Category Archives: General remarks

New edition of Tyler Cowen’s ethnic dining guide

Here is the one file, print it all out version, just revised. Here is the blog version, which is easier to follow in bits and pieces, looks nicer, works better, and accepts comments. Here are the links on Twitter. The … Continue reading

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Sound makes your food taste different

In a live demonstration conducted in 2006 with the celebrity chef Heston Blumenthal, Spence found that when people were served a scoop of bacon-and-egg ice cream accompanied by the sound of sizzling bacon they described the taste of the ice … Continue reading

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Is food the new music? (sentences to ponder)

Food has replaced music at the heart of the cultural conversation for so many, and I wonder if it’s because food and dining still offer true scarcity whereas music is so freely available everywhere that it’s become a poor signaling … Continue reading

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If you could know only one thing about a city’s food scene…

No, it is not knowledge of the city’s best dish, nor is it access to all the Yelp reviews, or even an understanding of how the spices in that cuisine work together. I have a simple nomination. If you could … Continue reading

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Rachel Laudan is wise about food

The still-underrated Todd Kliman interviews her: I’ve been given special powers, and I appoint you czar (funny, isn’t it, how we have so many appointed czars in this unaristocratic country) of food in the US. What is your first order … Continue reading

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Is Scarborough, Ontario the dining capital of the world?

Wednesday night I was taken on a restaurant tour of Scarborough — four different places — plus rolls from a Sri Lankan locale, consumed in the office of the Dean of UT Scarborough and with the assistance of Peter Loewen. … Continue reading

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Why I don’t like desserts

I’ve been challenged on this point many times in the last few days. People, let me stress there are two different propositions: 1. “I don’t like desserts.” 2. “I don’t like desserts (with economist’s hat on).” I meant mainly the … Continue reading

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Are desserts in decline?

I hope so. Todd Kliman writes: The problem is that restaurateurs are unwilling to charge more than $30 an entrée. That number has held steady for years, the Maginot Line of the industry. Forced to look elsewhere, they’ve sought to … Continue reading

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Solo dining markets in everything

A new pop-up restaurant in Amsterdam, which bills itself as the world’s first for solo eaters, aims to remove the social stigma of forking dinner without a companion. In fact, there isn’t a two-top in the joint. …”The taste of … Continue reading

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Should a restaurant require prepayment for meals?

This I found in a Quora forum on prepaid meals in China: We’ve actually experimented with prepaid vs postpaid meals in our restaurant. The verdict? Upfront payment increased table turnover by over 80%. The difference is that customers who haven’t … Continue reading

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