The Art and Science of Kitchen Tools

I think we can all agree that cooking is both an art and a science because of the obvious...fire, water, heat, all science and spices, sauces, presentation, all art. Well, after reading Bee Wilson's book, Consider the Fork, I have a new fondness for the tools ( art and science) we use in our kitchens. Her book is a little history mixed in with the evolution of kitchen tools discussing everything between the universal use of spoons to refrigeration. For example, consider the wooden spoon, balloon whisk, or mortal and pestle that is a staple in almost every kitchen in the world and has been around for a long time. Yet the technology side of cooking begs us to keep inventing more gadgets to help us make life easier...enter the Cuisinart. So whether you use a wok, or a stainless steel saute pan, and a french press for coffee, the equipment is as important as the food that results. And there is no stone, I mean tool, left unturned in this book. 
By the way, I really appreciate the chapter on tongs, because I constantly use the only pair of kitchen tongs that I have and cannot seem to find a suitable replacement. My pair is held together by a simple clip at the top and is indispensable in my kitchen. I use them for everything from salad tossing to turning meat and plating foods.