Consider the Fork
A History of How We Cook and Eat
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Consider the Fork
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Narrado por:
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Alison Larkin
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De:
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Bee Wilson
Acerca de esta escucha
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights into how we've prepared and consumed food over the centuries - and how those basic acts have changed our societies, our diets, and our very selves.
©2012 Bee Wilson (P)2012 TantorLos oyentes también disfrutaron...
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Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
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Eating for England
- The Delights and Eccentricities of the British at Table
- De: Nigel Slater
- Narrado por: Nigel Slater
- Duración: 6 h y 24 m
- Versión completa
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General4.5 out of 5 stars 47
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Narración:4.5 out of 5 stars 28
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Historia4.5 out of 5 stars 28
The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
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4 out of 5 stars
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A Must-Hear!
- De Laura en 07-04-08
De: Nigel Slater
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Milk!
- A 10,000-Year Food Fracas
- De: Mark Kurlansky
- Narrado por: Brian Sutherland
- Duración: 12 h y 38 m
- Versión completa
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General4 out of 5 stars 210
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Narración:3.5 out of 5 stars 177
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Historia4 out of 5 stars 178
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
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2 out of 5 stars
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Horrible narration nearly kills Kurlansky
- De Scarlatti's Muse en 05-15-18
De: Mark Kurlansky
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JGV
- A Life in 12 Recipes
- De: Jean-Georges Vongerichten, Michael Ruhlman
- Narrado por: Eric Yves Garcia
- Duración: 7 h y 2 m
- Versión completa
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General5 out of 5 stars 38
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Narración:5 out of 5 stars 35
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Historia5 out of 5 stars 34
From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.
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5 out of 5 stars
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Informative and fun!
- De David Stuk en 11-24-22
De: Jean-Georges Vongerichten, y otros
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Ingredienti
- Marcella's Guide to the Market
- De: Marcella Hazan, Victor Hazan
- Narrado por: Elizabeth Wiley
- Duración: 4 h y 55 m
- Versión completa
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General4.5 out of 5 stars 28
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Narración:4.5 out of 5 stars 28
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Historia4.5 out of 5 stars 28
When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
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5 out of 5 stars
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Once again, Marcella Says
- De Victoria en 07-23-16
De: Marcella Hazan, y otros
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- De: Samin Nosrat
- Narrado por: Samin Nosrat
- Duración: 5 h y 57 m
- Versión completa
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General5 out of 5 stars 1,755
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Narración:4.5 out of 5 stars 1,487
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Historia5 out of 5 stars 1,471
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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4 out of 5 stars
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EXCELLENT, BUT...
- De KJNuri en 01-23-18
De: Samin Nosrat
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- De: Edward Lee
- Narrado por: David Shih
- Duración: 8 h y 53 m
- Versión completa
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General4.5 out of 5 stars 75
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Narración:4.5 out of 5 stars 65
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Historia4.5 out of 5 stars 65
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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4 out of 5 stars
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Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- De: Michael Booth
- Narrado por: Ralph Lister
- Duración: 10 h y 9 m
- Versión completa
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General4.5 out of 5 stars 83
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Narración:4.5 out of 5 stars 70
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Historia4.5 out of 5 stars 70
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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4 out of 5 stars
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Interesting material that's well-narrated
- De John S. en 11-09-16
De: Michael Booth
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- De: Megan Kimble
- Narrado por: Sarah Mollo-Christensen
- Duración: 12 h y 22 m
- Versión completa
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General5 out of 5 stars 34
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Narración:5 out of 5 stars 29
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Historia5 out of 5 stars 29
In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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5 out of 5 stars
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Very insightful
- De Anonymous User en 01-10-21
De: Megan Kimble
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Lunch in Paris
- A Love Story, with Recipes
- De: Elizabeth Bard
- Narrado por: Ann Marie Lee
- Duración: 7 h y 43 m
- Versión completa
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General4 out of 5 stars 89
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Narración:4 out of 5 stars 79
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Historia4 out of 5 stars 81
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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2 out of 5 stars
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ok to pass the time
- De Robin en 03-25-13
De: Elizabeth Bard
