The Way Kitchens Work

The Way Kitchens Work
The Way Kitchens Work

The Way Kitchens Work

The Science Behind the Microwave, Teflon Pan, Garbage Disposal, and More
By Ed Sobey

COOKING

192 Pages, 7 x 10

Formats: Mobipocket, PDF, Trade Paper, EPUB

MOBIPOCKET, $9.99 (US $9.99) (CA $12.99)

ISBN 9781569767030

Rights: WOR

Chicago Review Press (Apr 2010)

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Overview

The inner workings of modern cooking conveniences

How does a microwave heat food? Why is only one side of aluminum foil shiny? and Is it better to use cold or hot water in a garbage disposal? are among the questions answered in this guide that reveals the hidden science of the kitchen and its trappings. Profiling more than 50 common appliances and utensils, this handbook describes each item’s history, reveals interesting trivia about the piece, and discusses the technology involved. In addition to featuring the original patent blueprints and photographs of the "guts" of the culinary tools, this guide recounts quirky side stories such as the role a waffle iron played in Nike’s inception and the real reason why socialite Josephine Cochran invented the dishwasher in 1886. Those whose stovetop skills are still in development will appreciate the information on the invention and use of the smoke detector and hand-held fire extinguishers. 

Author Biography

Ed Sobey is the author of A Field Guide to Household Technology and The Way Toys Work. He lives in Redmond, Washington.