The Washington Post - Bonnie S. Benwick
…[an] ambitious, blenderized treatise. 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.
The New York Times Book Review - Dawn Drzal
Bee Wilson's supple, sometimes playful style in Consider the Fork…cleverly disguises her erudition in fields from archaeology and anthropology to food science. Only when you find yourself rattling off statistics at the dinner table will you realize how much information you've effortlessly absorbed…Her fourth book (following histories of beekeeping, food scandals and the sandwich) proves she belongs in the company of Jane Grigson, one of the grandes dames of English food writing. Like Grigson's, Wilson's insouciant scholarship and companionable voice convince you she would be great fun to spend time with in the kitchen.
Publishers Weekly
Some of humanity’s least sung but most vital gadgets are celebrated in this delicious history of cooking technology. Food historian Wilson (Swindled) surveys eons of cookware, from the Neolithic Age’s roasting spits and revolutionary clay pots—by enabling the preparation of mushy liquid foods, they kept toothless people from starving to death—to today’s programmable refrigerators and high-tech sous-vide cookers. She deftly presents a wealth of scientific lore on everything from the thermodynamics of boiling to the metallurgical properties of knives. But she is also alive to the social context—the medieval taste for highly refined and processed foods, she notes, relied on armies of exhausted kitchen maids whose constant grinding, sifting, and chopping made them the Cuisinarts of their day—and cultural resonances of cooking customs. (She contrasts the aggressive piercing and carving of food at Western knife-and-fork meals with the gentle gathering of bite-sized morsels by chopsticks at Chinese tables.) 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. (Oct. 9)
From the Publisher
"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
"Delightful.... [An] ebulliently written and unobtrusively learned survey."—
Harper's Magazine
"[A] sparkling...fascinating and entertaining book."—The Sunday Times (London)
"One part science, one part history, and a generous dash of fun."—
Good Housekeeping
"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
"Fluid yet engaging, just like a good conversation over a pan of sizzling vegetables."—New Republic
"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
"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)
"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
Kirkus Reviews
From British food writer Wilson (Sandwich: A Global History, 2010, etc.), a savory survey of kitchen implements and their impact. We normally apply the word "technology" to military and industrial equipment, writes the author, but in fact developments in those fields often carry over to the kitchen. The inventor of stainless steel was trying to improve gun barrels, and the creator of the microwave oven was working on naval radar systems. In addition, innovations in cookware can have enormous social impact: Before food was cooked in a pot, people who lost their teeth and couldn't chew literally starved to death. In the lively prose of a seasoned journalist, Wilson blends personal reminiscences with well-researched history to illustrate how the changing nature of our equipment affects what we eat and how we cook. "Knife" explores the difference between Western eaters, who cut big pieces of cooked food at the table, and the Chinese wielders of a tou, who chop up food into equal-sized pieces to be quickly cooked, saving energy in a country with limited fuel. "Fire" traces the evolution from open hearths to enclosed stoves, which brought women into the professional kitchen after centuries when their billowing skirts posed too much of a fire hazard for them to serve as cooks. In "Grind," Wilson notes that the endless labor involved in producing smooth, highly refined food wasn't an issue in a world where middle-class and wealthy Europeans had lots of servants; Wilson praises the Cuisinart as a revolutionary device "for the transformation of cooking from pain to pleasure." Although she enjoys and vividly describes time-honored, painstaking methods of cooking, she also appreciates modern conveniences. Eating utensils, refrigeration and measurement (with a bemused look at Americans' affection for measuring by volume as opposed to the much more accurate method of weighing) are among the other topics Wilson addresses in a narrative whose light tone enlivens formidable scholarship. Rarely has a book with so much information been such an entertaining read.