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The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- De: Adrian Miller
- Narrado por: Ron Butler
- Duración: 9 h y 25 m
- Versión completa
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General4.5 out of 5 stars 53
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Narración:4.5 out of 5 stars 47
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Historia4.5 out of 5 stars 47
James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
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2 out of 5 stars
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Disappointed
- De TS en 08-17-21
De: Adrian Miller
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High on the Hog
- A Culinary Journey from Africa to America
- De: Jessica B. Harris
- Narrado por: Jessica Harris
- Duración: 8 h y 59 m
- Versión completa
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General4.5 out of 5 stars 239
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Narración:4.5 out of 5 stars 210
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Historia5 out of 5 stars 209
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
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3 out of 5 stars
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more of a history lesson than a culinary book
- De Scott Johnson en 09-02-15
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- De: Matt Goulding
- Narrado por: Will Damron
- Duración: 7 h y 49 m
- Versión completa
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General4.5 out of 5 stars 67
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Narración:4.5 out of 5 stars 55
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Historia4.5 out of 5 stars 55
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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4 out of 5 stars
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Starts strong tapers off
- De Craig Bryan en 01-02-21
De: Matt Goulding
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The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- De: Dan Buettner
- Narrado por: Joe Barrett
- Duración: 7 h y 5 m
- Versión completa
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General4.5 out of 5 stars 641
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Narración:4.5 out of 5 stars 550
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Historia4.5 out of 5 stars 541
Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
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5 out of 5 stars
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Good Info, Well Presented
- De Soozzone en 06-29-15
De: Dan Buettner
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The Domestic Revolution
- How the Introduction of Coal into Victorian Homes Changed Everything
- De: Ruth Goodman
- Narrado por: Jennifer M. Dixon
- Duración: 11 h y 17 m
- Versión completa
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General4.5 out of 5 stars 110
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Narración:4.5 out of 5 stars 95
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Historia4.5 out of 5 stars 93
No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.
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5 out of 5 stars
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Zombie Apocalypse
- De PeachPecan en 12-25-20
De: Ruth Goodman
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A Square Meal
- A Culinary History of the Great Depression
- De: Jane Ziegelman, Andrew Coe
- Narrado por: Susan Ericksen
- Duración: 10 h y 46 m
- Versión completa
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General4.5 out of 5 stars 81
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Narración:4 out of 5 stars 70
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Historia4 out of 5 stars 67
The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.
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4 out of 5 stars
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Not entirely accurate title
- De Robert en 06-07-17
De: Jane Ziegelman, y otros
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Short Course in Beer
- An Introduction to Tasting and Talking About the World's Most Civilized Beverage
- De: Lynn Hoffman
- Narrado por: Adam Verner
- Duración: 6 h y 50 m
- Versión completa
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General4 out of 5 stars 86
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Narración:4 out of 5 stars 76
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Historia3.5 out of 5 stars 76
Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.
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3 out of 5 stars
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An Ok Beer Book
- De AppleCedAR en 10-21-13
De: Lynn Hoffman
Las personas que vieron esto también vieron...
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First Bite
- How We Learn to Eat
- De: Bee Wilson
- Narrado por: Alison Larkin
- Duración: 13 h y 2 m
- Versión completa
-
General4 out of 5 stars 520
-
Narración:4 out of 5 stars 475
-
Historia4 out of 5 stars 473
In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors, including family, culture, memory, gender, hunger, and love.
-
4 out of 5 stars
-
Wealth of info I wish I knew before having kids..
- De VerdereC en 06-07-16
De: Bee Wilson
-
The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- De: Matt Siegel
- Narrado por: Roger Wayne
- Duración: 5 h y 30 m
- Versión completa
-
General4 out of 5 stars 189
-
Narración:4.5 out of 5 stars 160
-
Historia4 out of 5 stars 159
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
-
5 out of 5 stars
-
Really interesting! Little darker than I thought…
- De Not Public en 09-11-21
De: Matt Siegel
-
The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- De: Bee Wilson
- Narrado por: Bee Wilson
- Duración: 12 h y 30 m
- Versión completa
-
General4.5 out of 5 stars 107
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Narración:4.5 out of 5 stars 95
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Historia4.5 out of 5 stars 93
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
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1 out of 5 stars
-
Slow, doesn't get to the point-20% info, 80% fluff
- De DrSarah en 11-13-19
De: Bee Wilson
-
Ways of Eating
- Exploring Food through History and Culture
- De: Benjamin Aldes Wurgaft, Merry White
- Narrado por: Benjamin Aldes Wurgaft
- Duración: 8 h y 8 m
- Versión completa
-
General5 out of 5 stars 3
-
Narración:4.5 out of 5 stars 3
-
Historia5 out of 5 stars 3
Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nuoc cham, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.
