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摘要
摘要
'The history of eating utensils and customs from the ancient world to the present. Beginning with the use of small spears to pick meat out of the fire, Giblin follows the development of utensils through the controversial introduction of forks and the casual eating practices of today. Well-organized and spryly written.' --SLJ.
Notable Children's Books of 1987 (ALA)
1987 Children's Editors' Choices (BL)
Notable 1987 Children's Trade Books in Social Studies (NCSS/CBC)
Children's Books of 1987 (Library of Congress)
评论 (3)
《学校图书馆杂志》(School Library Journal)书评
Gr 5 Up With the same fluid anecdotal writing style found in his earlier books, Giblin traces the history of eating utensils and customs from the ancient world to the present. Beginning with the use of small spears to pick meat out of the fire and spoons made of curved goat horns, he follows the development to the controversial introduction of forks, the invention of stainless steel, and the return to casual eating practices with the popularity of fast foods. Readers will be especially interested in the information on eating customs and table manners in different eras and cultures. One chapter is devoted to the history of chopsticks, including the differences between Chinese and Japanese uses and easy-to-follow instructions on how to master chopsticks. This title may not have the immediate appeal of some of Giblin's earlier titles, as eating utensils are not as fascinating as skyscrapers, as romantic as chimney sweeps, or as popular as Santa Claus, but like his book on milk, this look at everyday items offers some fascinating and entertaining information. It is a well-organized and spryly written account, generously illustrated with photographs and period reproductions (including a hilarious photo of a 1950s dinner party), of a subject rarely discussed in children's books. Those who pick it up for reports or browsing won't be disappointed. Heide Piehler, Shorewood Public Library, Wis. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Kirkus评论
Another highly informative and entertaining glimspe of social history from the author of Chimney Sweeps (American Book Award). Tracing ""that age-old problem: how to get food as swiftly, gracefully, and neatly as possible from hand to mouth"" takes Giblin back to prehistory, where the point of a knife, invented for other purposes, must have served to convey meat too hot to touch to a hungry mouth and so became the first alternative to fingers. By discussing the evolution of materials used for flatware, he reviews human technology. Economics and fashion also shape tools, which in their turn shape manners: the spectacular ruffs worn in 17th-century Holland prompted longer handles and larger bowls for spoons used for soup; Richelieu probably ordered the ends of knives to be rounded to prevent unsightly picking of teeth at the table. Giblin even knows why Americans, unlike Europeans, transfer their forks from hand to hand. The chapter on chopsticks includes usable instructions on how to hold them. Each detail is not only fascinating in itself but illuminates the society from which is comes. Midway, a quote from Erasmus epitomizes the civility of its time; by the 1920's Emily Post had overruled most of his prescriptions--but in the 1980's we are returning to our fingers, which have always been the primary conveyors of food for many around the world. This microcosmic view of historical change is attractively illustrated with black-and-white photos and reproductions of contemporary pictures, well-chosen to expand the text. Bibliography, index. Copyright ©Kirkus Reviews, used with permission.
《书目》(Booklist)书评
Gr. 4-7. A multicultural history of knives, forks, and spoons is accomplished with intriguing scholarship and a lacing of wit. (N 15 87)