AudioHistoryBooks

Consider the Fork: A History of how we Cook and eat [Audiobook] download free by Bee Wilson

Consider the Fork: A History of how we Cook and eat Audiobook download free by Bee Wilson
  • Listen audiobook: Consider the Fork: A History of how we Cook and eat
  • Author: Bee Wilson
  • Release date: 2014/6/17
  • Publisher: PENGUIN BOOKS LTD
  • Language: English
  • Genre or Collection: Society and Social Sciences
  • ISBN: 9780141049083
  • Rating: 9.73 of 10
  • Votes: 96
  • Review by: Galilea Rider
  • Review rating: 8.9 of 10
  • Review Date: 2018/11/2
  • Duration: 5H16M16S in 256 kbps (83.2 MB)
  • Date of creation of the audiobook: 2018-09-03
  • You can listen to this audiobook in formats: WMA, AIFF, MP3, MPEG4, Apple Lossless, MPEG-4 DST, WAV, FLAC (compression TAR, ARC, TAR.GZ, ALZ, RAR, AZW3, ZIP)
  • Total pages original book: 416
  • Includes a PDF summary of 40 pages
  • Duration of the summary (audio): 29M38S (8 MB)
  • Description or summary of the audiobook: Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens.Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer.'A cracking good read, as enjoyable as it is enlightening' Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons''Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge, Observer'[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine'A graceful study' Steven Poole, Guardian
  • Other categories, genre or collection: General Cookery, Food & Society, Social & Cultural History, Food & Drink, Social & Cultural Anthropology
  • Download servers: Krakenfiles, OneDrive, Casebox, Torrent, Dropbox, Microsoft OneDrive, Uploaded, FileServe, Mediafire, BitShare. Compressed in TAR, ARC, TAR.GZ, ALZ, RAR, AZW3, ZIP
  • Format: Paperback
  • Approximate value: 14.06 USD
  • Dimensions: 129x198x23mm
  • Weight: 305g
  • Printed by: Not Available
  • Published in: London, United Kingdom

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Categories: PENGUIN BOOKS LTD, Society and Social Sciences, 2014, English
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Years
2002 2011 2019 2010 1987 1996 1992 2017 1998 2004
Publishers
RANDOM HOUSE USA INC SOUVENIR PRESS LTD RIZZOLI INTERNATIONAL PUBLICATIONS ALLEN & UNWIN ANDREWS MCMEEL PUBLISHING SPRINGER INTERNATIONAL PUBLISHING AG INNER TRADITIONS BEAR AND COMPANY
Languages
English Spanish Not Available
Authors
Dk C. G. Jung Plato Mr Paul Allen Pearce George Hoppendale Oliver Sacks Willow Creek Press