At a time when a lot of us are (re)connecting with our cooking skills because of the coronavirus pandemic, what can we learn from old recipes? In this episode, host Giovana Romano Sanchez talks with rare book cataloger Shelley Kresan about The Huntington's Anne Cranston collection, which consists of nearly five thousand British and American cookbooks from the 18th and 19th centuries. We also hear from author and food critic Patric Kuh about how this moment of intense home cooking is bringing back some of the flavors we lost with industrialization. Then, Giovana tries an old recipe and shares the result.