As I was born in the middle of the 20th century (!) when gourmet food meant toasted breadcrumbs on top of macaroni and cheese, garlic was completely edgy, and zucchini was an exotic vegetable, I was intrigued by this humorous and fascinating look at the culinary evolution/revolution of the past sixty years. Celebrity chefs, artisanal cheeses, sushi, and sun-dried tomatoes are all served up in this rollicking and revealing take on how gourmet eating went from obscure to pervasive.