Problems in Cultural Interpretation

Iron chefs & home cooks; molecular gastronomy & farm-to-table dining; grain-based & protein-based diets: a time traveler from the future would learn a lot about us from our cookbooks, blogs, and Food Network. When we visit the past through cookbooks, we find strange and quirky recipes, but we also learn about the worlds that produced them: about foodstuffs & technology; about religious beliefs and nutritional theories; about who wrote, read, and cooked; and about the gender dynamics of culinary writing.