This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves.
Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer.
A cracking good read, as enjoyable as it is enlightening
*Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons'*
Wonderful ... Witty, scholarly, utterly absorbing and fired by
infectious curiosity
*Observer*
[A] delightfully informative history of cooking and eating from the
prehistoric discovery of fire to twenty-first-century high-tech,
low-temp soud-vide-style cookery
*ELLE magazine*
A graceful study
*Guardian*
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