Consider the Fork: A History of How We Cook and Eat (45 page)
Read Consider the Fork: A History of How We Cook and Eat Online
Authors: Bee Wilson
BOOK: Consider the Fork: A History of How We Cook and Eat
11.01Mb size Format: txt, pdf, ePub
Dench, Emma (2010). “When Rome Conquered Italy.”
London Review of Books,
February 25.
London Review of Books,
February 25.
Derry, T. K., and Williams, Trevor I. (1960).
A Short History of Technology from the Earliest Times to A.D. 1900.
Oxford, Clarendon Press.
A Short History of Technology from the Earliest Times to A.D. 1900.
Oxford, Clarendon Press.
Doerper, John, and Collins, Alf (1989). “Pacific Northwest Indian Cooking Vessels,” in
Oxford Symposium on Food and Cookery 1988, The Cooking Pot: Proceedings,
pp. 28–44. Totnes, Prospect Books.
Oxford Symposium on Food and Cookery 1988, The Cooking Pot: Proceedings,
pp. 28–44. Totnes, Prospect Books.
Dubois, Urbain (1870).
Artistic Cookery: A Practical System Suited for the Use of Nobility and Gentry and for Public Entertainments.
London.
Artistic Cookery: A Practical System Suited for the Use of Nobility and Gentry and for Public Entertainments.
London.
Dugdale, William (1666).
Origines Juridiciales, or Historical Memorials of the English Laws.
London, Warren.
Origines Juridiciales, or Historical Memorials of the English Laws.
London, Warren.
Dunlop, Fuchsia (2001).
Sichuan Cookery.
London, Penguin Books.
Sichuan Cookery.
London, Penguin Books.
————(2004). “Cutting It Is More Than Cutting Edge.”
Financial Times,
August 7.
Financial Times,
August 7.
Eaton, Mary (1823).
The Cook and Housekeeper’s Compete and Universal Dictionary.
Bungay, J. and R. Childs.
The Cook and Housekeeper’s Compete and Universal Dictionary.
Bungay, J. and R. Childs.
Ebeling, Jennie (2002). “Why Are Ground Stone Tools Found in Middle and Late Bronze Age Burials?”
Near Eastern Archaeology,
vol. 65, no. 2, pp. 149–151.
Near Eastern Archaeology,
vol. 65, no. 2, pp. 149–151.
Ebeling, Jennie R., and Rowan, Yorke M. (2004). “The Archaeology of the Daily Grind: Ground Stone Tools and Food Production in the Southern Levant.”
Near Eastern Archaeology,
vol. 67, no. 2, pp. 108–117.
Near Eastern Archaeology,
vol. 67, no. 2, pp. 108–117.
Edgerton, David (2008).
The Shock of the Old: Technology and Global History Since 1900.
London, Profile.
The Shock of the Old: Technology and Global History Since 1900.
London, Profile.
Elias, Norbert (1994 [first published 1939]).
The Civilising Process,
translated by Edmund Jephcott. Oxford, Blackwell.
The Civilising Process,
translated by Edmund Jephcott. Oxford, Blackwell.
Ellet, Elizabeth Fries (1857).
The Practical Housekeeper: A Cyclopedia of Domestic Economy.
New York, Stringer and Townsend.
The Practical Housekeeper: A Cyclopedia of Domestic Economy.
New York, Stringer and Townsend.
Emery, John (1976).
European Spoons Before 1700.
Edinburgh, John Donald Publishers Ltd.
European Spoons Before 1700.
Edinburgh, John Donald Publishers Ltd.
Ettlinger, Steve (1992).
The Kitchenware Book.
New York, Macmillan.
The Kitchenware Book.
New York, Macmillan.
Eveleigh, David J. (1986).
Old Cooking Utensils.
Aylesbury, Shire Publications.
Old Cooking Utensils.
Aylesbury, Shire Publications.
————(1991). “‘Put down to a Clear Bright Fire’: The English Tradition of Open-Fire Roasting.”
Folk Life,
29.
Folk Life,
29.
