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CJ was browsing the Edmonton Public Library online for a few books, and came across this one somehow. Perhaps it was a relatively new release? Regardless, a hold was placed, and about 4 months later a copy became available.
It should be noted that CJ was interested in that this was a Foodie book, but it was written from the perspective of an economist. Interesting, isn't it? This book loos promising... CJ expected the book to be a "Freakonomics" of food. It wasn't quite as interesting of a read as Levitt's book unfortunately - it didn't quite appeal to the "food" interest component, and it didn't quite satisfy the "how incentives work in the food world" curiosity, nor was it all that entertaining. Still, it was worth borrowing from the public library (and paying a late fine), so I recommend it to anyone interested in food, food production, restaurant
Just some high-level topics that are covered in the book:
- low-rent venues (food trucks included) can provide great ethnic food experiences (think low-rent strip malls in ethnic neighbourhoods)
- some serious discussion on barbecues in the US
- If you are looking to eat at a Thai restaurant, try to visit one attached to a motel. Reasoning is that the restaurant is probably not paying any extra for rent (the owners of the restaurant probably own the motel anyway) and that they are most likely a Thai family - one or two great, authentic cooks included. He even mentions a Thai restaurant attached to a motel in Edmonton, AB. (CJ's best guess is that he's referring to this restaurant here.)
- Canada is generally a good place to go for Chinese food. Vancouver, BC in particular for dim sum.
- there's also some serious discussion about food production in the US and in developing countries, and how things could be improved. The use of genetically modified organisms is championed. Locally-produced food isn't always the best - shipping costs/impact on environment aren't as big an impact as some would suggest - it's the PRODUCTION of the food that has the greatest impact.
- Explanations as to why Mexican food in Mexico tastes different
- Very expensive food can be found anywhere. But, the author goes to extremes in mentioning that a lot of places can have very good food at a much more modest price. He even serves up some hints/strategies on how to find good food in various countries. You should eat in places where the customers are knowledgeable and demanding (thus, avoid tourist traps, for the most part).
- The author even quotes his economic principle quite frequently, in order to get the foodie to "think" a little more about their food.
The photographic evidence:
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The grade: hmmm about a 7.1 out of 10.0. A recommended read, but not a "buy".
