Quote:
Originally Posted by why 
The loss of butchers and the rise of supermarkets played a huge role. Nobody wants a shrink-wrapped pig's head just as they want their flash-frozen fish filleted and all semblance of slaughter removed from the food. They're not exposed to fish looking back at them from behind the counter or tripe that isn't hidden away in a corner of the store if it's even there at all. I still think it's silly that I can find every part of a pig's torso cut three different ways in a supermarket but not its viscera.
This is all part of my theory. It has to do with the abundance of food (that you mentioned) and a certain perceived class thing (that Matt mentioned). All boiled down though, my theory distills to:
1) Time
2) Skill/knowledge
The time is multi-dimensional thing, from the perceived time different classes feel they have to devote to cooking, to the time to prep or cook something. My recent braised oxtails, for instance, took enough prep time to make something like a box of Mac&cheese, and then still had to cook for about 3.5 hours.
So while all these things play into my theory, it boils down to those two points. Again, just a theory and not one I'm heavily invested in.
