I am hopeless in the kitchen and resort to either eating ramen or laying pathetically on the couch, a slave to low blood sugar, whenever Bill isn't around to make food magically appear in front of me - so I completely get my hypocrisy in loving this article.
However, I will hedge my incompetence a little, because I think my lack of skills is largely a result of my not needing to know how to cook. I do help lots - I just need clear instructions. Shred this cheese! Chop this onion! I'm a kitchen follower, not a leader.
In general, it seems to me that the sort of distance from food described in the article is related to our distance from so many environmental processes and a general sleepwalking through life. We have such great distractions - tv, cheap stuff from China, career advancement, soccer/gymnastics/marching band - that we're spending less time living (and preparing the food we need for living) and more time doing.
Here's an added bonus hypocrisy - I know that my love of canning, for example, is one of those contemporary food luxuries that I get to *enjoy* because it is not necessary for my survival. I know that tv, cheap stuff from China, and career advancement have made my desire for a simpler life possible and...desirable.
There's got to be a middle ground, however, somewhere between a return to 1960s home economies (as described in this awesome article), and pre-peeled potatoes.
"...cooking is a bit of ritual, it's a process to start from the beginning with ingredients you prepare yourself. Preparation is an important part of cooking. You get a feel for what you are making. And food tastes better when it's made from scratch."