The New Art of Microscopic Writing

It seems that there is a literary fad creeping closer to us.  Writers are now examining the most minutia  of simple things that they can find.  The earliest example I read was called either "My House" or "My Home" and neither Google nor I can find it.  English guy, lived in a centuries old former manse?  He described in minute detail every room in it and all the whys and hows of the furnishings and purposes of the various rooms found therein. 

There's a new contender in this category and it is called "Consider the Fork, A History of How We Cook and Eat" by Bee Wilson   Basic Books  327 pages   $26.99 

Wilson was named BBC Radio's Food Writer of the Year, has written three previous books and holds a PhD from Tinity College, Cambridge. 

She tackles the simple wooden spoon in her introduction to the book.  She said that she had never been in a kitchen that didn't have one.  She remarked in passing, "Traditionally, it was given as a booby prize to the loser in a competition."  She points out that we cook with wooden spoons  for these advantages:  wood is non-abrasive, it is nonreactive and is a poor heat conductor - but we eat with metal spoons.  But at one time, we did eat with wooden spoons and were quite happy to have them. 

Further tidbits ... "However shrewdly designed it may be, an eggbeater does not fully achieve its purpose until someone picks it up and beats eggs.""Coffee has been consumed in England since the mid-17th century; oranges for juice and marmalade since 1290."

The book is full of interesting details and Wilson presents them with skill.  She displays a wry sense of humor which is quite pleasant.  Above all, the book is an interesting, fact-filled account that gives a true history of how we cook and eat."