Falk, Dean, and Seguchi, Noriko (2006). “Professor C. Loring Brace: Bringing Physical Anthropology (‘Kicking and Screaming’) into the 21st Century!”
Michigan Discussions in Anthropology,
vol. 16. pp. 175–211.
Michigan Discussions in Anthropology,
vol. 16. pp. 175–211.
Farb, Peter, and Armelagos, George (1980).
Consuming Passions: The Anthropology of Eating.
Boston, Houghton Mifflin.
Consuming Passions: The Anthropology of Eating.
Boston, Houghton Mifflin.
Farmer, Fannie (1896).
The Boston Cooking-School Cookbook.
Boston: Little, Brown and Company.
The Boston Cooking-School Cookbook.
Boston: Little, Brown and Company.
————(1904).
Food and Cookery for the Sick and Convalescent.
Boston, Little, Brown and Company.
Food and Cookery for the Sick and Convalescent.
Boston, Little, Brown and Company.
Feild, Rachel (1984).
Irons in the Fire: A History of Cooking Equipment.
Marlborough, Wiltshire, Crowood Press.
Irons in the Fire: A History of Cooking Equipment.
Marlborough, Wiltshire, Crowood Press.
Fernández-Armesto, Felipe (2001).
Food: A History.
London, Macmillan.
Food: A History.
London, Macmillan.
Ferrie, Helke (1997). “An Interview with C. Loring Brace.”
Current Anthropology,
vol. 38, no. 5, pp. 851–917.
Current Anthropology,
vol. 38, no. 5, pp. 851–917.
Forbes, R. J. (1950).
Man the Maker: A History of Technology and Engineering.
London, Constable & Co.
Man the Maker: A History of Technology and Engineering.
London, Constable & Co.
Frederick, Christine (1916).
The New Housekeeping: Efficiency Studies
in
Home Management.
New York, Doubleday, Page and Company.
The New Housekeeping: Efficiency Studies
in
Home Management.
New York, Doubleday, Page and Company.
Friedberg, Suzanne (2009).
Fresh: A Perishable History.
Cambridge, MA, The Belknap Press of Harvard University Press.
Fresh: A Perishable History.
Cambridge, MA, The Belknap Press of Harvard University Press.
Friedland, Susan (2009).
Vegetables: Proceedings of the Oxford Symposium on Food and Cookery 2008
. Totnes, Prospect Books.
Vegetables: Proceedings of the Oxford Symposium on Food and Cookery 2008
. Totnes, Prospect Books.
Fuller, William (1851).
A Manual: Containing Numerous Original Recipes for Preparing Ices, With a Description of Fuller’s Neapolitan Freezing Machine for Making Ices in Three Minutes at Less Expense Than Is Incurred by Any Method Now in Use.
London.
A Manual: Containing Numerous Original Recipes for Preparing Ices, With a Description of Fuller’s Neapolitan Freezing Machine for Making Ices in Three Minutes at Less Expense Than Is Incurred by Any Method Now in Use.
London.
Furnivall, Frederick J., ed. (1868).
Early English Meals and Manners.
London, Kegan Paul, Trench, Truber & Co.
Early English Meals and Manners.
London, Kegan Paul, Trench, Truber & Co.
Gillette, Mrs. F. L., and Ziemann, Hugo (1887).
The White House Cookbook.
Washington, DC.
The White House Cookbook.
Washington, DC.
Gladwell, Malcolm (2010).
What the Dog Saw: And Other Adventures.
London: Penguin.
What the Dog Saw: And Other Adventures.
London: Penguin.
Glancey, Jonathan (2008). “Classics of Everyday Design no. 45.”
Guardian,
March 25.
Guardian,
March 25.
Goldstein, Darra (2006). Chapter on cutlery in
Feeding Desire: Design and the Tools of the Table,
edited by Sarah D. Coffin et al. New York, Assouline, in collaboration with Smithsonian Cooper-Hewitt.
Feeding Desire: Design and the Tools of the Table,
edited by Sarah D. Coffin et al. New York, Assouline, in collaboration with Smithsonian Cooper-Hewitt.
