Tools

LEADER 05502cam 2200997 a 4500

001 ocn778420435;

003 OCoLC;

005 20230425160614.0;

008 120606s2012 nyua b 001 0 eng ;

010 a| 2012016283;

019 a| 861986757a| 905651024a| 974406004a| 1164679337a| 1164681389a| 1175691508a| 1175692008a| 1175694249a| 1175717943a| 1175725253a| 1175734373a| 1176270782a| 1176323260;

020 a| 9780465021765q| (hardback);

020 a| 046502176Xq| (hardback);

020 a| 9781624901751q| (paperback);

020 a| 1624901751q| (paperback);

020 a| 9780465033324q| (e-book);

020 a| 0465033326q| (e-book);

029 1 a| AU@b| 000049293344;

029 1 a| NLGGCb| 391883046;

029 1 a| NLNZLb| 9915874813502836;

029 1 a| NZ1b| 14526033;

029 1 a| NZ1b| 1587481;

035 a| (Sirsi) o778420435;

037 b| McNaughton;

042 a| pcc;

049 a| EREE;

050 00 a| TX656b| .W56 2012;

060 4 a| TX 656b| W56 2012;

082 00 a| 643/.32| 23;

084 a| 73.252| bcl;

100 1 a| Wilson, Bee.=| ^A787761;

245 10 a| Consider the fork :b| a history of how we cook and eat /c| Bee Wilson ; with illustrations by Annabel Lee.;

246 30 a| A history of how we cook and eat;

300 a| xxiii, 327 pages :b| illustrations ;c| 25 cm;

336 a| textb| txt2| rdacontent;

337 a| unmediatedb| n2| rdamedia;

338 a| volumeb| nc2| rdacarrier;

504 a| Includes bibliographical references (pages 283-310) and index.;

520 a| This book offers a novel approach to food writing, presenting a history of eating habits and more through the lens of the technologies we use to prepare, serve, and consume food. It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology. From the birth of the fork in Italy as it discovered pasta, to culture wars over spoons in Restoration England, and tests for how to choose the perfect pan, this book examines the incredible creations that have shaped how and what we cook. Encompassing inventors, scientists, cooks and chefs, this is the previously unsung history of our kitchens.;

650 0 a| Kitchen utensilsx| History.=| ^A47954;

650 0 a| Cookingx| History.=| ^A12692;

650 0 a| Dinners and diningx| History.=| ^A1012556;

650 0 a| Cooking.=| ^A1013260;

650 12 a| Cooking0| (DNLM)D003296=| ^A917752;

650 12 a| Meals0| (DNLM)D062407=| ^A1455106;

655 2 a| Cookbook.0| (DNLM)D055823?| UNAUTHORIZED;

650 7 a| recipes.2| aat0| (CStmoGRI)aat300027043;

650 7 a| HISTORYx| Civilization.2| bisacsh;

650 7 a| COOKINGx| History.2| bisacsh;

650 7 a| SCIENCEx| History.2| bisacsh;

650 7 a| TECHNOLOGY & ENGINEERINGx| Food Science.2| bisacsh;

650 7 a| Cooking.2| fast0| (OCoLC)fst01754966;

650 7 a| Dinners and dining.2| fast0| (OCoLC)fst00893952;

650 7 a| Kitchen utensils.2| fast0| (OCoLC)fst00987913;

650 7 a| Mat- och dryckessederx| historia.2| sao;

650 7 a| Matkulturx| historia.2| sao;

650 7 a| Matlagningx| historia.2| sao;

650 7 a| Husgerådx| historia.2| sao;

650 7 a| Kitchen utensilsx| History.2| sears;

650 7 a| Cookingx| History.2| sears;

650 7 a| Dinnersx| History.2| sears;

650 7 a| Diningx| History.2| sears;

655 7 a| cookbooks.2| aat0| (CStmoGRI)aatgf300026109;

655 7 a| Cookbooks.2| fast0| (OCoLC)fst01752725;

655 7 a| History.2| fast0| (OCoLC)fst01411628;

655 7 a| Cookbooks.2| lcgft;

655 7 a| Livres de cuisine.2| rvmgf0| (CaQQLa)RVMGF-000000119;

856 41 3| EBSCOhostu| http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=487588;

856 4 u| http://www.contentreserve.com/TitleInfo.asp?ID={FA643AA0-00EB-42B7-8E02-544FB0E52FAC}&Format=50;

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938 a| Brodartb| BRODn| 101147007c| $26.99;

938 a| Baker and Taylorb| BTCPn| BK0010829646;

938 a| Coutts Information Servicesb| COUTn| 22011157;

938 a| Ingramb| INGRn| 9780465021765;

938 a| YBP Library Servicesb| YANKn| 100592974;

938 a| Blackwell Book Serviceb| BBUSn| 100592974;

994 a| C0b| ERE;

596 a| 1;

998 a| 3152997;

999 a| TX656.W56 2012w| LCc| 1i| 30372014727389d| 3/21/2023e| 11/11/2022f| 10/26/2022g| 1l| JGESm| JOYNERn| 25r| Ys| Yt| JGESBKu| 12/13/2012x| BOOKz| JSTACKS;

Consider the fork : a history of how we cook and eat / Bee Wilson ; with illustrations by Annabel Lee.

Author/creator	Wilson, Bee
Format	Book
Publication Info	New York : Basic Books, ©2012.
Description	xxiii, 327 pages : illustrations ; 25 cm
Supplemental Content	EBSCOhost
Supplemental Content	http://www.contentreserve.com/TitleInfo.asp?ID={FA643AA0-00EB-42B7-8E02-544FB0E52FAC}&Format=50
Supplemental Content	http://www.contentreserve.com/TitleInfo.asp?ID={FA643AA0-00EB-42B7-8E02-544FB0E52FAC}&Format=410
Supplemental Content	http://images.contentreserve.com/ImageType-100/1486-1/{FA643AA0-00EB-42B7-8E02-544FB0E52FAC}Img100.jpg
Subjects	Kitchen utensils--History. Cooking--History. Dinners and dining--History. Cooking. Cooking Meals

Portion of title	A history of how we cook and eat
Contents	Pots and pans: with rice cooker -- Knife: with mezzaluna -- Fire: with toaster -- Measure: with egg timer -- Grind: with nutmeg grater -- Eat: with tongs -- Ice: with molds -- Kitchen: with coffee.
Abstract	This book offers a novel approach to food writing, presenting a history of eating habits and more through the lens of the technologies we use to prepare, serve, and consume food. It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology. From the birth of the fork in Italy as it discovered pasta, to culture wars over spoons in Restoration England, and tests for how to choose the perfect pan, this book examines the incredible creations that have shaped how and what we cook. Encompassing inventors, scientists, cooks and chefs, this is the previously unsung history of our kitchens.
Bibliography note	Includes bibliographical references (pages 283-310) and index.
Genre/form	cookbooks.
Genre/form	Cookbooks.
Genre/form	History.
Genre/form	Cookbooks.
Genre/form	Livres de cuisine.
LCCN	2012016283
ISBN	9780465021765 (hardback)
ISBN	046502176X (hardback)
ISBN	9781624901751 (paperback)
ISBN	1624901751 (paperback)
ISBN	9780465033324 (e-book)
ISBN	0465033326 (e-book)
Stock number	McNaughton

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Library	Location	Call Number	Status	Item Actions
Joyner	General Stacks	TX656.W56 2012	✔ Available	Place Hold

Consider the fork : a history of how we cook and eat / Bee Wilson ; with illustrations by Annabel Lee.

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