On food processors, see Collins (1989), De Groot (1977), David (1998), Barry (1983), Claiborne (1976), Claiborne (1981), Bittman (2010). On making kibbe, see Helou (2008).
CHAPTER SIX: EAT
On spoons, see especially Emery (1976); also Snodin (1974), Homer (1975), Hughes and Hughes (1952). On cutlery in general, see Visser
(1991) and Coffin et al. (2006), especially the essays by Young (2006) and Goldstein (2006). The etiquette books I consulted included Troubridge (1926), Ordway (1918), Green (1922), Anonymous (1836), Post (1960). On forks, see Young (2006), Coryate (1978), Serventi and Saban (2002), chap. 2, and Elias (1994). On chopsticks, see Barthes (1982), Chang (1977), Coe (2009), Hosking (1996), Ishige (2001). Bill Clinton’s speech about sporks is available at
http://www.c-spanvideo.org/program/63940-I
, accessed July 2011. Also on sporks, see Koerner (2006), Lawrence (2010), and
www.spork.org
.
Much has been written about the Kitchen Debate. See, for example, Reid (2002), Reid (2005), Reid (2009), Oldenziel and Zachmann (2009), Larner (1986). For a contemporary account, see Salisbury (1959). On the history of ice, see David (1994a), Beckmann (1817), Masters (1844). The greatest book on America and refrigeration is the panoramic and phenomenally scholarly Anderson (1953). On Mrs. Marshall and ice cream, see Weir, Brears, Deith, and Barham (1998); Weir and Weir (2010); Day (2011); as well as Marshall (1857), Marshall (1894), and Marshall (1896). On canned and frozen food, see Shephard (2000) and Friedberg (2009). On Einstein’s fridge, see Segre (2002). On gas fridges, see Cowan in MacKenzie and Wajcman (1985). On various aspects of twentieth-century refrigerators, see Hardyment (1990), Nickles (2002), Plante (1995), Isenstadt (1998). On the frozen-food business, see Haddock (1954), Hamilton (1955); I also consulted various newspaper archives on this subject and the history of ice.
CHAPTER EIGHT: KITCHEN
Herve This’s views on kitchen technology are expressed in This (2005) and This (2009).
On space food, see Levi in Friedland (2009). On the brief history and practice of sous-vide, see Hesser (2005), Keller (2008), Myhrvold (2011), also Renton (2010). On Kurti, see Kurti and Kurti (1988) and Sanders
(2000). For general histories of the kitchen as a space, see Harrison (1972), Yarwood (1981). The radio program featuring Myhrvold and Waters was the excellent Freakonomics podcast, “Waiter, There’s a Physicist in My Soup!” Part 1 first broadcast January 26, 2011. For Frederick, see Frederick (1916). On the Frankfurt Kitchen, see Kinchin (2011), Hessler (2009), Oldenziel and Zachmann (2009).
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