Almost nobody appreciates how expensive clothes used to be, even as “late” as 200 years ago. A shirt was once thousands of hours of labor; scarcity logic flows directly from that. The shirt you can buy at Walmart for ~$2 is a superior artifact along most product dimensions.https://twitter.com/morganhousel/status/1260287299213864960 …
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This implies that cooking for one’s family won’t go away but it will be a more niche lifestyle choice in the future, similarly to how “Oh yes, I sew most of our clothes” is in 2020. That was not a very niche preference back in living memory.
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In Japan and other places ahead of the curve, is the food as healthy as home food? Here in North America it is difficult to get inexpensive restaurant food which is as healthy as home cooking. Even expensive stuff often uses inferior oils.
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Depends a lot on dish and form factor but FWIW I would bet the pasta I eat the most of, which is packaged to require ~8 minutes of cook time but no substantial prep, is chemically indistinguishable from cooking it from noodles/sauce/eggs/meat/etc yourself.
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i think median & minimum wages will have to start increasing significantly for that to be true, both so people value their time more and to motivate the development of labor-saving technology in foodservice
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My proverbial money is on better logistics, production technology, and distribution delivering more food faster for cheaper versus being a bet on increasing affluence per se, though increasing affluence obviously gives us more options.
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why hasn't this happened yet? it already feels anachronistic to me
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- Doing it via the market runs into taxes and regulations. - Costly signaling ("I can afford to practice this") and its various outgrowths (alternatives are first taken up by those who are worst at current system, thus the alternative becomes uncool by association).
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I don't know about that. I really wonder. Most mass produced food is pretty dire, quality is going to need to come up substantially, and it will need programmable machinery to do final prep on site, good cooked food is on the edge of all sorts of chemical reactions.
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i like how contrarian this is so much "culture" around the kitchen, but the economics don't make sense
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