Consider the fork: a history of how we cook and eat
(Book)
Author:
Status:
Middlecreek Community - Adult Non-Fiction has 2
643 WILSO
Morrisville Community - Adult Non-Fiction
643 WILSO
Southeast Regional - Adult Non-Fiction has 2
643 WILSO
Copies
Location
Call Number
Status
Middlecreek Community - Adult Non-Fiction
643 WILSO
On Shelf
Middlecreek Community - Adult Non-Fiction
643 WILSO
On Shelf
Morrisville Community - Adult Non-Fiction
643 WILSO
On Shelf
Southeast Regional - Adult Non-Fiction
643 WILSO
On Shelf
Southeast Regional - Adult Non-Fiction
643 WILSO
On Shelf
West Regional - Adult Non-Fiction
643 WILSO
On Shelf
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.
Note! Citation formats are based on standards as of July 2022. 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:
cdab6ad2-d71c-36f5-1640-2060a591581d
Record Information
| Last Horizon Extract Time | Apr 07, 2024 08:47:08 AM |
|---|---|
| Last File Modification Time | Apr 08, 2024 03:10:06 AM |
| Last Grouped Work Modification Time | Apr 26, 2024 03:07:59 AM |
MARC Record
| LEADER | 02301pam a2200445 a 4500 | ||
|---|---|---|---|
| 001 | 2012016283 | ||
| 003 | DLC | ||
| 005 | 20200122114300.0 | ||
| 008 | 120606t20122012nyua b 001 0 eng | ||
| 010 | |a 2012016283 | ||
| 020 | |a 9780465021765 | ||
| 035 | |a 670968 | ||
| 040 | |a DLC|c DLC|d NjBwBT|d UtOrBLW | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TX656|b .W56 2012 |
| 082 | 0 | 0 | |a 643/.3|2 23 |
| 092 | |a 643 WILSO | ||
| 100 | 1 | |a Wilson, Bee | |
| 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 | ||
| 336 | |a text|b txt|2 rdacontent | ||
| 337 | |a unmediated|b n|2 rdamedia | ||
| 338 | |a volume|b nc|2 rdacarrier | ||
| 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 | |
| 939 | |a ODC|b COM9392902BT|c 1 | ||
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| 999 | |a 670968 | ||
