Comment on American cuisine's 20-year change

Posted by fellow Ann Arborite, Micha Hershman, on Relish!: His [Patrick O'Connell, proprietor of the Inn At Little Washington on the Diane Rehm show] comments on the rapid evolution of cooking in America over the last twenty years were also thought provoking. Patrick said: "So much so that we couldn't believe. People in America were still eating their velveeta cheese cold. Fancy French restaurants were still serving canned vegetables. Nobody knew what balsamic vinegar was. The list of ingredients that we now take for granted was unhead of. It was very, very primitive and the acceleration has been astonishing how quickly it's changed while many other aspects of our culture have not been advancing as rapidly as cuisine in America."