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The good folks at eGullet.org, one of the Internet’s top food discussion sites, are hosting an author’s Q&A with yours truly. There is an excerpt from the book detailing the most common myths about kitchen knives (the illustration above is a hint). There is also a free forum to ask questions, [...] Things are still perking along behind the scenes here at Edge in the Kitchen world headquarters. I’m told that the printing gnomes have nearly finished their jobs. The finished books should be coming off the presses today, well ahead of the June 10 on-sale date. I’m certain there will be Harry Potter-like midnight [...] This heavy rubber cutting board from Sani-Tuff is only used for raw proteins — nothing else. Background There are thousands of viruses and pathogens and millions of bacteria swarming in, on and around us at all times. E. Coli, as a matter of fact, is a natural and necessary inhabitant of [...] How a Change in 17th Century French Knifemaking Led to the Uniquely American Style of Eating Another example of how knives have shaped culture is the unique American habit of switching the fork from the left hand to the right and back as we eat. Ever wonder why we do this awkward little move? [...] Why write a book about kitchen knives? Because kitchen knives changed the world. Because they are the oldest and most important tool known to humankind. As Michael Symon wrote in A History of Cooks and Cooking, “The use of knives does not depend on culture, it is culture.” If you include our pre-human [...] |
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