A short history of food and cooking: court, city and tavern dishes; domestic dishes; the Victorian kitchen revolution. Illustrated throughout with many facsimiles from old books.
It's good to see Sturgeon's Law cropping up in a non-science fcition context. I had the great pleasure and privilege of hanging about in a hotel stairwell (at an SF convention) having a beer and a chat with the man.His memory lingers on, even if it's not necessarily recognized as such.Slightly more on topic (but still related) is the fact that Sturgeon's Law ( 90% of science fcition is crap, but then again, 90% of everything is crap ) was formulated long before the rise of pretty much all things digital. The ease of making a recording/video/whatever didn't cause nor even contribute to the 90% figure, it simply continued on the long-established trend.