Revolution!!!

Alright I am about to try to create a marriage between history and food. Wish me luck.

The last few weeks I have been in a North Carolina history class that covered everything from the Lost Colony up to the women's movement of the 1970's. Through that study of just one state I have noticed that the time between 1900 and 1929 saw breakneck speed changes that effected everyone. In some it created a new world of information, ideas, transportation, and exploration. For others however it created a desperate need to cling to the past. And for still others it created a need to fuse the new with the old, although not very successfully at the time. My question is are there other time periods in the modern world where things are changing that fast? Are we in that time now? Is the information technology age the same as the progressive movement of the early 1900's? Here is the marriage with food part. When were these times in culinary history that things changed dramatically in such an abrupt fashion? Are we in that kind of change in the culinary world now? Is the mixture of advanced science and cooking one of those water shed moments that send some people headfirst into the new realm and others clinging to meatloaf their mom made every Wednesday? Are there still others that are trying to make "molecular gastronomy" and traditional "home cooking" meet in the middle? Are they successful in doing this? What about the side by side growth of this new scientific world and the "farm to table" "nose to tail" organic green movement? Will there be a battle for supremacy? Will the two coexist separately or will those who are combining the two (they do exist) be the new force that wins out?

As an inexperienced foodie, more inexperienced food historian, and hardly able to call myself a historian, I am asking more questions that I can even provide guesses at the answers. But please respond if you have a thoughts.