Consider the fork

3.5, rounding up. Very Western-centric, especially in the later chapters, and not sure why it took a detour into molecular gastronomy at the end when before that the focus had been on how people cooked at home, not in restaurants. (Though I'll admit to bias here since I find molecular gastronomy extremely annoying.) The writing style was engaging and easy to follow, and it honestly blew my mind to discover that some things I thought had been around forever, like a reliable can opener or a microplane grater, were less than 50 years old. A different perspective on the usual food writing!