Foodways like any other aspect of culture, are never static. Even without the influence of other cultures, we would be eating and cooking differently from the generations that came before us.

Home cooking is always concerned with quality, because people you care about will eat the meal.

There is no culture where everyone cooks in the same way.

How old does a recipe have to be in order to be traditional? What should we think when an old industrial food like salted (corned) beef or pickled herring becomes a part of “traditional” ethnic cuisine?