When I Was A Child,

Day-old Bread? Sadly, In America A Lot Of Day-old Bread Just Becomes Nasty. Italian Day-old Bread, Not Having Any Preservatives In It, Just Becomes Harder And It Doesn't Taste Old. What I Would Warn People About Is Getting Bread That's Loaded With Other Things In It, Because It Starts To Taste Old.

I Don't Think Fine Dining Is Dying, But I Think Those Rare Occasions When You Really Want The Fanciness Are Diminishing... I Think A Lot Of People Are Going To Find Simpler, More Casual Ways To Enjoy An Experience.

Protein Has Been Intensely Over-represented On The Plate. Now, The Garden Should Be The Main Drag For Main Courses.

Once You Become An Elaborate And Well-developed Culture, Anything From Rome Or The Etruscans, For That Matter, The Food Starts To Become A Representation Of What The Culture Is. When The Food Can Transcend Being Just Fuel, That's When You Start To See These Different Permutations.

I Might Use Milk If I Was Using A Touch Of Milk To Make Like A Lasagna Or A Baked Pasta. But Cream? That Is Totally Not The Way They Do It In Italy, And It's Not A Very Good Thing. It's Kind Of A Blanket For Flavor.