The History of Cooking in America

I saw this pattern in the kitchen that I thought wasn't really represented in cookbooks. Everything that I was learning on a daily basis in the kitchen could be distilled into understanding how salt, fat, acid, and heat worked. What used to be sort of passed down from generation to generation doesn't happen anymore. So then that thing that you would pick up a book by M.F.K. Fisher or a book in the 1800s and were just basic assumptions that you knew, those things need to be spelled out for people now.