The Way Kitchens Work: The Science Behind the Microwave, Teflon Pan, Garbage Disposal, and More [Paperback] Ed Sobey (author)

Sobey, Ed

ISBN 10: 1569762813 / ISBN 13: 9781569762813

Published by Chicago Review Press, 2010

About this Item

Like new condition with a very small stain on the outer edges of the pages. The content is in new condition. Seller Inventory # HP-67462

Bibliographic Details

Title: The Way Kitchens Work: The Science Behind ...

Publisher: Chicago Review Press

Publication Date: 2010

Binding: Soft cover

Condition: Fine

About this title

Synopsis:

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.

About the Author:

Ed Sobey is president of the Northwest Invention Center, where learning programs about invention are developed and presented, and is treasurer and director of Kids Invent! He lives in Redmond, Washington.