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.

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.)