Consider the fork : a history of how we cook and eat
(Book)
Author:
Status:
Athens Drive Community - Adult Non-fiction has 2
643 WILSO
Cameron Village Regional - Adult Non-fiction
643 WILSO
Cary Community - Adult Non-fiction
643 WILSO
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643 WILSO
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Athens Drive Community - Adult Non-fiction
643 WILSO
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Cameron Village Regional - Adult Non-fiction
643 WILSO
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Cary Community - Adult Non-fiction
643 WILSO
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Cary Community - Adult Non-fiction
643 WILSO
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Eva H. Perry Regional - Adult Non-fiction
643 WILSO
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Fuquay-Varina Community - Adult Non-fiction
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Green Road Community - Adult Non-fiction
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North Regional - Adult Non-fiction
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West Regional - Adult Non-fiction
643 WILSO
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West Regional - Adult Non-fiction
643 WILSO
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More Details
Published:
New York : Basic Books, [2012].
Format:
Book
Physical Desc:
xxiii, 327 pages : illustrations ; 25 cm
Language:
English
ISBN:
9780465021765
Notes
Bibliography
Includes bibliographical references (pages 285-310) and index.
Description
"Wilson's book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. This book 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"--,Provided by publisher.
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Citations
APA Citation (style guide)
Wilson, B. (2012). Consider the fork: a history of how we cook and eat. New York: Basic Books.
Chicago / Turabian - Author Date Citation (style guide)Wilson, Bee. 2012. Consider the Fork: A History of How We Cook and Eat. New York: Basic Books.
Chicago / Turabian - Humanities Citation (style guide)Wilson, Bee, Consider the Fork: A History of How We Cook and Eat. New York: Basic Books, 2012.
MLA Citation (style guide)Wilson, Bee. Consider the Fork: A History of How We Cook and Eat. New York: Basic Books, 2012. Print.
Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
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| Last File Modification Time | Feb 08, 2019 07:38:21 AM |
|---|---|
| Last Grouped Work Modification Time | Feb 22, 2019 07:30:21 AM |
MARC Record
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| 245 | 1 | 0 | |a Consider the fork : |b a history of how we cook and eat / |c Bee Wilson ; with illustrations by Annabel Lee. |
| 264 | 1 | |a New York : |b Basic Books, |c [2012] | |
| 264 | 4 | |c ©2012 | |
| 300 | |a xxiii, 327 pages : |b illustrations ; |c 25 cm | ||
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| 504 | |a Includes bibliographical references (pages 285-310) and index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a "Wilson's book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. This book 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"-- |c Provided by publisher. | ||
| 650 | 0 | |a Kitchen utensils |x History. | |
| 650 | 0 | |a Cooking |x History | |
| 650 | 0 | |a Dinners and dining |x History | |
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