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Food writer and historian Bee Wilson explores how kitchen implements have shaped the way we cook and prepare food. Blending history, science and anthropology, Wilson gives a witty account of how some of our everyday kitchen items have evolved. She explains how the knife predates the discovery of fire, how the fork was subject to centuries of ridicule before gaining acceptance, and how other implements, such as the water-powered egg whisk and magnet-operated spit roaster, have fallen by the wayside.

Wilson’s previous books include Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee. She has been named Guild of Food Writers’ Food Journalist of the Year three times. She writes a weekly food column for the Sunday Telegraph’s Stella magazine