Gordon, Bertram M., and Jacobs-McCusker, Lisa (1989). “One Pot Cookery and Some Comments on Its Iconography,” in
Oxford Symposium on Food and Cookery 1988, The Cooking Pot: Proceedings,
pp. 55–68. Totnes, Prospect Books.
Oxford Symposium on Food and Cookery 1988, The Cooking Pot: Proceedings,
pp. 55–68. Totnes, Prospect Books.
Gordon, Bob (1984).
Early Electrical Appliances.
Aylesbury, Shire Publications.
Early Electrical Appliances.
Aylesbury, Shire Publications.
Gouffé, Jules (1874).
The Royal Book of Pastry and Confectionary,
translated from the French by Alphonse Gouffe. London, Sampson, Low, Marston.
The Royal Book of Pastry and Confectionary,
translated from the French by Alphonse Gouffe. London, Sampson, Low, Marston.
Green, Kaye, and Leach, Foss, eds. (2007).
Vastly Ingenious: The Archaeology of Pacific Material Culture.
Dunedin, New Zealand, Otago University Press.
Vastly Ingenious: The Archaeology of Pacific Material Culture.
Dunedin, New Zealand, Otago University Press.
Green, W. C. (1922).
The Book of Good Manners: A Guide to Polite Usage.
New York, Social Mentor Publications.
The Book of Good Manners: A Guide to Polite Usage.
New York, Social Mentor Publications.
Haddock, George (1954). “Frozen Foods.”
Nation’s Business,
June.
Nation’s Business,
June.
Hamilton, Andrew (1955). “Heat and Eat Meals Boost Frozen Food Sales.”
Nation’s Business,
July.
Nation’s Business,
July.
Hanawalt, Barbara (1986).
The Ties That Bound: Peasant Families in Medieval England.
New York and Oxford, Oxford University Press.
The Ties That Bound: Peasant Families in Medieval England.
New York and Oxford, Oxford University Press.
Hård, Mikael (1994).
Machines Are Frozen Spirit: The Scientification of Refrigeration and Brewing in the Nineteenth Century.
Boulder, CO, Westview Press.
Machines Are Frozen Spirit: The Scientification of Refrigeration and Brewing in the Nineteenth Century.
Boulder, CO, Westview Press.
Hardyment, Christina (1990).
From Mangle to Microwave: The Mechanisation of Household Work.
Cambridge, Polity.
From Mangle to Microwave: The Mechanisation of Household Work.
Cambridge, Polity.
Harland, Marion (1873).
Common Sense in the Household.
New York, Scribner, Armstrong & Co.
Common Sense in the Household.
New York, Scribner, Armstrong & Co.
Harris, Gertrude (1980).
Pots and Pans.
London, Penguin.
Pots and Pans.
London, Penguin.
Harrison, James, and Steel, Danielle (2006). “Burns and Scalds.” AIHW
National Injury Surveillance Unit.
Flinders University, South Australia.
National Injury Surveillance Unit.
Flinders University, South Australia.
Harrison, Molly (1972).
The Kitchen in History.
London, Osprey.
The Kitchen in History.
London, Osprey.
Harrold, Charles Frederick (1930). “The Italian in Streatham Place: Giuseppe Baretti (1719–1789).”
Sewanee Review,
vol. 38, no. 2, pp. 161–175.
Sewanee Review,
vol. 38, no. 2, pp. 161–175.
Harry, Karen, and Frink, Liam (2009). “The Arctic Cooking Pot: Why Was It Adopted?”
American Anthropologist,
vol. 111, pp. 330–343.
American Anthropologist,
vol. 111, pp. 330–343.
Helou, Anissa (2008)
. Lebanese Cuisine.
London, Grub Street.
. Lebanese Cuisine.
London, Grub Street.
Herring, I. J. (1938). “The Beaker Folk.”
Ulster Journal of Archaeology,
3rd series, vol. 1, pp. 135–139.
Ulster Journal of Archaeology,
3rd series, vol. 1, pp. 135–139.
Hertzmann, Peter (2007).
Knife Skills Illustrated: A User’s Manual.
New York, W W Norton.
Knife Skills Illustrated: A User’s Manual.
