Certainly, I’ve always viewed pots as a crucial tool in the kitchen. But it is interesting, nonetheless, to know that is possible to boil without pots. The Polynesian rejection of pottery is a convenient reminder that even the most undeveloped technologies used in the kitchen don’t have to be accepted. I agree that once people start cutting their food up using a knife and fork, there is an overbite created. This definitely alters recognition of how the knife and fork were established. I would have thought Americans might have been the first to familiarize themselves to the idea and not so much the Chinese, given that they are known to use chopsticks. But it turns out it was total opposite. Chinese cultures will always be more forward-thinking!
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“A good cook knows the temperament of the fire, how to control a draft, all depending on the dish.” says Wilson. This really changes my aspect of cooking. There’s a lot more to it than I thought. Especially for a wood oven fire. Other ways of industry combined with workshops really brought light to things that were relevant in cooking. Things really started to change after the Industrial Revolution and I see that this is very much true. In one of the chapters in Wilson’s book, she describes the different roles knife, fork, and spoon play. The technology of dinner service being described through its purpose. I now see the importance of eating with knives, forks, and spoons. I am not a fan of finger-eating and cringe every time I see people do it. The “home motion” was my favorite part of this book. Frederick came up with a perfect kitchen design. “One that minimized the workers’ number of steps, without ever stooping.” Before reading this in the book, I didn’t even think about an “ideal kitchen.” For a long time, we think a kitchen is just a kitchen and that it’s always been that way. But really, we have become truly innovative to come about having a specific area designated for a kitchen and a kitchen only. Wilson has really done a terrific job telling us how to “consider the fork” when picking it up and the many things that surround it when having
“A good cook knows the temperament of the fire, how to control a draft, all depending on the dish.” says Wilson. This really changes my aspect of cooking. There’s a lot more to it than I thought. Especially for a wood oven fire. Other ways of industry combined with workshops really brought light to things that were relevant in cooking. Things really started to change after the Industrial Revolution and I see that this is very much true. In one of the chapters in Wilson’s book, she describes the different roles knife, fork, and spoon play. The technology of dinner service being described through its purpose. I now see the importance of eating with knives, forks, and spoons. I am not a fan of finger-eating and cringe every time I see people do it. The “home motion” was my favorite part of this book. Frederick came up with a perfect kitchen design. “One that minimized the workers’ number of steps, without ever stooping.” Before reading this in the book, I didn’t even think about an “ideal kitchen.” For a long time, we think a kitchen is just a kitchen and that it’s always been that way. But really, we have become truly innovative to come about having a specific area designated for a kitchen and a kitchen only. Wilson has really done a terrific job telling us how to “consider the fork” when picking it up and the many things that surround it when having