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My takeaway thought from the article was that "pre-sliced" != "long-life" I'd always assumed that pre-sliced came along after long-life/'functional' bread came
by goldcd 7y ago
My takeaway thought from the article was that "pre-sliced" != "long-life"
I'd always assumed that pre-sliced came along after long-life/'functional' bread came along. Quite appreciated the fact that the pre-slicing originally had an impact on it going stale (but then this opens up the question around why slicing was considered a chore.. few seconds with a decent knife?)
- whenchamenia 7y agoIf my friends and family are any measure, a household with a nice sharp knife is not in the majority. The number of squished flat rolls is astounding. Grating your own cheese is also just as easy, but most people cant be arsed to do that either.
- mieseratte 7y agoI don’t think it’s “can’t be arsed” so much as, for a lot of people, it’s not even on the radar. Growing up, cooking was basically throwing some meat on the grill or in the coven and steaming some veggies. Maybe some pre-mix rice, instant potatoes, etc. Throw on some name-brand sauce, Heinz or some BBQ sauce. Christmas and Thanksgiving you might get fancier, from-scratch stuffing, gravy, and some baked goods. That’s how I learned to cook Which is to say I really didn’t know how to in any meaningful sense. About a year ago I binged one of Anthony Bourdain’s shows, and at the same time some friends started a routine Sunday dinner. Those two inspired and clicked the idea in my head that this is something I could do, that it’s not reserved for trained chefs and people who spent their childhoods in the kitchen. Shitty food culture focused on convenience is a big culprit. Friction and fear mean people don’t branch out, sticking with what they know.