Part 5/7:

Responding to inquiries about the lengthy research process for his books, Albala conveys the complexity of cross-referencing historical sources, particularly in diverse languages. He offers listeners an insight into the arduous path that scholars navigate to uncover culinary history, explaining that the blending of diet, culture, and health beliefs has echoed through the ages.

The Modern Culinary Landscape

The conversation inevitably turns to contemporary food habits and the evolving status of chefs. Albala describes how chefs transitioned from being considered mere cooks to respected professionals, largely due to the influence of printed media in the 16th century. He notes their struggles for recognition as artists, reminiscent of painters and other creative professions.