FBEL: Judgmental Cookbooks
I belong to several writer’s groups on Facebook, partly because I like to connect with other authors and partly to hear about new opportunities when they come by. One of the groups I belong to is run by a very successful cookbook author (who I’m not at liberty to talk about in public, as the group is private and very bougie). The owner posted this video, and then left us to comment on it before coming back. I’ll skip to the good part: if you watch about five minutes of it, you’ll get the whole gist.
Basically, what she says is cookbooks are training you to think you’re bad.
That’s right folks, the recipes you’ve been enjoying in your family for the last umpteen years, the ones you’ve snatched off the internet? They’re apparently actively attempting to strip you of your abilities. I can’t make this shit up. Here’s a quote:
“I want to show you that your cookbooks are more than just lists of instructions for how to cook your next meal. Your cookbooks are in fact deeply judgmental stories telling you that you are not already good enough at doing mundane household tasks.”
What I got from the half of this travesty that I managed to watch is that because a cookbook usually contains a story, it’s only a vehicle for the author to tell you that you’re a failure, because if you weren’t a failure, you wouldn’t need to read the cookbook. As a secondary message, apparently we’re also being told that if we cook like Rachel Ray, we’ll look like her and be rich like her. As near as I can tell, the only thing cookbooks aren’t communicating to you, is how to cook. She’s adamant that people cannot possibly learn to cook from a book, and that it must be transmitted from person to person.
I’m aghast that this woman, Dr. Rachel Rich. She’s a doctorate, so that means she has a PhD in this stuff. Per her own words, “…I’m a historian at Leed Becket University and co-editor of the journal Food And History. I’ve been researching and writing about cookbooks for over 20 years…”
So, is there enough information out there to keep a food historian busy for over 20 years? Absolutely. It’s a fascinating subject, and one which has important connections with today’s world. Not only are food historians bringing the past to life in a way that no other historian can, they’re also behind the revival of several old types of food, plants that were popular in the middle ages or earlier but that had faded into obscurity in modern times. That’s important because we can learn about plant genetics, and how to better feed our growing population by studying those plants and the recipes that they were used in. So yes, there’s a ton of information out there, and a solid researcher could spend a lifetime tapping it.
Instead, this Dr. Rich is handing out this pap.











What I responded with is very honest: “I don’t think so, or not without full due diligence. Remember, what the Right does to the Left or puts into practice can later be used by the Left against the Right. Put NOTHING in place that could even remotely possibly go wrong when turned around. This is something that could *easily* be turned around.”

