> I. GIVEN: the preparation of food, beyond the needs of existence, is
> dependent upon taste-in-the-mouth as experienced by an individual.
>
> THEREFORE, any commercially prepared food not experienced as unpleasant
> by an individual's taste buds will not provide impetus to create the
> item from scratch.

Also based on the individual's experience of various foods. If someone has
never experimented with anything more than a bland over processed diet, then
they are less likely to desire more flavourful foods. To a complete
beginner, cooking can seem a daunting and complicated process. Especially if
they grew up in a household where cooking from scratch was a rare occurance.
Exposure to a varied diet has the effect of making people more curious about
food. The UK diet in recent years being a case in point. Various immigrant
populations have brought their cuisines, which has led to a demand for
various ethnic ingredients, books on ethnic cooking and a more varied diet
for the indigenous population. Some of the favourite dishes in the country
are what would have once been considered foregin food. No criticism of
English food, as some of it is excellent. But like anything, it can be good
or bad depending on the cook.

Many people are "set in their ways" when it comes to food. It is a very
strong cultural aspect in most societies. So someone who has eaten only one
type of cuisine for most of their lives will need more gentle introduction
to something different. Many people I grew up with in Ireland, who didn't
have access to heavily spiced foods or ingredients which to them would be
exotic, would find my cooking very strange and often too spicy, yet having
been exposed to mostly scratch cooked Irish dishes with excellent quality
ingredients, would find processed ready meals and the like very
disappointing. The same is true of anybody who hasn't broadened their
horizons.

> II. GIVEN: Individual taste buds' sensitivity ranges from complete
> lack of discrimination to complete discrimination, with the greatest
> segment's being comprised of those who appreciate excellent food but do
> *not* experience as unpleasant _some-to-many_ commercial products.

Its not just the taste buds. A well cooked meal looks better, smells better,
and has a much more interesting texture than a frozen meal. Has a far
greater variety of permutations of ingredients for a given meal, and has the
option of individually incorporating/removing various ingredients based on
personal taste.

> THEREFORE, any individual will cook only in direct proportion to a)
> desire for excellent taste in food plus b) how many commercial products
> repel her/him. Thus one may see a post of a fine recipe coupled with an
> admission on the poster's part as having a fondness for canned gravies
> or Cool Whip or Kraft Singles.

And c) amount of income devoted to food. Home cooking is cheaper.

And d) the social group the person belongs to. Speaking as someone who moved
from an Irish country town to London, I went from a monocultural to a poly
cultural environment. I have friends of just about every ethnic group and
most if not all have different cooking styles, Different flavour and texture
combinations etc. It took a while to adjust to such a broad diet, but it was
time well spent.

The above statement

<Thus one may see a post of a fine recipe coupled with an
> admission on the poster's part as having a fondness for canned gravies
> or Cool Whip or Kraft Singles.>

contradicts the supposition that someone can not enjoy home cooked dishes
which are made from scratch and ready made foods. Many people combine the
two, or use ready made ingredients as a base or part of a more complex dish.
Enjoying food is to me about experiencing the largest amount of flavours and
textures possible. There is a difference between enjoying food and being a
food snob. One seeks quality, the other seeks exclucivity. Using a ready
made curry paste or a bottle of pasta sauce doesn't mean the dish is a
compromise, just that the person cooking it chooses a different approach.

> CONCLUSION: The individual who eschews most/all commercially prepared
> food products is merely responding to her/his taste buds' dictates in
> much the same way that one born with a musical 'ear' eschews all but
> fine music and is repelled by pop offerings. Statistically, the
> majority falls closer to the center of the spectrum, but there is
> nothing intrinsic to take credit for, nor will there ever be a
> conversion on grounds of taste-in-the-mouth for those born without this
> sensitivity.

Everyone has different tastes. But people will eventually go for quality if
it is available and will be aware of the difference. Given a choice between
a well cooked and appetising dish of their choice and a frozen dinner shoved
on a plate, most if not all people with the slightest desire to try
something new will go for the home cooked version. Personally I would
dislike a can if Irish stew and a home prepaired plate of Irish stew equally
because I dislike Irish stew.

Some children and adults who due to personal hang-ups about food will reject
almost any new dish are an exception and require more gentle and prolonged
exposure to new dishes. The embarrassment/exclusion factor of eating
socially and only ordering something that they feel safe with also helps to
broaden the horizons of the individual's tastes. Especially for children.

As to why people would choose to cook over the option of getting something
that they could just throw in the microwave for a few minutes, Do not
underestimate the social factor. Cooking is a creative and socially cohesive
activity. The days when women were the only ones who even ventured into the
kitchen are on their way out. In many families it is becoming a group
activity. Especially if the kitchen is large enough.
Having friends or family compliment you on what you have just fed them is a
big ego boost for most people. Not something possible with processed diets.
Statements like "Wow.. that was fantastic.. Microwaved to a tee.. and the pr
esentation in those little plastic containers was incredible" just isn't the
same.

John

Who uses bottled pasta sauces, and still cooks a mean veggie lasagna.