The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution

I have to admit I felt more than a little erudite today when NPR was discussing the confirmation Escoffier's of 5th taste and I slightly ahead of the reporter's explanation of who Escoffier was thanks to reading this book. I am not a foodie - I actually hate following recipes because I am not very conscientious or organized, and find cookbooks just lose their appeal after they become covered in ingredients that notably contributed to failed attempts at the results the books are seeking to achieve. I probably only read Everyday Food from cover to cover, and only follow the most uncomplicated recipes in them. I also have to admit I am stubbornly pedestrian in my taste and convinced that the more elaborate the cuisine, the more insecure the chef or the consumer. So why did I read this book? To understand why lots of folks follow food the way they do, what kind of person writes cookbooks, and perhaps what I'm missing. The writing was engaging - sometimes downright racy - and the research was solid. The subject matter was not slobbering idolatry or snarky critique, and did move in slighlty wider circles than just a book about cookbooks. I very much enjoyed reading about 4/5ths of the book and found it entertaining, informative, and perhaps opinion-changing. The last 5th (contemporary food culture) was not so enjoyable, but I'm not sure if it was the author or the subject matter. Like I said, I only follow Everyday Food - Rachel Ray annoys me no end, and unless you have a television in your kitchen, devotedly following the food network escapes me.