If you “love” it because it’s cheap, you don’t really love it.

/If you “love” it because it’s cheap, you don’t really love it.

Interesting look at how food dubbed “ethnic” tends to be under-priced in comparison to “European” cuisines.

The article is US-centric, but I’ve seen the same thing in effect here, particularly with regards to the giant bucket of cuisine that’s generally referred to as “Indian”. If you don’t believe me, try and drag your friends to a $30-a-main regionally specialist South Asian restaurant sometime and see how hard they complain about it. Particularly if they can’t find butter chicken on the menu.1

On the other hand, mid- to high-priced South-East Asian is more acceptably hipster here, particularly if it’s branded as “modern”, so… who knows. Maybe it’s a marketing thing; we need more attractive young South Asian celebrity chefs on commercial prime-time or something.

Also, for the record? After eating my way through a grotesque number of Michelin-starred restaurants, I still think high-end French cuisine sucks. Yeah. I said it. Come fight me.

  1. Disclaimer: I quite like butter chicken, though my Problematic Fav is chicken tikka masala, i.e. the only decent national food Britain has ever produced. ^
2018-04-27T13:58:53+00:0012th January, 2017|Tags: food|


  1. Vickie 12th January, 2017 at 9:17 am

    High-end French cuisine sucks +1! I don’t like to pretend to eat!

    When the boyfriend and I started dating he said one thing being single sucks is not being able to go to fancy high-end restaurants. Little did he know he still wouldn’t be able to bring anyone to fancy high-end restaurants. (He’s a good cook, though, so it all worked out in the end. I think.)

    • Alis 28th January, 2017 at 11:39 am

      You might be thinking of Nouvelle Cuisine rather than “French” per se; it was a type of French cooking that was big in the 80s, and is the stereotypical “tiny food” people think of when they think of “fine dining”. Ironically, it was actually heavily influenced by Japanese cuisine. It’s not really common any more; if you’re at a place that has seemingly small portions it’ll almost certainly be because you’re supposed to order more of them than you are (i.e. like a tasting menu of 6-9 courses).

      Super-fine-dining modern “traditional” French isn’t all that easy to find, particularly in Australia (French/Asian fusion styles are more common), because I think it’s considered a bit old fashioned. Personally I don’t really like it because it tends to be very heavy and a bit… three-note, where those three notes are “butter”, “truffle”, and “foie gras”. I mean, don’t get me wrong, I like butter… just not like, six courses of it. >_>

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