An authoritative and comprehensive history of wooden ware, including old New England kitchens, pantry tools, bowls, plates, mortars, buckets, tubs, the early uses of paint, means of identification, and much more.

This book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology. From the birth of the fork in Italy as it discovered pasta, to culture wars over shaped how and...

"From foolproof techniques, including the best way to get a good sear on a steak and how to butterfly a chicken, to hundreds of invaluable product reviews, this one-stop reference has all the authority of the test kitchen's extensive tasting, testing, and recipe development protocols behind it. You'll also get tutorials on basic cooking skills and useful cooking science, 85 essential recipes (50 master recipes and 35 variations), and an extensive...

Folk art--the art of the common man--is as much a part of the American way of life as baseball and apple pie. Since the time of the earliest settlers, Americans--professionals and amateurs alike--have been expressing their individuality through the creation and embellishment of everyday objects. From furniture and kitchen utensils to weathervanes and shop signs, folk art has come to be synonymous with the art of inclusion. In this beautifully illustrated...

"The work of London-based artist Mona Hatoum (b. 1952) addresses the growing unease of an ever-expanding world, one that is as technologically networked as it is politically fractured by war and exile. Since the 1980's Hatoum has investigated place, the body, and a minimalist language of form through her sculptures, performances, and installations. Her work explores how shifting geographic borders and institutional structures limit, if not violently...