I always have been fascinated by what people ate in recent and ancient times, and the creative processes they used to cook their foods. Isn't it fascinating that if you were to look at the avant garde recipe books of the mid-20th century, all you'd see was savory gelatin salads?From European head cheese, to Polish galantine, to French terrines, to meat jelly, to aspic, to the American Betty Crocker Jello salad. What gives? I'd be pretty sad if it was just a fad.