The history of cookware—and, by association, the history of cooking and how we eat—is a topic as formidable as the history of civilization itself. Few books this side of Paul Johnson’s “Modern Times” have turned so much meat into a digestible, entertaining meal. The danger is that one ends up with a series of mezze, tasty but loosely connected facts. In the case of Bee Wilson’s “Consider the Fork,” the author is blessed with an assemblage of entertaining tidbits and particularly lucid prose.
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