As The New York Times reported recently, “sitting down to three square meals is going the way of the landline.” People now graze throughout the day and some 40 percent of Americans eat only snacks, not meals.
And yet, we still write cookbooks for one-pot meals and recipes for dishes meant to be consumed by more than one, sitting around a table. We still organize cookbooks by appetizers, side dishes and entrees, oblivious to this new development.
I’ve been thinking about how new cookbooks might be organized to address this trend. There would be no sections for breakfast, lunch or dinner, because