Joy Cardin
from Thursday, November 15, 2012 at 8:00 AM
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| How we cook things matters just as much, if not more, than what we cook. That's according to Joy Cardin's guest, who discusses the history of our kitchen technology and how it has shaped our society.
Guest:
Bee Wilson, author of "Consider the Fork: A History of How We Cook and Eat." She's a food writer, historian, and author of a weekly food column for the Sunday Telegraph's Stella magazine. She's been named BBC Radio's Food Writer of the Year and is a three-time Guild of Food Writers' "Food Journalist" of the Year. Her other books include "Swindled: The Dark History of Food Fraud." |
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