Consider the Fork
Page 35
Knives
anatomy of
carbon steel and
carving
ceramic
chef’s knives
Chinese cuisine and
Chinese tou
chopsticks vs.
culture and
eating and
English cuisine and
fish and
forks and
French cuisine and
functions of
handles of
history of
iron and
Italian cuisine and
metal and
mezzaluna
personal
purpose of
safety and
sharpness of
skill and
steel and
stone and
table knives
table manners and
taste and
as technology
Korea, Koreans
Kranzberg, Melvin
Krupp, Friedrich
Kurti, Nicholas
Kyushu University
La Varenne
Lamb, Charles
Lawson, Nigella
Le Creuset
Le Cuisinier françois (La Varenne)
Le Ménagier de Paris
Leach, Helen M.
Lear, Edward
Lebanon
Lemme, Chuck
Lemons
Levi, Jane
Lévi-Strauss, Claude
Light My Fire
Lincoln, Mrs.
London Times
Louis XIII, King
Lu Hsu
Luau
Lugbara people
MacArthur, Douglas
Macdonald, John
Magimix
Magna Carta
Maillard reaction
Manners
Maori
Marmalade
Marquesas Islands
Marsh, Albert
Martino, Maestro
Marx, Karl
Mashers
Mastering the Art of French Cooking (Child)
Masters, Thomas
May, Robert
Mayans
McArthur, Bill
Measurement
accuracy and
analogy and
attitudes toward
consistency and
conversions and
convertibility and
cookbooks and
hand and
heat and
history of
hyper-
kitchen clocks and
level measuring and
modern
precision and
ratios and
recipes and
reproducibility and
scales and
science and
shared imagery of
standardization and
tablespoon
teaspoon
thermometers and
time and
volume and
weight and
Winchester measure
See also Measuring cups
Measuring cups
accuracy and
level measuring and
Pyrex
See also Measurement
Medieval era
Melon ballers
Mesopotamia
Metal
heat conduction and
kitchen utensils and
knives and
pots and pans and
spoons and
technology and
Metallurgy
Mexico
Mezzaluna
Microwave Gourmet (Kafka)
Microwave ovens
culinary skills and
family meals and
fire, enclosing and
skill and
Middle Ages
Middle East
Milk
Ming, Emperor
Ministry of Food (television show)
Mixers
Mixing bowls
Modernist Cuisine (Myhrvold, Young, and Bilet)
Molds
Molokhovets, Elena
Moore, Thomas
More Work for Mother (Cowan)
Mortar and pestle
Mortaria
Mothers
Mrs. Beeton’s Book of Household Managementi (Beeton)
Mrs. Marshall’s Patent Freezer
Mrs. Rorer’s New Cook Book (Rorer)
Munters, Carl
Myhrvold, Nathan
Nakano, Yoshiko
NASA. See National Aeronautics and Space Administration
National Aeronautics and Space
Administration (NASA)
Native Americans
Nazis
New England
The New Housekeeping (Frederick)
A New System of Domestic Cooking (Rundell)
New York Cooking Academy
New York Times
New Zealand
Nigeria
Nixon, Richard
Nordwall, Joachim
North Africa
Nutmeg graters
Obesity
Old World
Oldowans
Oliver, Jamie
One-pot meals
Opera (Scappi)
Orange juice
Organic movement
The Origin of Table Manners (Lévi-Strauss)
Orthodontics
Ovens
cast iron
charcoal
coal and
electric
gas
heat, measurement of and
heat transfer and
history of
microwave
pit
resistance to
OXO
Pacojets
Pakistan
Pancakes
Parloa, Maria
Pasta
Pasteur, Louis
Peelers
Persia
Peter Damian, St.
Petworth House, England
PFOA
Phidomageireion
“The Physicist in the Kitchen” (Kurti)
Pit cooking
Plastic
Poland
Polynesians
Polytetrafluoroethylene (PTFE)
Popcorn
Poplawski, Stephen J.
Posidonius
Post, Emily
Pots
purpose of
Pots and pans
agriculture and
aluminum and
boiling and
casseroles
cast iron
cauldrons
chicken brick
clay and
copper
copper and
dishwashing and
enameled cast iron
feelings about
fish and
fragments or shards of
frying pans
glass and
heat conduction and
heat transfer and
history of
ideal
idealness and
iron and
lids and
metal and
in nature
nonstick
one-pot meals and
sauce pans
silver and
stainless steel
stewpans
taste and
technology and
temperature uniformity and
tin and
Pottery
boiling and
cooking and
culture and
fragments or shards of
Greek
ideal pot and
invention of
process of creation of
storage and
as technology
thermal shock and
Pound cake
Poverty
Practical Housekeeping
PTFE (polytetrafluourethylene)
/>
Pyrex
The Pyromaniac’s Cookbook
Queen-like Closet (Wolley)
Radiation
Ramsay, Gordon
Randolph, Mary
Rayner, Louisa
Recipes
measurement and
pot cooking and
reproducibility and
Refrigeration, refrigerators
commercial
design of
electric
food preservation and
in the home
ice manufacturing and
methods of
in nineteenth century
as storage systems
Renaissance
Reproducibility
Rice
Rice cookers
Richelieu, Cardinal
Risotto
Roasting
Chinese cuisine and
discovery of
English cuisine and
history of
Roasting (continued)
spit-
technology of
turnspits and
Robot Coupe
Roden, Claudia
Rodgers, Judy
Romans
Rorer, Sarah Tyson
Ruhlman, Michael
Rumford, Count
Rundell, Mrs.
