tag:blogger.com,1999:blog-1527840491496268397.post9062345388003702236..comments2024-03-08T11:20:30.095-07:00Comments on Credit Bubble Stocks: Review of An Economist Gets Lunch by Tyler CowenUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1527840491496268397.post-12423581464910477022015-04-26T14:43:43.918-07:002015-04-26T14:43:43.918-07:00I'd wager that in 1990, 90 percent of the Vall...<i>I'd wager that in 1990, 90 percent of the Valley couldn't have identified pad Thai, sashimi, chimichurri, pupusa, biryani, aioli, risotto, pierogi, chow fun, coq au vin, paella or ceviche. A decade later, these words were part of our vocabulary.<br /><br />The other boost sprang from the rising status of chefs. As recently as the 1980s, the U.S. Bureau of Labor Statistics had classified "chef" in the same household-helper category as laundress and window washer. Outside the industry, the job had virtually no cachet.<br /><br />That all changed in the 1990s. There was income to be disposed of, and people seemed determined to dispose of it at restaurants. Eating out became the new normal.<br /><br />So once-anonymous, low-paid chefs turned into respected professionals, even celebrities: State-of-the-art culinary schools trained them, the James Beard Foundation awarded them and Food Network made stars out of them. And when Hollywood chef Wolfgang Puck expanded into Las Vegas in 1992, he launched a chef-as-empire-builder movement that a generation later still shows no sign of slowing down.</i><br /><br />http://www.azcentral.com/story/entertainment/dining/2015/04/26/howard-seftel-traces-evolution-phoenix-dining-scene/26330821/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1527840491496268397.post-87003071791972347622015-04-26T14:15:10.259-07:002015-04-26T14:15:10.259-07:00http://www.creditbubblestocks.com/2015/04/armen-al...http://www.creditbubblestocks.com/2015/04/armen-alchian-golf-high-status-jobs-and.html<br /><br />Armen Alchian:Golf<br />Tyler Cowen:Street FoodCPhttps://www.blogger.com/profile/12701174164478027499noreply@blogger.comtag:blogger.com,1999:blog-1527840491496268397.post-17075061767292110922014-06-01T23:43:29.451-07:002014-06-01T23:43:29.451-07:00"I would have liked an explanation of how an ..."I would have liked an explanation of how an economics professor can afford to have eaten extensively in every country in the world."<br /><br />I don't know. Perhaps some family money?Steve Sailerhttps://www.blogger.com/profile/11920109042402850214noreply@blogger.com