New York, W W Norton.
Hess, Karen, ed. (1984).
The Virginia House-wife by Mary Randolph.
Columbia, University of South Carolina Press.
The Virginia House-wife by Mary Randolph.
Columbia, University of South Carolina Press.
Hesser, Amanda (2005). “Under Pressure.”
New York Times,
August 14.
New York Times,
August 14.
Hessler, Martina (2009). “The Frankfurt Kitchen: The Model of Modernity and the ‘Madness’ of Traditional Users, 1926 to 1933,” in
Cold War Kitchen,
edited by Ruth Oldenziel and Karin Zachmann. Cambridge, MIT Press.
Cold War Kitchen,
edited by Ruth Oldenziel and Karin Zachmann. Cambridge, MIT Press.
Homer, Ronald F. (1975).
Five Centuries of Base Metal Spoons.
London, The Worshipful Company of Pewterers.
Five Centuries of Base Metal Spoons.
London, The Worshipful Company of Pewterers.
Homes, Rachel (1973). “Mixed Blessings of a Food Mixer.”
London Times,
August 9.
London Times,
August 9.
Hoopes, John W, and Barnett, William K., eds. (1995).
The Emergence of Pottery: Technology and Innovation in Ancient Societies.
Washington, DC, Smithsonian Institution Press.
The Emergence of Pottery: Technology and Innovation in Ancient Societies.
Washington, DC, Smithsonian Institution Press.
Hosking, Richard (1996).
A Dictionary of Japanese Food.
Totnes, Prospect Books.
A Dictionary of Japanese Food.
Totnes, Prospect Books.
Hughes, Bernard, and Hughes, Therle (1952).
Three Centuries of English Domestic Silver, 1500–1820.
London, Lutterworth Press.
Three Centuries of English Domestic Silver, 1500–1820.
London, Lutterworth Press.
Hutchinson, R. C. (1966).
Food Storage in the Home.
London, Edward Arnold.
Food Storage in the Home.
London, Edward Arnold.
Isenstadt, Sandy (1998). “Visions of Plenty: Refrigerators in America Around 1950.”
Journal of Design History,
vol. 11, no. 4, pp. 311–321.
Journal of Design History,
vol. 11, no. 4, pp. 311–321.
Ishige, Naomichi (2001).
The History and Culture of Japanese Food.
London, Kegan Paul.
The History and Culture of Japanese Food.
London, Kegan Paul.
Jaine, Tom, ed. (1989).
Oxford Symposium on Food and Cookery 1988, The Cooking Pot: Proceedings.
Totnes, Prospect Books.
Oxford Symposium on Food and Cookery 1988, The Cooking Pot: Proceedings.
Totnes, Prospect Books.
Jay, Sarah (2008)
. Knives Cooks Love: Selection, Care, Techniques, Recipes.
Kansas City, Andrew McMeel.
. Knives Cooks Love: Selection, Care, Techniques, Recipes.
Kansas City, Andrew McMeel.
Kafka, Barbara (1987).
Microwave Gourmet.
New York, William Morrow.
Microwave Gourmet.
New York, William Morrow.
Kalm, Pehr (1892).
Kalm’s Account of His Visit to England on His Way to America in 1748,
translated by Joseph Lucas. London, Macmillan.
Kalm’s Account of His Visit to England on His Way to America in 1748,
translated by Joseph Lucas. London, Macmillan.
Keller, Thomas (2008).
Under Pressure: Cooking Sous Vide.
New York, Artisan Books.
Under Pressure: Cooking Sous Vide.
New York, Artisan Books.
Kinchin, Juliet, with O’Connor, Aidan (2011).
Counter Space: Design and the Modern Kitchen.
New York, Museum of Modern Art.
Counter Space: Design and the Modern Kitchen.
New York, Museum of Modern Art.
Kitchiner, William (1829).
The Cook’s Oracle and Housekeepers Manual,
3rd ed. Edinburgh, A. Constable & Co.
The Cook’s Oracle and Housekeepers Manual,
3rd ed. Edinburgh, A. Constable & Co.
