What shite is this? Any excuse to not blame the companies gouging …
I wouldn’t say we lost coming skills. A lot of us just don’t have time to cook.
Indeed… now that we can simply enter a couple ingredients into a search field and get countless recipes, and also w/Youtube, I would expect people to be better equipped in recent decades.
It is not a skill issue that cabbage is more than a dollar per pound. Medieval pottage is too expensive now.
Right but what if the cheapest food is idk, something like celery root? I think the idea w/the thesis of the article is that a skilled cook can adapt to whatever ingredients are cheapest at any moment.
I think I’m a decent cook but I also think I need to improve because when I’m in the produce area and have no idea how to use like 15—20% of the options there. E.g. celery root, cactus, and ½ dozen things I don’t even recognize.
Sorry, but my point was even shopping cheapest only is getting too expensive now. Poor people have always been buying cheap produce only. That strategy doesn’t help when the floor for prices is rising. So if something as basic as cheap as cabbage—the canonical broke peasant food—is like $1.25/lb where it used to be $0.25/lb, the problem isn’t the %15-20 of vegetables you don’t know how to cook!
This is the best summary I could come up with:
Skyrocketing prices have taken a big bite out of what Canadians are able to serve up for dinner but food economists say our ability to cope has been worsened by our collective decline in cooking skills.
“We are less able to cook than we were 30 or 40 years ago, and so it’s much more difficult for us to adapt our diet,” said Mike von Massow, an associate professor at the University of Guelph’s Food, Agricultural & Resource Economics department.
But even for those fortunate enough to still afford their weekly grocery run, a lack of skills to improvise in the kitchen makes it harder to work around higher prices, such as by swapping ingredients for less-expensive alternates.
Both then and during today’s food inflation crisis, she said her familiarity with the plant-based dishes of her family’s Punjabi roots — many of them featuring inexpensive protein sources like legumes — was an advantage.
Annie Belov, a 21-year-old student studying criminology at the University of Alberta in Edmonton, has taught herself a lot about cooking since food prices started shooting up.
It’s important to note, however, that cooking skills alone cannot solve the affordability problem, said Elaine Power, a professor in the School of Kinesiology and Health Studies at Queen’s University.
The original article contains 1,271 words, the summary contains 208 words. Saved 84%. I’m a bot and I’m open source!
All the cheap cuts of meat that we used to eat when we were growing up e.g. pork belly, lamb belly and beef shin, are now not cheap because the middle classes started eating them thanks to the proliferation of tv cooks.
The tech has improved, too. I’m not going to blame anyone but big Ag for the pricing though. I don’t think the demand created by the proliferation of sous vide, pressure cookers and air fryers caused the current problem.
Ultimately, there is not a single problem that I see around me that is not either caused directly or greatly exacerbated by Capitalism/Class War being prosecuted by the ruling class. For the purposes of casual conversation I sometimes will, as in this case, just talk about the circumstances that the ruling class have caused to come into being but it’s always those greedy bastards fault and when you talk about big Ag then you’re talking in most cases about the descendants of people that stole land from the commonweal. Class war every time.
There is no war but the class war
As Kurt Vonnegut said:
The winners are at war with the losers and the fix is on. Prospects for peace are terrible.
I grew up poor and this is what I ate 90% of the time:
Crepes
French toast
Oat porridge
Milk pasta soup
Buckwheat
Berries, fruit and vegetables from family garden.
Lots of food is criminally overpriced right now.
It’s also that in the past not every member of the household worked. You can save money by baking your own bread but it takes time people don’t always have.
Weren’t bread machines all the rage because you just dump in the ingredients and it’s autopilot from there? I see a lot of them at 2nd markets and in dumpsters, so I wonder if their usefulness was overestimated.
I bake my own bread, you don’t save money…totally agree with the point though
(x) doubt
I see more young people with more skill than ever thanks to Kenji, ATK, and babbish.
Kenji did turn me from a kid whose parents can’t cook to a woman who cooks really well and rarely goes out to eat
Yeah, he’s been a regular on serious eats since I was a teenager
I’m a big fan of the food lab.
A lot of cookbooks give you the steps, but not enough tell you what steps are most important, and what, specifically, you need to be paying attention to get the best results. The food lab does stuff like telling you how the salt changes the chemistry of scrambled eggs, then do samples of “cook immediately after scrambling”, “wait 3 minutes”, “wait 5 minutes”, “wait 15 minutes” and show pictures of how it changes the outcome, before telling you his conclusions.
When you understand the core bits, it allows you a lot more flexibility and variety in how you do the surrounding bits. (I like Flour Water Salt Yeast for bread for the same reason.) Too many cook books are more recipe books that don’t teach the fundamentals.
Yeah, I think overall, skill is going up, but I literally don’t know any millennial (or younger) couples where both people do not work. I can make a hell of a good meal out of anything, as can almost all of my peers, but the mental load and time required to effectively plan and execute a range of meals throughout the week is just too high for most people who work. Most traditional poor food is just stuff that takes time and/or labor to cook. Braises and barbecues, porridges like grits or oats, soups and stews.
I might grab some of whatever I see on sale at the grocery store, but I’m not planning anything ahead of time unless there’s a special occasion meal.
To take advantage of a ham going on sale, you need to plan one meal of ham + sides, and the ham likely takes a few hours to warm up. Another meal after could be baked beans with ham (which require overnight soaking) to be planned ahead, and several hours of baking. Another meal might be pea soup with the ham bone, another meal that takes a while to prepare. Most people just don’t have the time for that. When I want to make baked beans, I end up just buying a small chunk of country ham at a greater markup.
Nah, that’s insane. Both my wife and I work 40 hours a week and raise a toddler.
If you are doing 60 hours weeks sure that’s valid but at the risk of being called boomer that’s some bullshit. It takes 2 hours tops to shop every week and a half hour to make a decent meal. You have plenty of time to do that on a 40 hour week.
Any time I read an article title like this, I imagine the ‘experts’ to be 4 old retired farmers meeting for their morning coffee at McDonald’s and jackjaw.
Groceries cost more too, ya dumb fucks
My brother in Christ, try reading the article.
The article covers that: “Of course no amount of cooking prowess will help if you can’t afford a basket of groceries.”
