Here are some of my favorite quotes from the Washington Post article:
"Thirty years ago, a recipe would say, 'Add two eggs,' " said Bonnie Slotnick, a longtime cookbook editor and owner of a rare-cookbook shop in New York's Greenwich Village. "In the '80s, that was changed to 'beat two eggs until lightly mixed.' By the '90s, you had to write, 'In a small bowl, using a fork, beat two eggs,' " she said. "We joke that the next step will be, 'Using your right hand, pick up a fork and . . .' "
"We're now two generations into a lack of culinary knowledge being passed down from our parents," said Richard Ruben, a New York cooking teacher whose classes for non-cooks draw a range of participants, from 18-year-olds leaving for college who want to have survival skills to 60-year-olds who have more time to cook but don't know how.
"In my basic 'How to Cook' class, I get people who have only used their ovens to store shoes and sweaters," he said. "They're terrified to hold a knife. They don't know what garlic looks like."
For many people, cooking classes like his compensate for what they did not learn at home. "Food companies have to acknowledge that there used to be a level of teaching in the home by moms and grandmas that is not as evident today," said Janet Myers, senior director of global kitchens for Kraft Foods who has been creating and testing recipes for the company for 30 years.
Read the whole article here.