BIBLIOGRAPHY

The preparation and dressing of food for human consumption.

See also Kitchen.

Rachael Feild. Irons in the Fire: A History of Cooking Equipment. Crowood Press. 1984. 261pp.

Michael Pollan. Cooked: A Natural History of Transformation. Penguin. 2013. 480pp.

Merril D. Smith. History of American Cooking. Santa Barbara, CA: ABC-CLIO. 2013. 188pp.

Bee Wilson. Consider the Fork: A History of How We Cook and Eat. New York: Basic Books. 2012. 327pp.

Richard Wrangham. Catching Fire: How Cooking Made Us Human. New York: Basic Books. 2009. 321pp.

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