Koerner, Brendan I. (2006). “A Spork with Added Edge.”
New York Times,
September 17.
New York Times,
September 17.
Koon, H. E. C., O’Connor, T. P., and Collins, M. J. (2010). “Sorting the Butchered from the Boiled.”
Journal of Archaeological Science,
vol. 37, pp. 62–69.
Journal of Archaeological Science,
vol. 37, pp. 62–69.
Kranzberg, Melvin (1986). “Technology and History: Kranzberg’s Laws.”
Technology and Culture,
vol. 27, June, pp. 544–560.
Technology and Culture,
vol. 27, June, pp. 544–560.
Kurti, Nicholas, and Kurti, Giana, eds. (1988).
But the Crackling Is Superb: An Anthology on Food and Drink by Fellows and Foreign Members of the Royal Society.
Bristol, Hilger.
But the Crackling Is Superb: An Anthology on Food and Drink by Fellows and Foreign Members of the Royal Society.
Bristol, Hilger.
Lamb, Charles (2011).
A Dissertation upon Roast Pig and Other Essays.
London, Penguin.
A Dissertation upon Roast Pig and Other Essays.
London, Penguin.
Larner, John W. (1986). “Judging the Kitchen Debate.”
OAH Magazine of History,
vol. 2, no. 1, pp. 25–26.
OAH Magazine of History,
vol. 2, no. 1, pp. 25–26.
Larson, Egon (1961).
A History of Invention.
London, Phoenix House.
A History of Invention.
London, Phoenix House.
Lawrence, Keith (2010). “Costs Add Up for Jail’s ‘Sporks,’ Other Items.”
McClatchy-Tribune Business News,
July 6.
McClatchy-Tribune Business News,
July 6.
Leach, Helen M. (1982). “Cooking Without Pots: Aspects of Prehistoric and Traditional Polynesian Cooking.”
New Zealand Journal of Archaeology,
vol. 4, pp. 149–156.
New Zealand Journal of Archaeology,
vol. 4, pp. 149–156.
————(2007). “Cooking with Pots—Again,” in
Vastly Ingenious: The Archaeology of Pacific Material Culture,
edited by Atholl Anderson, Kaye Green, and Foss Leach, pp. 53–68. Dunedin, New Zealand, Otago University Press.
Vastly Ingenious: The Archaeology of Pacific Material Culture,
edited by Atholl Anderson, Kaye Green, and Foss Leach, pp. 53–68. Dunedin, New Zealand, Otago University Press.
Lemme, Chuck (1989). “The Ideal Pot,” in
Oxford Symposium on Food and Cookery 1988, The Cooking Pot: Proceedings,
pp. 82–99. Totnes, Prospect Books.
Oxford Symposium on Food and Cookery 1988, The Cooking Pot: Proceedings,
pp. 82–99. Totnes, Prospect Books.
Lincoln, Mary Johnson (1884).
Mrs. Lincoln’s Boston Cook Book: What to Do and What Not to Do in Cooking.
Boston, Roberts Brothers.
Mrs. Lincoln’s Boston Cook Book: What to Do and What Not to Do in Cooking.
Boston, Roberts Brothers.
Lloyd, G. I. K. (1913).
The Cutlery Trades: An Historical Essay in the Economics of Small-Scale Production.
London, Longmans Green & Co.
The Cutlery Trades: An Historical Essay in the Economics of Small-Scale Production.
London, Longmans Green & Co.
Lockley, Lawrence C. (1938). “The Turn-Over of the Refrigerator Market.”
Journal of Marketing,
vol. 2, no. 3, pp. 209–213.
Journal of Marketing,
vol. 2, no. 3, pp. 209–213.
MacDonald, John (1985).
Memoirs of an Eighteenth- Century Footman.
London, Century.
Memoirs of an Eighteenth- Century Footman.
London, Century.
MacGregor, Neil (2010).
A History of the World in 100 Objects.
London, Allen Lane.
A History of the World in 100 Objects.
London, Allen Lane.
Mackenzie, Donald, and Wajcman, Judy, eds. (1985).
The Social Shaping of Technology: How the Refrigerator Got Its Hum.
