in addition to being a rare piece, the car is also in good condition: it is evidently a car always treated well in the course of its life, and regularly driven. like the rest of my work, my food history work is part theory and part practice, and involves getting in the kitchen or getting out in the community and learning (or trying to teach others) how to make a historic dish, just as often as it involves sitting at my computer and working on my book. so i have no idea how successful it will be because it has not released yet. 