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3.91 AVERAGE
3.91 AVERAGE
funny
informative
relaxing
medium-paced
Understanding the backstory of why we do certain things is always intriguing.
Technology is not always what you think it is (or was).
Technology is not always what you think it is (or was).
Trying to clear some of my queue before 2013 ends- enjoyable history of tools, implements, utensils, and methods of cookery- all the things we use to prepare food. It contrasts other books like the one I finished earlier today that focus more on the food themselves. Lots of interesting tidbits, such as Eastern vs. Western use of knives (doing all the cutting as preparation in the back compared to diners doing the cutting at the table respectively).
informative
slow-paced
informative
slow-paced
As a broad overview of the history of kitchen technology, with a focus on Western cooking, I think this is a successful and enjoyable work, well-researched and laid out with a structure based on individual technologies rather than a strictly chronological march through time.
That structure did mean revisiting Victorian kitchens frequently in each section, and the repetitiveness did wear thin by the end. Also, the "end" of the book came quite abruptly, with one of those end-of-chapter vignettes about coffee; as I was reading digitally, I thought I still had plenty more book to go, but I guess the end notes took up more space than I was expecting.
I'll remember this more in the long run, I think, for some surprising facts I learned from it. Two examples: the utterly mundane and standard two-wheel can opener I've been using my whole life was actually brand new when I was a child; and there's archaeological evidence that overbites developed in response changes in our utensil technology, supported across multiple cultures, which I find fascinating.
I enjoyed reading it, and I'd certainly recommend it to fellow kitchen nerds, but not necessarily deep history buffs, as it's a light read that doesn't go deeply into any one of its many subjects under the kitchen-tech umbrella.
That structure did mean revisiting Victorian kitchens frequently in each section, and the repetitiveness did wear thin by the end. Also, the "end" of the book came quite abruptly, with one of those end-of-chapter vignettes about coffee; as I was reading digitally, I thought I still had plenty more book to go, but I guess the end notes took up more space than I was expecting.
I'll remember this more in the long run, I think, for some surprising facts I learned from it. Two examples: the utterly mundane and standard two-wheel can opener I've been using my whole life was actually brand new when I was a child; and there's archaeological evidence that overbites developed in response changes in our utensil technology, supported across multiple cultures, which I find fascinating.
I enjoyed reading it, and I'd certainly recommend it to fellow kitchen nerds, but not necessarily deep history buffs, as it's a light read that doesn't go deeply into any one of its many subjects under the kitchen-tech umbrella.
informative
slow-paced
Although at first I dismissed this book as somewhat "book-reporty," I eventually fell into the rhythm of the facts and quotes and information and started to appreciate the comprehensive nature of her research. I found myself spouting little facts about the history of kitchen utensils to my friends over dinner, or observing for the first time the peculiar way my significant other uses his fork (in the British manner, despite being born and bred American.)
Overall, I grew to quite like this book while listening to it, and some of the sections--on forks and fridges, and the movement from roasting to oven cooking--were fascinating and I felt compelled to talk about them with people. There were dull sections that I wanted to cut out, but they were short enough to be tolerable. It's rather like the author is painting a picture with lots of short, small strokes, and some land astray and most land well enough so that a pleasing image is eventually formed.
The reader of the audiobook was very fun to listen to, particularly when doing an American accent for quotes, which was hilarious. I don't hear British people doing American accents very often and I found it quite funny.
Overall, I grew to quite like this book while listening to it, and some of the sections--on forks and fridges, and the movement from roasting to oven cooking--were fascinating and I felt compelled to talk about them with people. There were dull sections that I wanted to cut out, but they were short enough to be tolerable. It's rather like the author is painting a picture with lots of short, small strokes, and some land astray and most land well enough so that a pleasing image is eventually formed.
The reader of the audiobook was very fun to listen to, particularly when doing an American accent for quotes, which was hilarious. I don't hear British people doing American accents very often and I found it quite funny.
had a great time
certainly increases the lists of reasons to be excited to live when preparation of food involves mass produced refined grains/flour/sugar, rice cookers, refrigeration, peelers, and gas/electric powered cooktops
certainly increases the lists of reasons to be excited to live when preparation of food involves mass produced refined grains/flour/sugar, rice cookers, refrigeration, peelers, and gas/electric powered cooktops
A very informative and entertaining book about everything we take for granted surrounding food - except for the food itself. Wilson tackles a huge subject in a light and readable way while skipping her way through 'cooking and eating, 30000 BC to now'. A great book as an introduction to the subject that makes you look at spoons and forks (in museums) in a new light. Its only downsides are that it was in turns superficial or highly Ameri-centric. The author talks about certain subjects at considerable length, like the technology of egg-whisking, but by the last two chapters, the general message of the book became a little repetitive. 4 stars for an enjoyable, eye-opening book that I might nonetheless not read again soon, but will recommend to my mom.