Milton Keynes, Open University Press.
The Social Shaping of Technology: How the Refrigerator Got Its Hum.
Milton Keynes, Open University Press.
Man, Edward Horace (1932).
On the Aboriginal Inhabitants of the Andaman Islands.
London, Royal Anthropological Institute.
On the Aboriginal Inhabitants of the Andaman Islands.
London, Royal Anthropological Institute.
Marquardt, Klaus (1997).
Eight Centuries of European Knives, Forks and Spoons,
translated by Joan Clough. Stuttgart, Arnoldsche.
Eight Centuries of European Knives, Forks and Spoons,
translated by Joan Clough. Stuttgart, Arnoldsche.
Marsh, Stefanie (2003). “Can’t Cook. Won’t Cook. Don’t Care. Going Out.”
London Times,
November 17.
London Times,
November 17.
Marshall, Mrs. A. B. (1857).
The Book of Ices,
2nd ed. London, Marshall’s School of Cookery.
The Book of Ices,
2nd ed. London, Marshall’s School of Cookery.
————(1894).
Fancy Ices.
London, Simpkin, Hamilton & Kent & Co.
Fancy Ices.
London, Simpkin, Hamilton & Kent & Co.
————(1896).
Mrs. A.B. Marshall’s Cookery Book.
London, Simpkin, Hamilton & Kent & Co.
Mrs. A.B. Marshall’s Cookery Book.
London, Simpkin, Hamilton & Kent & Co.
Marshall, Jo (1976).
Kitchenware.
London, BPC Publishers.
Kitchenware.
London, BPC Publishers.
Martino, Maestro (2005).
The Art of Cooking, Composed by the Eminent Maestro Martino of Como,
edited by Luigi Ballerini, translated by Jeremy Parzen. Berkeley, London, University of California Press.
The Art of Cooking, Composed by the Eminent Maestro Martino of Como,
edited by Luigi Ballerini, translated by Jeremy Parzen. Berkeley, London, University of California Press.
Masters, Thomas (1844).
The Ice Book.
London, Simpkin, Marshall & Co.
The Ice Book.
London, Simpkin, Marshall & Co.
May, Robert (2000).
The Accomplisht Cook or the Art and Mystery of Cookery, a Facsimile of the 1685 Edition,
edited by Alan Davidson, Marcus Bell, and Tom Jaine. Totnes, Prospect Books.
The Accomplisht Cook or the Art and Mystery of Cookery, a Facsimile of the 1685 Edition,
edited by Alan Davidson, Marcus Bell, and Tom Jaine. Totnes, Prospect Books.
McEvedy, Allegra (2011).
Bought, Borrowed and Stolen: Recipes and Knives from a Travelling Chef.
London, Conran Octopus.
Bought, Borrowed and Stolen: Recipes and Knives from a Travelling Chef.
London, Conran Octopus.
McGee, Harold (1986).
On Food and Cooking: The Science and Lore of the Kitchen.
London, Allen and Unwin.
On Food and Cooking: The Science and Lore of the Kitchen.
London, Allen and Unwin.
McNeil, Ian, ed. (1990).
An Encyclopedia of the History of Technology
London, Routledge.
An Encyclopedia of the History of Technology
London, Routledge.
Mellor, Maureen (1997).
Pots and People That Have Shaped the Heritage of Medieval and Later England.
Oxford, Ashmolean Museum.
Pots and People That Have Shaped the Heritage of Medieval and Later England.
Oxford, Ashmolean Museum.
Other books
Darkest Fear by Cate Tiernan
Barefoot Beach by Toby Devens
Refuge: Kurt's Quest by Doug Dandridge
The No Where Apocalypse (Book 2): Surviving No Where by Lake, E.A.
Gypsey Blood by Lorrie Unites-Struff
Color Me Crazy by Carol Pavliska
The Devil and Danna Webster by Jacqueline Seewald
Flesh: Part Six (The Flesh Series Book 6) by Corgan, Sky
A Taste of Fame by Linda Evans Shepherd
Never Mind the Bullocks, Here's the Science by Karl Kruszelnicki