The historical value of cookbook would definitely merit more attention. It's a window into what ingredients people valued in day to day life, what was seen as l

The historical value of cookbook would definitely merit more attention. It's a window into what ingredients people valued in day to day life, what was seen as luxury, what tastes were in fashion etc., and it's a way more reliable source that newspapers or fancy interviews when it comes to normal people's life. A side note on blog and internet recipes: there are modern cookbooks that have reliable and well made recipes that reduce the need to sift trough inane web pages. For French cooking, Robuchon's books are surprisingly simple and approachable, with solid no-fuss traditional recipes. One could expect more fanciness for a top French chef, but his recipes are really down to earth, straight to the point and well adjusted for anyone cooking a diner for themselves or their family.