discussion with a fascinating friend…. 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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"Bee Wilson's book, Consider the Fork, looks at the technology behind kitchen tools - what we use to cook/eat with rather than what we eat. She lays out her basic thesis in the introduction: we "have been changed by kitchen technology - the how as well as the what" (p xvii); "the implements we use affect what we eat, how we eat." (p xii). The rest of the book is details but what great details. The tools range from the basic (knife, spoon, containment of fire) to the modern (sous-vide machines.) The tools may speak of a time (marrow spoons) or of the culture that use them (chopsticks.) Bee Wilson also looks at many that were abandoned before finding an audience (the water-powered egg whisk.) She finishes with a chapter on the evolution of the kitchen itself. I leave with a greater appreciation of all the kitchen tools that have made my life easier whether they be a measuring cup, a mixer or a microplane grater."
— Tinika (4 out of 5 stars)
Consider the Fork Listener Reviews
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" Eye-opening ... helped me see all of my everyday lifestyle decisions in a new light - and the past in a more pragmatic one. Definitely food for thought! "
— Lauren, 2/16/2014 -
" very enjoyable. lots of trivia which is what makes life so interesting! "
— Red, 2/13/2014 -
" The book was a very interesting history of how we prepare food. Its chapters (Pots and Pans, Knife, Fire, Measure, Grind, Eat, Ice and Kitchen) pretty well describe what form the book has taken. As one might imagine with this breadth of interest one part may be much more interesting than the next. Some were weighed down with minute detail while others read easily and were very informative. I enjoyed readiing the book. (I read an ebook version) "
— John, 1/25/2014 -
" This wasn't a compelling read, but it was interesting enough and well-written. I also appreciated the little illustrations scattered about. "
— Jeannette, 1/25/2014 -
" Too smug; EVERYTHING in excruciating detail. Twee little conclusions with great regularity. "
— Hoyadaisy, 1/21/2014 -
" A delightful series of essays on the history behind how we cook. Did you know that how we prepare food has an impact on where your overbite is? "
— Patricrk, 1/20/2014 -
" Social history, tech history, business history and anthropology all blend together in this fascinating examination of how gadgets affect our eating habits. "
— Debra, 12/26/2013 -
" An enjoyable look at the history of various aspects of food and cooking. There are lengthy chapters on such subjects as the use of utensils and the evolution of chilling foods. "
— Josh, 12/26/2013 -
" Everything you ever wanted to know about cooking technology and utensils :) "
— Holly, 12/24/2013 -
" A little repetitive at times. Needs more editing to consolidate thoughts and reduce topic jumps, but all in all a very enjoyable and interesting read. Recommended for wannabe kitchen nerds. "
— Katie, 12/17/2013 -
" Made it through Pots and Pans and the beginning of Knife before setting it aside. While the information is interesting, the writing is pretty dry and I found I was having to force myself to read it. For people that love nonfiction and history lessons, but not for the person with a casual interest. "
— Diane, 12/9/2013 -
" One of my favorite topics is anthropology and this subject fits right in. Enjoyable reading too. "
— Sheila, 12/7/2013 -
" Loved this. Informative, interesting. Would definitely recommend to anyone who enjoys cooking and/or cooks regularly. Or anyone interested in the history of food. "
— Fiona, 8/26/2013 -
" Interesting read. Never knew there was so much history around kitchen utensils and gadgets! "
— Heather, 8/23/2013 -
" Entirely interesting and engaging to read. "
— Daniel, 5/30/2013 -
" This book came highly recommended, but didn't live up to expectations. Not a bad book, just not very rewarding. "
— Brad, 5/21/2013 -
" Geen hoogvlieger. Historische oorsprong van lepels: interessant. De kleur van de kookpotten van haar schoonmoeder: minder interessant. Toch een beetje teleurgesteld. "
— Edelhart, 4/18/2013 -
" A must read for anyone who likes to cook and spends a lot of time in the kitchen. A history of eating -- a lot of things one doesn't normally think about. "
— Steve, 4/18/2013 -
" This book about the history of various cooking implements, including the lowly pot, got a lot of good reviews but I am not sure I learned a whole lot I didn't already know. "
— Laure, 2/20/2013 -
" As a history nerd I loved this book. Well written, clear, and very informative. It illustrates how technology and culture influence one another by looking at familiar kitchen tools (such as the fork) and shows how tools and culture interact and shape how we eat. "
— Cecily, 2/9/2013 -
" I just had to return it. I am thinking of buying it so I can finish it. The book seemed to be interesting. "
— Sheri, 11/4/2012
About Bee Wilson
Bee Wilson is a home cook, journalist, and author of seven food-related books, including The Secret of Cooking. The cofounder of TastEd, she writes for a wide range of publications, including the London Guardian, the London Review of Books, and New York Times. 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.