Labgrown meat still comes with a quite hefty price tag.
The only worthwhile expensive consumable I'd get excited about if I could afford it would be old school wines ... the rest of it seems to consist of gimmick gold leaf plated lobster, rare caviars, rare coffee beans that have been shat out of a cat, rare coco chocolate etc ..Good analysis. Obviously, up to a point, a thing (including a food item) is 'worth' what customers can be persuaded to pay for it - up to the point that they sense they're being robbed and put their wallets away. And yet people are often happy to pay over the odds for foods that reflect a higher social status, whether rightly or wrongly - the journey of the oyster from neolithic necessity to posh treat being one example.
But no one would argue that some foodstuffs can't be grown intensively or harvested mechanically: if you're gathering saffron or truffles you need to do it the hard way. There's no substitute for a pig and some nimble fingers.
I see now that last sentence sounds very wrong.
Am I right in thinking tea still needs to be harvested by hand? Yet it's as cheap as...tea. Economies of Scale, I suppose.
But no one would argue that some foodstuffs can't be grown intensively or harvested mechanically: if you're gathering saffron or truffles you need to do it the hard way. There's no substitute for a pig and some nimble fingers.
I see now that last sentence sounds very wrong.
In this time, the most precious substance in the universe is the spice Melange.
They're full of spice. And all things nice.Melangey C or Melangey B?
Surely some illegal meats have to be up there. I saw tiger wine for sale in the north of Burma in a BBC news spot.
Tiger bones are steeped in rice wine for up to eight years. Nasty!I hesitate to ask (and even more to Google), but what part of the tiger is turned into wine?
Tiger bones are steeped in rice wine for up to eight years. Nasty!
I really wish that China would catch up with the 21st century and ditch the superstition.
I had to look that up. Yes, he's a tad bonkers and a royal PITA.Might shut Morrissey up a bit too.
By weight, I always thought it was saffron, used in tiny amounts to colour and add fragrance to paella etc.
It is graded, of course, so the little pots of it I pick up, now and then, in B & M Bargains, are the lumpfish end of the market! :buck:
By weight, I always thought it was saffron, used in tiny amounts to colour and add fragrance to paella etc.