De: Benjamin Aldes Wurgaft, y otros
-
An Edible History of Humanity
- De: Tom Standage
- Narrado por: George K. Wilson
- Duración: 10 h y 2 m
- Versión completa
-
General4 out of 5 stars 570
-
Narración:4 out of 5 stars 467
-
Historia4 out of 5 stars 467
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
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4 out of 5 stars
-
Flawed, but worthwhile
- De Ary Shalizi en 12-28-17
De: Tom Standage
-
Food: A Cultural Culinary History
- De: Ken Albala, The Great Courses
- Narrado por: Ken Albala
- Duración: 18 h y 22 m
- Grabación Original
-
General4.5 out of 5 stars 5,165
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Narración:4.5 out of 5 stars 4,572
-
Historia4.5 out of 5 stars 4,537
Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."
-
5 out of 5 stars
-
One of my top 3 favorite courses!
- De Jessica en 12-28-13
De: Ken Albala, y otros
-
First Bite
- How We Learn to Eat
- De: Bee Wilson
- Narrado por: Alison Larkin
- Duración: 13 h y 2 m
- Versión completa
-
General4 out of 5 stars 520
-
Narración:4 out of 5 stars 475
-
Historia4 out of 5 stars 473
In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors, including family, culture, memory, gender, hunger, and love.
-
4 out of 5 stars
-
Wealth of info I wish I knew before having kids..
- De VerdereC en 06-07-16
De: Bee Wilson
-
The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- De: Matt Siegel
- Narrado por: Roger Wayne
- Duración: 5 h y 30 m
- Versión completa
-
General4 out of 5 stars 189
-
Narración:4.5 out of 5 stars 160
-
Historia4 out of 5 stars 159
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
-
5 out of 5 stars
-
Really interesting! Little darker than I thought…
- De Not Public en 09-11-21
De: Matt Siegel
-
The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- De: Bee Wilson
- Narrado por: Bee Wilson
- Duración: 12 h y 30 m
- Versión completa
-
General4.5 out of 5 stars 107
-
Narración:4.5 out of 5 stars 95
-
Historia4.5 out of 5 stars 93
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
-
1 out of 5 stars
-
Slow, doesn't get to the point-20% info, 80% fluff
- De DrSarah en 11-13-19
De: Bee Wilson
-
Ways of Eating
- Exploring Food through History and Culture
- De: Benjamin Aldes Wurgaft, Merry White
- Narrado por: Benjamin Aldes Wurgaft
- Duración: 8 h y 8 m
- Versión completa
-
General5 out of 5 stars 3
-
Narración:4.5 out of 5 stars 3
-
Historia5 out of 5 stars 3
Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nuoc cham, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.
De: Benjamin Aldes Wurgaft, y otros
-
An Edible History of Humanity
- De: Tom Standage
- Narrado por: George K. Wilson
- Duración: 10 h y 2 m
- Versión completa
-
General4 out of 5 stars 570
-
Narración:4 out of 5 stars 467
-
Historia4 out of 5 stars 467
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
-
4 out of 5 stars
-
Flawed, but worthwhile
- De Ary Shalizi en 12-28-17
De: Tom Standage
-
Food: A Cultural Culinary History
- De: Ken Albala, The Great Courses
- Narrado por: Ken Albala
- Duración: 18 h y 22 m
- Grabación Original
-
General4.5 out of 5 stars 5,165
-
Narración:4.5 out of 5 stars 4,572
-
Historia4.5 out of 5 stars 4,537
Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."
-
5 out of 5 stars
-
One of my top 3 favorite courses!
