This is exactly the kind of book that appeals to my historian self. Yes, I’d love to read 300 pages about how the various technologies we use in cooking have changed over the course of recorded history. It’s also a boon to me when these types of books qualify as research for work and I am able to spend a couple days reading happily at work. I have done just that and with 10 pages of typed notes I have lots to work with as I move forward with my work calendar.
But, does this book hold appeal to you? Maybe. If you like history it will, if you like to cook and have always wondered why your whisk is the shape and material it is, then yes. If both of those things are completely out of your normal interest than I would say to stay away. Full review.