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Get startedBlink 3 of 8 - The 5 AM Club
by Robin Sharma
A Short History of Private Life
'At Home' by Bill Bryson offers a fascinating insight into the history of daily life at home. From the invention of bed to the evolutionary quirks hiding in modern kitchens, Bryson examines the objects we take for granted revealing how they changed the way we live.
Nearly every modern Western kitchen has a cupboard stacked high with a colorful array of cans, filled with foods from olives to peaches to peas.
Yet people didn’t always have such easy access to healthy, non-perishable foods. How to preserve food to last through a winter, say, was once a big challenge for families.
In the late eighteenth century, a Frenchman named Francois Appert proposed storing food in glass jars.
Appert’s idea was a huge breakthrough at the time simply because the alternatives were poor. Unfortunately, however, the glass jars didn’t seal well, meaning that air and bacteria could contaminate the food.
In the early nineteenth century, an Englishman named Bryan Donkin came up with the sealed metal can. He made his cans from wrought iron, however, which was exceedingly heavy and difficult to open.
Just how difficult? Well, some cans came with instructions on how to break them open with a hammer and chisel. Soldiers issued canned food as rations would have to shoot the can or stab it with a bayonet to get at the food inside!
Later cans were produced from lighter materials but were still difficult to open; that is, until 1925 when the can opener was invented.
So while inventors were working on more efficient ways to preserve and consume food from a can, a hungry public was plagued by another problem: food adulteration. In the food industry in the seventeenth century, this was common practice; and as there was little official oversight, no consumer could be completely sure what exactly he or she was eating.
Sugar was commonly “cut” with gypsum, sand or even dust. Tea was often a mix of tea leaves, dust or dirt. Vinegar was “complemented” by sulphuric acid; chalk was a common additive in milk.
Today, luckily, governments enforce food standards, and for the most part, we know what we’re putting in our mouths!
At Home (2010) offers an in-depth look at the history of the home. These blinks walk you through stories that each “take place” in a different room in a house, explaining the history of spaces such as a bathroom or kitchen. Interestingly, you’ll explore how each space evolved into the rooms we live in today.
At Home (2010) takes readers on a fascinating journey through the history of our homes, uncovering surprising stories and insights. Here's why this book is worth reading:
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Try Blinkist to get the key ideas from 7,500+ bestselling nonfiction titles and podcasts. Listen or read in just 15 minutes.
Get startedBlink 3 of 8 - The 5 AM Club
by Robin Sharma
What is the main message of At Home?
Discover the fascinating history and hidden stories behind the everyday objects and rooms in our homes.
How long does it take to read At Home?
The estimated reading time for At Home is several hours. The Blinkist summary can be read in just 15 minutes.
Is At Home a good book? Is it worth reading?
At Home is a captivating read that offers insights into the history and significance of everyday objects. It's definitely worth reading!
Who is the author of At Home?
The author of At Home is Bill Bryson.