The Science of Sizzle

From The New York Times:

“Which comes first, the stir-fry or the wok?” It may sound like a bad joke, but the answer holds the key to one of the world’s great cuisines. Bee Wilson’s supple, sometimes playful style in “Consider the Fork,” a history of the tools and techniques humans have invented to feed themselves, cleverly disguises her erudition in fields from archaeology and anthropology to food science. Only when you find yourself rattling off statistics at the dinner table will you realize how much information you’ve effortlessly absorbed. Wilson, an award-winning British food journalist and historian who contributes the “Kitchen Thinker” column to The Sunday Telegraph, is also, incidentally, the daughter of the biographer and novelist A. N. Wilson. Her fourth book (following histories of beekeeping, food scandals and the sandwich) proves she belongs in the company of Jane Grigson, one of the grandes dames of English food writing. Like Grigson’s, Wilson’s insouciant scholarship and companionable voice convince you she would be great fun to spend time with in the kitchen.

So, which does come first, the stir-fry or the wok? Wilson’s answer is, “Neither.” To solve the riddle, we have to take a step back and contemplate cooking fuel: firewood was scarce, and with a wok you could cook more quickly after chopping food into bite-size morsels with a tou, or Chinese cleaver. Chopsticks were also part of this “symbiosis.”

More here.