I saw a link to this article about consumer cost-cutting from a blog I read somewhat regularly, Consumerism Commentary. Here’s the tidbit I found interesting:
““Trading In” From Restaurants
In 2007, food-at-home share of the consumer’s overall food expenditures increased for the first time since 2001 to 53.2% (the highest share since 1997), representing a +210 basis points year-over-year increase (the highest year-over-year increase in food-at-home share since the 1940s). Most recently, January food-at-home share further expanded to 54.6%.”
What I find interesting about this is that cooking at home seems to increasingly be a matter of luxury rather than a necessity. From the start of time cooking has been something that had to be done at home, a necessary part of subsisting. The last fifty years in the United States have seen a general decline of cookery in favor of cheap and convenient processed foods. These pre-formed bite-sized calories now form much of America’s staple diet. In the United States cooking is no longer necessary, especially for a single individual who does not benefit from the economy of scale home cooking can provide. In fact, cooking for one (and sometimes two) is often more expensive than purchasing a processed food product. When something makes the transition from a “need” item to a “want” item, as cooking has started to, people are more likely to embrace it.
When you consider the huge popularity of the Food Network and specialty cooking products offered by companies such as Williams-Sonoma and Sur La Table it’s apparent that cooking is now viewed by many as a luxury experience. Cooking takes time and practice, especially for more impressive meals. Whole and organic foods are becoming more popular, too, as people start to take a look at the ingredients list on that bag of Chee-toes, not to mention their waistlines.
What do you think? Do you find yourself cooking more and enjoying it?
“In the United States cooking is no longer necessary, especially for a single individual who does not benefit from the economy of scale home cooking can provide.”
If you are referring to eating take-out all the time then I don’t agree with you. If you mean pre-processed foods that you heat up at home that’s a different story.
I cook for myself almost exclusively now and use a mix of pre-processed foods and raw ingredients. It would be healthier and less expensive if I used all raw ingredients but I haven’t made that leap yet. The last time I ate a meal at a restaurant, including fast food, was in Feb when I visited Rebekah (I’m a sucker for El Charro). Cooking for myself has made a huge impact in my budget. Eating healthier and using raw ingredients has also made a smaller but still noticeable difference.
By the way, I also read Consumerism Commentary and a bunch of other financial and frugality blogs.
I’m referring to take out too but more specifically food of the pre-processed “heat up” variety.
There’s a lot of good advice to be had out there in blogs. I like to see what other people are thinking and doing - it’s a big world and I think everyone (especially professionals) has a responsibility to keep themselves as informed as possible. A lot of little budget tips can make a big dent when applied together.