Russell, John
Russia
Sabatier
Salamanders
Samoa
Samsung
Sargent, John Singer
Sauce pots
Sauteing
Scales
Scappi, Bartolomeo
Schutte-Lihotsky, Margarete
Science
culture and
kitchens and
measurement and
wooden spoon and
Science Museum, London
Scots
Scullery
Scythians
Seasoning
Seneca
Shakespeare, William
Shellfish
Sherbets
Sierra Leone
Silver
Simmons, Amelia
Sinclair, Upton
Slater, Nigel
Slavery
Slicing
Slow Food Movement
Smith, Delia
Smoke
Sokolov, Ray
Somerville, Thomas
Sontheimer, Carl
Sous-vide
South Africa
South America
South Korea
Soyer, Alexis
Space food
Spain
Spatulas
Spencer, Percy
Spieler, Marlena
Spit roasting
Spit-roasting
Splayd
Spoons
English cuisine and
functions of
history of
metal
proper use of
silver
teaspoons
as technology
trefoil
trifid
wooden
wooden silicone
Sporks
Stainless steel
heat conduction and
knives and
pots and pans and
Starbucks
Starr, Frederick
Steel
kitchen utensils and
knives and
pots and pans and
Stewing
Stone
cutting tools and
grinding tools and
Stone Age
Stone cooking
Stowe, Harriet Beecher
Strite, Charles
Stuart era
Sugar
Sugg, William
Sur la Table
Sweden
Syria
Szilard, Leo
Table knives
Table manners
forks and
knives and
Tannur
Taste
knives and
pots and pans and
Technological change
resistance to
types of
Technology
boiling and
chopsticks as
of cooking
cooking and
culture and
of food
food processing and
forks as
of kitchen
kitchen utensils and
knives and
knives as
pots and pans and
Technology (continued)
pottery as
of roasting
spoons as
wooden spoon as
Teeth
Tefal company
Teflon
Tehuaca Valley, Central America
Temperature uniformity
Terhune, Mary Virginia
Tetra Brik
Tetra Pak
Thailand
Thermometers
Thermomix
Thermostats
Third World
This, Herve
Thompson, Benjamin
Tierra del Fuego
Tilda
Tin
Toast
Toasters
Tongs
Toshiba
Tou
Tou (Chinese knife)
Toxicity
Trevithick, Richard
Troisgros, Pierre
Tupperware
Uncle Tom’s Cabin (Stowe)
Van Ostade, Adriaen
Vegetable peelers
Vegetables
boiling
frozen foods and
stone cooking and
Verdun, Pierre
Verrall, William
Victoria, Queen
Victorian era
Visser, Margaret
Von Platen, Baltzar
Wall-E (film)
Waring Blender
Washington, George
The Washington Post
Waters, Alice
Webster, Fletcher
Webster, Thomas
Weir, Robin
Whakarewarewa
“Where There Are Asians, There Are Rice Cookers” (Nakano)
Whirlpool
Whisks
WHO. See World Health Organization
Wilder, Laura Ingalls
Wilkinson, John “Iron-Mad”
Williams, Turner
Williams, William Carlos
Williams-Sonoma
Woks
Wolke, Robert L.
Wolley, Hannah
Women
Wood
Wood, Ken
Wooden spoon
Worde, Wynkyn de
World Health Organization (WHO)
World War I
World War II
Wrangham, Richard
Wyeth, Nathaniel J.
Yahgan
Yan, Martin
Yan-Kit So
Yeates, Robert
Yogurt
Youl, Ellen
Young, Chris
Young, Mrs. H. M.
Yugoslavia
The Zuni Café Cookbook (Rodgers)
1
You might reply: because risotto needs to be starchy and creamy, whereas slippery pasta benefits from having some of its starch washed away in the water. But this still begs the question. Pasta can be delicious cooked risotto-style, particularly the small rice-shaped orzo, with the incremental addition of wine and stock. Equally, risotto-style rice can be very good with a single large addition of liquid at the beginning, as with paella.
2
If you look on the Internet, however, there are still a few knife-sharpening workshops that will sharpen anything from hunting knives to pizza wheels and food-processor blades.
3
His answer was that the “heat passes with much greater difficulty, or much slower, in stewed apples than in pure water.” Because heat cond
ucted slower in stewed apples, it took longer for it to cool down than hot water, hence, the problem of burned mouths when eating apple pie.
4
Technically, when we say “weight” we really ought to say “mass.” Weight refers to the force exerted on an object by gravity (w = mg, where m = mass and g = gravity). As such, the weight of a cup of flour on the moon would be very much less than on earth. Mass, by contrast, remains constant, regardless of environment: 100 g of flour is always 100 g. This is actually what we mean when we talk of “weight.” However, because this book is concerned with practical technology rather than pure science, I will continue, inaccurately, to use the word “weight” as it is commonly understood, as a synonym for mass.
5
Here’s a quick translation: spork = a spoon with added tines; splayd = a knife, fork, and spoon in one, consisting of a tined spoon with a sharpened edge; knork = a fork with the cutting power of a knife; spife = a spoon with a knife on the end (an example would be the plastic green kiwi spoons sold in kitchenware shops); sporf = an all-purpose term for any hybrid of spoon, fork, and knife.
Copyright © 2012 by Bee Wilson
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Library of Congress Cataloging-in-Publication Data
Wilson, Bee.
Consider the fork : a history of how we cook and eat /
Bee Wilson ; with illustrations by Annabel Lee.
p. cm.
Includes bibliographical references and index.
eISBN : 978-0-465-03332-4
1. Kitchen utensils—History. 2. Cooking—History.
3. Dinners and dining—History. I. Title.
TX656.W56 2012
643’.3—dc23
2012016283