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


192 Pages, 7 x 10

Formats: Mobipocket, PDF, Trade Paper, EPUB

MOBIPOCKET, $10.99 (US $10.99) (CA $14.99)

ISBN 9781569767030

Rights: WOR

Chicago Review Press (Apr 2010)


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The inner workings of modern cooking conveniences
If you’ve ever wondered how a microwave heats food, or why aluminum foil is shiny on one side and dull on the other, or whether it is better to use cold or hot water in a garbage disposal, you should read The Way Kitchens Work. Modern kitchens are hi-tech marvels, with more machinery than any other room in the house. Each of the 50+ entries includes its history, interesting trivia, and a discussion of the technology involved. Readers will also enjoy reviewing the utensils’ and appliances’ original patent blueprints, as well as photos of the “guts” of these culinary tools. The author even includes odd side stories, such as how the waffle iron played a role in the founding of Nike, how you can reset a turkey timer, and why socialite Josephine Cochran really invented the dishwasher in 1886--it wasn’t because she wanted to ease the burden of her servants, but because she wanted a device that would avoid the unsightly chips associated with hand washing. And finally, for those whose stovetop skills are still in development, Sobey provides information on the invention and use of the smoke detector and hand-held fire extinguisher.

Author Biography

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