What ?

Also interesting… we did not have many cookbooks at home (perhaps because my mother is hopeless in cooking … ), but there were some passed-on recipes, from friends and family. written on the scraps of paper and placed in those books, so you know, they do not get lost. 🙂

https://www.digitaltrends.com/cool-tech/spyce-restaurant-boston-robots/?utm_content=buffer8f0c0&utm_medium=social&utm_source=facebook.com&utm_campaign=dt-buffer

From “Why there are more consumer products than ever,” WSJ April 25, 2016:
“The average grocery store carries roughly 50 times as many products as 80 years ago, says economist James Bessen. Market researcher Mintel says the number of new packaged goods introduced each year—everything from food to cosmetics—has grown more than 30-fold over the past 50 years.”

Once-exotic items like balsamic vinaigrette and French cheeses found only in gourmet shops are now staples at your friendly neighborhood market. Perhaps more significant for cookbook aficionados is the fact that many newly introduced supermarket food items are restaurant-style (if not restaurant-quality) meals, ready to unwrap and nuke. No cookbook required. Classic Swanson’s TV dinners have been all but crowded out of precious freezer space by offerings from upscale restaurant chains like Wolfgang Puck’s, California Pizza Kitchen, P.F. Chang’s, Panera, and others. Now you can eat like a (sort of) gourmet without all that messy business of shopping and cooking.
With the bit in its teeth, the juggernaut of American consumer capitalism has now taken all this to a new level. Suppose you’re a foodie who wants to do right, wants to prepare exciting dishes from scratch, perhaps using one of the classic cookbooks in your collection. But your workaday job never really stops. The end of the 9 to 5 working day comes around, but your smartphone keeps emitting ring tones – important ring tones – from your boss, your important client, even, God forbid, your spouse or kid in domestic distress. You have to respond to them, but when the dust settles you can’t face those endless supermarket aisles and select just the right ingredients for a truly foodie repast. Whatever can you do? As it turns out, in today’s world, no problem! Skip the frozen P.F. Chang’s Hokkien Street Noodles and Wolfgang Puck’s Hand Cut Fettucine Pasta and head home, where, waiting for you on your doorstep, is the box from Blue Apron, Home Chef, Hello Fresh, or other delivery services that bring to you all the ingredients necessary to create truly exotic cuisine. You could never assemble those ingredients in just the right quantities to follow the recipe (in the form of an indestructible plastic card) provided by Blue Apron, etc. So the question must be posed: Will 22nd century Bite Clubbers collect and display these plastic recipe sheets as authentic historical documents for future clubbers to cherish?
Let’s see – tonight I think I’ll chow down on Blue Apron’s Piri-Piri Chicken with Coconut Smashed Plantains and Stewed Collard Green. Yum! Just like Grandma used to make!