Consider the Fork: A History of How We Cook and Eat | 
pickThis book was not well cited but was mostly a good read. The author went on some long tangents, but I learned a lot and I appreciated learning about knives, stoves, and kitchen design as well as the history of other tools. The photo is some of my favorite kitchen tools. 3/5 stars read if you like to cook, eat, or bake.
The number of books I'm reading that I should find fascinating and which instead I'm finding slow is a bit alarming. I think I'm just... not in the right place in my head for much reading. Lots of playing Final Fantasy XIV, though!
And again my magpie mind leads me to jump onto another topic. I haven't read much, yet. I think Bee Wilson maybe underestimates when humans are likely to have begun cooking (most likely Neanderthals did, based on Rebecca Wragg Sykes' book about them!) but she didn't put a solid date to it so maybe the vagueness is just my problem there.
Listening to this #audiobook about kitchen technology made me want to use my mixer, a recent #quarantinebaking purchase. So now I‘m making King Arthur flour‘s crispy pan pizza recipe: https://www.kingarthurflour.com/recipes/crispy-cheesy-pan-pizza-recipe
Listened to the first half of this #audiobook on #hoopla while I finished up my puzzle. Fascinating so far.
Also, Pennsylvania updated its liquor laws for the pandemic this week, so bars could sell hard liquor/mixed drinks via their takeout menus. My fiancé and I indulged in the local tiki bar‘s menu, and were delighted when the drinks came with novelty umbrellas and stirrers too ? ? ☂ ?
Tonight was a laugh-filled, delightful meeting of The #OmnivorousReadersBookClub! This book club works on themes, and this month‘s theme was Food. So, I chose this one, and, my, what a fantastic book this is! One of my all-time favorite non-fiction reads! Have you read it?! Excellent audio.
#BookNDinner! Audio this time. Accompaniment this warm and dark evening: my stir-fry of broccoli florets, cauliflower, green beans, carrots, and bella mushrooms, in extra virgin olive oil; black olives, cucumber, mozzarella, roasted chicken, walnuts, and parmesan & asiago cheeses; garlic parmesan dreasing; and sparkling mineral water. MMMMmmmm 😋! This has been another presentation of: #MrBookKitchen. Happy reads & happy eats! 😎👌🏻
#BookNDinner! #RedLobster Edition! Tagged book is on audio. Accompaniment this very warm and rainy evening: fried shrimp, shrimp scampi, scallops, lobster tail, mashed potatoes, broccoli, cheddar biscuits, and mango iced tea. MMMMmmm 😋! Got my seafood fix in for the month. Happy reads & happy eats! 😎👌🏻
I cook all the time. While I have, occasionally, thought about the development of cast iron pans and copper pots, the author is correct, I never really gave much thought to how the wooden spoon was developed. This was fascinating and a really excellent read.
pickA history of how we changed our utensils and how our utensils changed us. From forks to fridges, the way we cook and convey food to our mouths says way more about us than I ever imagined.
I was inspired to give micro history a shot by #LitsyLove pen pal, @iread2much !
“Technology is the art of the possible.”
#currentread
pickSooooo fascinating! All the chores I was doing while listening too far longer than usual because I would catch myself just staring at my phone while completely enchanted. Excellent pick for anyone with a fondness for the kitchen.
Pretty sure I found this quote funnier than I was supposed to...
Took an #audiowalk this afternoon. It‘s overcast here but we‘re sitting at a breezy 59 degrees. We will be moving from here in a little over 4 months so I‘ve decided I need to get out and take advantage of the wonderful winter weather that we definitely won‘t have in Ohio. Plus I was able to add another hour to my #24in48 readathon, bringing my total time to 6 hours 40 minutes so far.
Didn‘t sleep well last night so I was able to get 5 1/2 of my 24 hours for #24in48. Going to pick up groceries then back home to rest and hopefully add more hours.
This morning‘s start time. I think I might make it. I‘m really enjoying this book, too.
#25infive #readathon
pickThe subtitle ‘A History of How We Cook and Eat‘ sums up this fascinating book. I love books about commodities and about the background histories of things we use, eat and wear. Bee Wilson has written a really enjoyable story, a pleasure to read.
Lunch time #audiowalking 🎧 Lucky to have access to an indoor walking track. No excuses!
Today‘s Audible Deal! Couldn‘t resist for $3.95 🙌
Brought this book home from the library for my husband and he is so fascinated he keeps reading me bits and sharing facts. It‘s a hit! ❤️ Love it when that happens! #librarylife
Next up from my #nonfictionnovember #tbr is this deep dive into the history of how we cook and eat
pickWho knew the evolution of kitchen utensils could be so interesting...
pick#readharderchallenge read a nonfiction book about technology. I was so dreading this task on the challenge because I didn't want to read about computers, etc. This book is about how humans and culture coevolve with the technology we use to eat and cook. Fun fact from the book: Americans are the only ones to use the cup system to measure for recipes, most other countries use scales. #anthropology #technology
pickThis was good! I needed something to listen to after a rather traumatic loss. I couldn't put my iPod on shuffle because random songs popped up that made me cry. This was perfect - interesting and involving and read by a great narrator.
"One-pot cookery is a cuisine of scarcity: scarce fuel, scarce utensils, scarce ingredients. Nothing is wasted. It is no coincidence that food for the relief of poverty has almost always taken the form of soup."
