>After thinking about it a bit, I'm surprised that Sakuya is looking at
>a 1940s kitchen as mysterious. Did her only contact with 25th century
>food technology come in the form of replicators?

Her thought process is being a little ironic with the "newfangled" part, but given that Sakuya's principal areas of expertise kitchen-wise are a) circa 1790 and b) circa 2420, 1946's culinary technology has a few puzzles in store for her either way. I mean, how proficient would you be with the stuff you found in a kitchen from 1546? Sure, a lot of it would be pretty simple, but good luck getting good results with just a cauldron and hand tools when you don't know the techniques. :)

--G.
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Benjamin D. Hutchins, Co-Founder, Editor-in-Chief, & Forum Mod
Eyrie Productions, Unlimited http://www.eyrie-productions.com/
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