Although I am attempting to expose the nature of how the term “authenticity” has eluded its meaning, as I am not an anthropologist or a historian nor would I want to give the wrong impression to restauranteurs and self proclaimed foodies, however the word seem to be used very frequently without true recognition.
Many restaurants and cook books can manipulate authenticity, but some products and palates are never the same than its origin. [Maine Lobsters, NE Clam Chowdah, Colorado Rocky Mt. Oysters, Florida Key Lime pie, Chicago Deep Dish (not the frozen crap they recook from that card game), Philly Cheese Steaks, etc]. Five star, four star, $one-hundo plates, yelp fave, magazine raved, they’re all reputable to its own degree. Of course dishing out enough of your hard earned income would result in getting the best product on your plate, but when did eating authentic food become so expensive? Oh that’s right, economy and capitalism. We live in a country of dreams, freedom, and the ability to basically get anything done with the right price or superior creativity (underground scavenging restaurant?). [“Why So #@$&’n Expensive?”].
With what happened back in late 2008 this doesn’t seem to be something new. But even to this day after almost 3 years, billions of tax-payers dollars pumped into the economy, buying out companies, merging power houses, and government take overs, we still haven’t been able to live off the good ol’ days prior to ’08. I’m not an economist or a financial forecaster of any kind so I may be a bit rash to assume 3 years is enough. Five, maybe ten years at best.
But you start to wonder, has the economy really effected why we end up paying more and why there’s been multiple price changes each year? I can not and will not answer that. However I have noticed that somethings haven’t changed. Slightly in the circle of business, I wouldn’t dare criticize my competitors or buyers or anyone else that are (potentially) related to my entrepreneurship.
With that said, I’m starting to sense that many outlets have started to use that event as a means to increase prices, under observation of course. Speaking for myself, having to have worked under a salary since right before the economy stepped in a pile of poop, there was nothing noticeably different in the way I spent my money or the products I usually bought. Gradually the prices started to sneak up from behind us…then BAM $four for a tiny “gourmet” burger, smaller in size than In & Out burger and not quite sure what was gourmet about it besides its size, $three drinks (non-alcoholic) and that was excluding the truffle fries for just as much as the burger. This was no hotel restaurant or a 5-star luncheon, it was just another establishment claiming its originality via price (and yelp).
One could find plethora of notes, definitions, ideas, theories, and slight facts (or this blog) about what makes an olive oil great. Despite committing long hours exhausting ourselves with all the available information online and in person, we are still left with the same problem, choice. Like many articles and experts who claim to know precisely what they suggest you to look for and what to be cautious for, I will be doing the same redundant thing. Although in addition, I’ll compel you the details with an elaborately orchestrated story of someone who couldn’t care less of the difference between real and faux-pas. Nonetheless at least one article may prove to be useful in your venture on picking the “right” one.