Consider the Fork: A History of How We Cook and Eat (48 page)

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Authors: Bee Wilson

BOOK: Consider the Fork: A History of How We Cook and Eat

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culture and

design and

food and

grinding and

knives

metal and

open-hearth cooking and

plastic and

purpose of

risks of

stainless steel and

technology and

wood and

wooden spoon

KitchenAid

Kitchens

American

dangers in

design of

ergonomics in

historic

ideal

modern

refrigerators and

as rooms

science and

technology of

vegetable peelers and

Kitchiner, William

Kluber, H. H.

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

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