Peter Aitken wrote:

> I'm not sure your premise is correct to start with. Over the past decade or
> so there seems to have been a real revival of interest in high quality
> cooking at home. Witness the proliferation of cooking shows, unusual
> ingredients available in average supermarkets, and so on. I think this
> resurgence of interest is perhaps in reaction to a period a while back when
> people were relying too much on canned and processed foods.

Along with that is an increased choice of fancier packaged dinners. We can have
a classier prepared pasta dish by adding water to get 3 cheese penne or pasta
Alfredo instead of plain old Kraft dinner. :-)