A study of our eating not by what we actually eat, but by how we got it there..
Organized by topic -- pots, knives, fire, etc.
Full of interesting little facts. Like the English fame for roasting, springing from their forests and so their ready access to wood. Roasting, of course, is only performed at an open fire. The differences between Chinese and European cuisine stemming from the relative quantities of fuel. How dinner knives became less effective. The gruelling effort to make things by mortar and pedestal and how the food processor spread so far so swiftly even at its great price to ease the labor. How dishes from marmalade to smoked sausage might never have existed if only we had discovered how to refrigerate things earlier. Shinto's purity prohibitions feeding the manufacture of disposable chopsticks. And much more.