I had a similar experience in college in that I because deeply interested in cooking despite my roomates' utter lack of similar values, tastes, or understanding. They never got into it along with me, but it was fairly obvious why. Both came from a background of boring, least common denominator food; a mixture of both mediocore home cooking, low end restaurants, and packaged food. More than anything though, I think that my interest in cooking comes from growing up with a homecooked meal every single night. A meal that we sat down, as a family, to eat and talk over. I didn't recognize its value at the time, but that isn't the point. Now, years later, all of these things I make, and even just the act of cooking, links me to those times and those people. When we reunite we share our new recipes, and sit down to eat a meal. It's sort of a lifelong storyline. Even though I am cooking for myself most of the time it stems from that expectation that food should be something you cook yourself not out of duty but because that is what food is. If it's something new and wonderful, I can look forward to sharing it with friends and family. I suppose my argument would then be, if you come from a background where food was just food or, even worse, something to be ashamed of, then it is harder to take an interest in cooking. If it was of poor quality it becomes even harder. Food's significance and importence is hard to describe and, like language, it's hard to pick up after you've gotten past a certain age. As soon as our culture chose convenience as its number 1 priority we started a self perpetuating cycle of kids not having the basic 'food education' and in turn not passing it on to their children.