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Call it the lost-in-the-kitchen generation — as families began eating together less often, a sizable number of people grew up never learning to brown ground beef slowly or to add butter to minestrone to heighten flavor. John Nihoff, a professor of gastronomy at the culinary institute who studies food culture, said that as society became more work-oriented in the '60s, not only was Mom more likely to work outside the home, but workdays for both parents got longer. With Mom and Dad both out of the house more, families cooked less and relied more on store-bought food. The old tradition of Mom passing on cooking skills suffered, Nihoff said. He notes that Americans now spend $121 billion a year on 'home meal replacements' — partially- or fully-cooked dinners eaten at home that are bought in restaurants or supermarkets.
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