I liked P. Stickney's letter because it had cautions to cafeterias as a way to define the problem--advice to refrain from mixing apples and bananas in with the peaches; suggestions to ensure that vegetables are fully-cooked,and suggestions to ensure that rolls were soft. I do remember the time when everything was cooked so thoroughly that one could not find a hint of crunchiness in everything. Fashions change, and now it is hard to find things literally steamed, boiled or roasted into oblivion. Many belittle this cuisine, but did it have to vanish?
I remember once when my cousin, who is a big success as a professor of hotel and restaurant management, lightly sauteed some vegetables for my great aunt. She reported with awe "I never knew that people ate crunchy vegetables. I didn't know that was the fancy way to eat them; I thought they were under-cooked.
We're pretty broad in our food tastes, and eat food at home and in restaurants featuring cuisines of all the world. But sometimes I do long, with P. Stickney, for rolls that are soft and vegetables that are fully cooked.