Interesting piece on how the economy is affecting haute cuisine.
Food Magazines Begin to Consider Cooks’ Budgets
Bon Appétit, too, is altering its mix. “We encouraged our readers to still indulge; have caviar, but try Carolina rainbow trout caviar; instead of beef tenderloin, make an eye of round beef roast,” Barbara Fairchild, the magazine’s editor in chief, said by e-mail.
And for those of us who were already living on Carolina rainbow caviar, what are we supposed to downgrade to?