- De Jessica en 12-28-13
De: Ken Albala, y otros
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The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- De: Lizzie Collingham
- Narrado por: Jennifer M. Dixon
- Duración: 12 h y 3 m
- Versión completa
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General4.5 out of 5 stars 74
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Narración:4 out of 5 stars 65
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Historia4.5 out of 5 stars 66
In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
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4 out of 5 stars
-
Overall really interesting and informative
- De Amazon Customer en 01-01-21
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Milk!
- A 10,000-Year Food Fracas
- De: Mark Kurlansky
- Narrado por: Brian Sutherland
- Duración: 12 h y 38 m
- Versión completa
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General4 out of 5 stars 210
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Narración:3.5 out of 5 stars 177
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Historia4 out of 5 stars 178
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
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2 out of 5 stars
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Horrible narration nearly kills Kurlansky
- De Scarlatti's Muse en 05-15-18
De: Mark Kurlansky
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
- Versión completa
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General4.5 out of 5 stars 189
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Narración:4.5 out of 5 stars 158
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Historia4 out of 5 stars 159
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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2 out of 5 stars
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Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
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Cod
- A Biography of the Fish That Changed the World
- De: Mark Kurlansky
- Narrado por: Richard M. Davidson
- Duración: 7 h y 41 m
- Versión completa
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General4 out of 5 stars 622
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Narración:4.5 out of 5 stars 363
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Historia4 out of 5 stars 369
The cod has played a vital part in livelihoods, diets, and health in general — as well as roles in national economies and international wars. Drawing on his love of food and food culture, Mark Kurlansky leaps into history and folklore to explore how this innocuous fish had such an impact over the centuries.
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5 out of 5 stars
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Seven and a half hour about COD???
- De B. W. Larsen en 03-01-03
De: Mark Kurlansky
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Ten Restaurants That Changed America
- De: Paul Freedman
- Narrado por: Keith Szarabajka
- Duración: 13 h y 6 m
- Versión completa
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General4.5 out of 5 stars 315
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Narración:4.5 out of 5 stars 274
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Historia4.5 out of 5 stars 271
Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
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5 out of 5 stars
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Worthwhile listen, cringe-worthy pronunciations
- De Tag Christof en 09-01-20
De: Paul Freedman
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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
- Versión completa
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General4.5 out of 5 stars 8
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Narración:4.5 out of 5 stars 6
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Historia4.5 out of 5 stars 6
When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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5 out of 5 stars
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The recipes he went over
- De Tarra en 12-29-24
De: Michael Ruhlman
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Salt
- A World History
- De: Mark Kurlansky
- Narrado por: Scott Brick
- Duración: 13 h y 48 m
- Versión completa
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General4 out of 5 stars 3,155
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Narración:4.5 out of 5 stars 2,356
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Historia4 out of 5 stars 2,358
The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.
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5 out of 5 stars
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More than SALT
- De Karen en 03-12-03
De: Mark Kurlansky
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A History of the World in 6 Glasses
- De: Tom Standage
- Narrado por: Sean Runnette
- Duración: 7 h y 34 m
- Versión completa
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General4 out of 5 stars 4,593
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Narración:4 out of 5 stars 3,960
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Historia4.5 out of 5 stars 3,972
Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.
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5 out of 5 stars
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Fun and Informative
- De Stoker en 09-09-11
De: Tom Standage
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- De: Caitlin PenzeyMoog
- Narrado por: Tanya Eby
- Duración: 6 h y 6 m
- Versión completa
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General4.5 out of 5 stars 36
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Narración:4.5 out of 5 stars 30
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Historia4.5 out of 5 stars 30
Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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5 out of 5 stars
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Yummy!
- De amanda j green en 11-17-24
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American Cuisine
- And How It Got This Way
- De: Paul Freedman
- Narrado por: Paul Heitsch
- Duración: 14 h y 8 m
- Versión completa
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General4 out of 5 stars 34
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Narración:4.5 out of 5 stars 23
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Historia4.5 out of 5 stars 23
For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
De: Paul Freedman
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Food Americana
- The Remarkable People and Incredible Stories behind America's Favorite Dishes
- De: David Page
- Narrado por: Jonathan Yen
- Duración: 7 h y 16 m
- Versión completa
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General5 out of 5 stars 19
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Narración:5 out of 5 stars 16
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Historia5 out of 5 stars 16
America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.
