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David_Gerard comments on Learned Blankness - Less Wrong
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Why is this? It seems that people often cling to the "old way" of doing things even if the new way is faster and better because of some emotional attachment to the way they have always done things. No idea if this applies to you, but as someone who never cooks I'm wondering if this makes some real difference.
With cooking, the trouble is that it doesn't scale, or rather, the economies of scale come at the inevitable expense of quality. A home-made meal prepared by a skilled cook and with well chosen ingredients is guaranteed to be superior even to the output of restaurants, let alone to something produced on an industrial scale. (Especially when you consider that the home-made meal can be subtly customized to your taste.)
Not even that skilled. Commercial cooking, including restaurant cooking, is the industry of turning mediocre (at best) ingredients into something people will pay a premium for. Have you ever seen a commercial cook's eyes light up at the prospect of having actually good ingredients to cook with? I'm thinking of an old girlfriend: "I will make you the best meal ever. Buy this list of fairly basic ingredients."