2019 ScreenCraft Cinematic Book Competition Semifinalist 2018 International Book Awards Winner in Fiction: General 2017 IAN Book of the Year Award for Outstanding Women’s Fiction 2017 Readers’ Favorite Gold Medal for New Adult Fiction 2017 NYC Big Book Awards Winner for Women’s Fiction 2017 National Indie Excellence Book Awards Winner: Contemporary Fiction 2017 National Indie Excellence Book Awards Finalist: Women's Fiction 2017 Independent Press Awards Distinguished Favorites: New Fiction 2017 Best Book Awards Finalist: Best New Fiction For readers who love Adriana Trigiani, Jennifer Weiner and Liane Moriarty, Forks, Knives, and Spoons is a light-hearted, thought-provoking coming of age story that takes readers on a nostalgic journey back to the 1980s and 1990s. Romantic, witty and warm. There are three kinds of guys: forks, knives, and spoons. That is the final lesson that Amy York’s father sends her off to college with, never suspecting just how far his daughter will take it. Clinging to the Utensil Classification System as her guide, Amy tries to convince her skeptical roommate, Veronica Warren, of its usefulness as they navigate the heartbreaks and soul mates of college and beyond. Beginning in 1988, their freshman year at Syracuse University, Amy and Veronica meet an assortment of guys—from slotted spoons and shrimp forks to butter knives and sporks—all while trying to learn if the UCS holds true. On the quest to find their perfect steak knives, they learn to believe in themselves—and not to settle in love or life.

From Peri Wolfman and Charles Gold -- authors of the best-selling The Perfect Setting -- comes the book that showcases one of today's favorite collectibles, vintage Forks, Knives & Spoons. Part of the fun in collecting is the search for new and unusual pieces, and Peri and Charley have amassed delicate coin silver tea spoons, bone-handled knives with rusted steel blades, wood-handled forks with decorative rivets, and picnic ware with bright Bakelite handles. They share the history behind the countless unusual serving pieces -- baked-potato forks, bread knives, and olive spoons among them -that date to Victorian times, and they identify the 29 place setting pieces still in manufacture today. The resource section offers advice on the care, cleaning, and storage of silver, steel, Bakelite, bone, and more. There are also names and addresses of some of the best places to shop for old silver and tableware. Charley's photographs capture the matte beauty of old steel, the warm gleam of silver, the glow of bone, and they offer inspiration for table settings. But the book's biggest bonus is the more than 35 recipes that are tasty ideas for putting your old finds to new use. In Forks, Knives & Spoons, Peri Wolfman and Charles Gold have created a book that both collectors and cooks are bound to relish.

The Bright School Parents’ Association proudly presents Fork Knife Spoon, a delightful collection of Chattanooga’s favorite recipes in commemoration of Bright School’s Centennial. Fork Knife Spoon features more than 250 simple yet sophisticated recipes featuring ingredients that utilize the bounty of local harvests. The recipes are arranged in ten chapters celebrating the past ten decades of Chattanooga history. These recipes are accompanied by glimpses of places, products and people that have shaped Chattanooga in the past 100 years. Through the pages, the true flavor and feel of our lovely city emerges. Gather your forks, knives and spoons, set the table, and get ready for a delicious taste of Chattanooga! Founded in 1913, Bright School is a coeducational, independent elementary school serving children in grades prekindergarten through five. Proceeds from the sale of Fork Knife Spoon will benefit the children of Bright School through the work of the Parents’ Association.

Kives have probably the longest history of any human artefacts and, with forks, are possibly the most used and taken for granted. In this book the hoistory and development of their use as eating implements is traced from the eqarliest times and some hitheto unknown styles used in the Middle Ages are revealed. The art of the cutler and the rise of the cutlers' companies are covered, as are the gradual introduction of the table fork and the evolution of the trio of knife, fork and spoon during the early eighteenth century. The invention of stainless steel leads to the conclusion, with the development of more imaginative styles in the twentieth century and the modern designers of individual cutlery.

"The Museum of Decorative Art in Copenhagen has attempted ... to acquire specimens of modern Danish tableware ... During recent years it has furthermore obtained collection of antique tableware, particularly English, French and Danish ... A suitable occasion has arisen which has provided me with an opportunity of reproducing and describing a few of the many knives, spoons and forks which have been collected so far. If the object of this collection of photographs had been to illustrate the history of tableware, our collection would however, have fallen short. That contained in the National Museum would be particularly indispensable as far as the Middle Ages and the Renaissance centuries are concerned. A number of magnificent royal eating utensils of gold are preserved in Rosenborg Palace, and the Royal Plate Room forms a kind of extension to Rosenborg ... Finally, the Deutsches Klingenmuseum at Solingen possesses one of the world's most comprehensive collections ..."--Preface, p. 5-6

Describes changes in eating customs throughout the centuries and the origins of table manners.

The #1 New York Times bestseller answers: What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers—and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet—it could save your life. It may overturn most of the diet advice you’ve heard—but the experts behind Forks Over Knives aren’t afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include: Insights from the luminaries behind the film—Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others Success stories from converts to plant-based eating—like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great! The many benefits of a whole-foods, plant-based diet—for you, for animals and the environment, and for our future A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools 125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day.