My concern with this statement is that restaurants can surely cook you "real" food and thus allow you to have your time back. Where I think we've made a big cu

My concern with this statement is that restaurants can surely cook you "real" food and thus allow you to have your time back. Where I think we've made a big cultural mistake is in food _industry_ and in franchising. In essence, food isn't as "real" when it's meant for shelf life, to always look and taste the same, and to scale for every point of presence where it's intended to be sold such that there's strong profit margins / brand recognition to be made.