There have been monumental changes in the food industry during the last 30 years. We are experiencing the greatest revolution than at any time in our culinary history.
We have traveled in time and technology from being intimidated by haughty maitre d’s in fine dining restaurants to trying to figure our how to eat “food” presented on pillows and twigs.
We may still worshiply remember how much we loved Julia when she appeared on a tiny black and white TV screen but we have stopped measuring our self-worth by our ability to make her boeuf bourguignon. An increasing number of evening meals have been taken out and brought home and “cooked” in the microwave.
If Mom is asked if she is making dinner tonight, her answer may be “fat chance,” or “slim chance,” which means very little chance at all. The evening meal may simply involve the decision to open a box of spaghetti, unscrew a jar of pasta sauce and locate that green box of grated cheese. Salad comes in a bag with its own climate-controlled bag with measured dressing. We no longer have the strength or enthusiasm to cut a lettuce.
The food industry has come to the realization that many folks don’t want cooking made easier, they don’t want to cook at all. Part of the nation is becoming cooking illiterate while another sector is leading a resurgence of interest in food and its relationship to wellness.