By DAWN DRZAL Published: November 16, 2012 Facebook Twitter Google+ Save E-mail Share Print Reprints “Which comes first, the stir-fry or the wok?” It may sound like a bad joke, but the answer holds the key to one of the world’s great cuisines. Bee Wilson’s supple, sometimes playful style in “Consider the Fork,” a history of the tools and techniques humans have invented to feed themselves, 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. CONSIDER THE FORK A History of How We Cook and Eat By Bee Wilson Illustrated by Annabel Lee 327 pp. Basic Books. $26.99. Related Sunday Book Review: Cooking Times (November 18, 2012) Wilson, an award-winning British food journalist and historian who contributes the “Kitchen Thinker” column to The Sunday Telegraph, is also, incidentally, the daughter of the biographer and novelist A. N. Wilson. 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.
Posted on: Mon, 17 Jun 2013 15:18:57 +0000
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