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5 out of 5 stars
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Will induce hunger
- De Amanda en 04-15-21
De: David Page
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The Big Oyster
- History on the Half Shell
- De: Mark Kurlansky
- Narrado por: John H. Mayer
- Duración: 9 h y 49 m
- Versión completa
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General4.5 out of 5 stars 310
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Narración:4.5 out of 5 stars 227
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Historia4.5 out of 5 stars 226
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
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5 out of 5 stars
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history of the oyster in America
- De Andy en 01-01-20
De: Mark Kurlansky
Lo que los oyentes dicen sobre Consider the Fork
Con calificación alta para:
Reseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Total3 out of 5 stars
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Ejecución2 out of 5 stars
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Historia3 out of 5 stars
- GH
- 07-10-13
Great information if you play Trivail Pursuit
I have read a significant number of books of this ilk. I generally like the book. You lean about the history of this and that -- one of them being the fork. Although this book is packed with interesting information. There is nothing earth moving or should I should say cow moving. If you want to lean many numerous factoids, this is the book for you. For me it was just ok.
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esto le resultó útil a 15 personas
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Total5 out of 5 stars
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Ejecución4 out of 5 stars
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Historia5 out of 5 stars
- minchen
- 03-17-15
Fake American accent is distracting!
Have you listened to any of Alison Larkin’s other performances before? How does this one compare?
No, but I intensely dislike the (un)American accent she uses for the American characters in the book. It's utterly distracting and takes away from her otherwise splendid performance.
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esto le resultó útil a 1 persona
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Ben
- 11-29-12
What fun...
A charming book that tells the history of what we eat through the tools we use to prepare it. The book is written with great charm and good humor and the narration is just right.
History is most often told through politics and commerce. This is history of a different sort, told through the kitchen.
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esto le resultó útil a 1 persona
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Melinda
- 07-04-19
Fascinating Book
This is even better than I hoped for, but I did have to listen away from bedtime because the narrator's voice is very calm and soothing.
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- VoxVolat
- 06-09-13
Fascinating!
This is a wonderful romp through culinary gadget and cutlery history. Kept me engaged and fascinated by the implications of some revelations the book makes. I would highly recommend this book for cooks and foodies in addition to those who like history.
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Amazon Customer
- 12-28-13
Clearly on of the best
What made the experience of listening to Consider the Fork the most enjoyable?
The reader was clearly, engaging and the tempo was very good. The writing was amazingly thought provoking.
What other book might you compare Consider the Fork to and why?
I've been looking for other books as I've never read anything quite so engaging. It reminded me a bit of the James Burke show "Connections"
Which scene was your favorite?
By far the chapter on Pots and Pans were quite interesting, and the one on refrigeration.
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Total5 out of 5 stars
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Ejecución4 out of 5 stars
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Historia5 out of 5 stars
- AB
- 02-18-24
Fun listen on food & utensils
Enjoyed the history of all these utensils! Low effort and fun listen about so many various implements and styles
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Gwenna Laithland
- 09-18-17
Informatively Whimsical
A great look at the evolution of cooking technology that blends history with a light humor and realistic examination of the role of cooking and the tools used to do so.
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esto le resultó útil a 6 personas
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Joseph
- 07-17-18
A charming history lesson that made me hungry.
What a fascinating lens through which to view the world! This book really helped contextualize the day to day life of people from various walks of life throughout history. I'm also excited to get back into the kitchen myself knowing what I now know about our varied utensils and appliances. The narrator was simply a joy to listen to with a musical voice and fantastic comedic timing for all the witty asides and unexpected connections the author included.
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Total3 out of 5 stars
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Ejecución4 out of 5 stars
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Historia2 out of 5 stars
- WCL
- 12-02-17
Interesting info but hum-drum
The narrator did a great job with many different accents.
The content is: "That's nice." (Yawn)
I put it on a faster speed for listening; that helped.
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