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Reply to "Why is there so much premium on western/european food?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Nice how OP doesn't mention expensive Japanese restaurants, as those don't align with the point she wants to make.[/quote] That's because expensive Japanese typically means omakase or waygu. There's nothing you can do about the price of fish when Tuna now goes for over $1M because it is becoming increasingly endangered. It has nothing to do with the ethnicity of the food, but the price of the ingredients mostly. Take a look at Ramen. It takes a massive amount of prep. Good places will make their own noodles and stocks from scratch. How much are you willing to pay? I bet $20 or so, max. Meanwhile an Italian place and gouge your eyes out for veal parm over $30, or some vegetable pasta for over $20-25.[/quote] veal parm cooked to order is more labor intensive & expensive ingredients than ramen. ramen is economical food - a huge vat of broth, dunk in noodles, add a few slices of cheap protein sliced thin. [/quote]
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