In a society seemingly so obsessed with food - the preparing, eating,
sharing and sheer enjoyment of what and how we all eat - the humble
kitchen utensil and its evolution is an often overlooked aspect of
Britain's heritage. Yet antique and vintage kitchenalia can tell us so
much about Britain's culinary, scientific and innovative past. Cooking
evolved from a fire in the middle of the homestead, with a crude
container used to boil up every meal. Now there are shiny, gadget- and
accessory-driven kitchens where complex, clever dishes are created by
grilling, frying, poaching, roasting, baking, toasting, boiling,
braising, slow-cooking, steaming and many other techniques. By
investigating the objects themselves, Emma Kay uncovers the rich history
of how Britain's kitchens became so versatile and, as the gadgets
increased in availability, how cooking became far more accessible,
labour-saving and even addictive.