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Reply to "Why is there so much premium on western/european food?"
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[quote=Anonymous]This was Rick bayless’s mission - he probably wasn’t the first, but he got more traction than most - to introduce Mexican food as fine dining to Americans. Most cuisines first become popular in the us from a cheap eats/ street food approach and then it takes a while for people to accept them as a fine dining experience. For example, there was a huge Vietnamese influx into Texas in the 80’s. There were many small mom and pop hole in the wall restaurants where only locals dined, and then non Vietnamese discovered them, and then it took a while for fine dining concepts to catch hold. Usually it takes an entire generation, where the kids who grew up in their family’s restaurant then go on to have more expansive concepts. [/quote]
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