Every year, the Vancouver Rowing Club hosts an event they call Champagne & Caviar. It’s NOT really Champagne and caviar. We’ve gone a couple of times now, and it’s basically all-you-can-drink prosecco, other miscellaneous sparkling wines, and a lot of tobiko. Technically speaking, there’s no actual sturgeon caviar, and only about 10% real Champagne. However, with tickets priced at a very reasonable <$30, NO ONE CARES. Why? Everyone there knows it’s “close enough” and just as good! There’s no need to pay more! Let me explain.
Marketers are mostly responsible for why common things cost so much. They’re why industrial diamonds are cheap (and are literally known as bort), but an engagement ring can be $36,537. They’re why a fancy lobster dinner can cost $60 or more, even though lobsters used to be prison food. They’re why a Rolex can be $31,625 when there’s literally no reason for anyone to wear watches anymore. It turns out people like Veblen goods, and like to pay more to feel rich! It’s the most glorious scam ever orchestrated in the name of capitalism, and it’s working! Luckily, we see it for what it is. Usually.
Well, as someone who fell for luxury goods and luxury foods for years, I believe we should savour the cheap shit. I have yet to taste a $500 Champagne that gave me more satisfaction than 25 bottles of decent $20 cava. Yet, to the average consumer, everyone claims to love Champagne, all without even knowing why, how it’s made, its history, or even where it comes from! I think that’s fucking insane. I mean, doesn’t that sound a bit like pursuing someone else’s idea of value, and not our own?
Admittedly, I fell for this again just a few nights ago. Being a food nerd, I was excited to visit a restaurant that served jamón ibérico de belotta because I’d never had it before. On paper, it sounded amazing. Iberian ham from free-range pigs fattened on acorns, roaming dehesas their whole lives… I don’t know how, but they somehow made ham — the most common thing ever — into something almost romantic. I fell for it hard. As I watched them carve 60g off a jamonera centerpiece, I couldn’t wait for these wafer-thin slices of top-shelf charcuterie to blow my mind. Surely, this would make run-of-the-mill prosciutto seem like Purina! Schinkenspeck might as well be Spam! I chuckled at my culinary superiority, lifted the first slice to my mouth, and took a bite. Any second now, this would be the best thing I’d ever eaten… Yep, any second now… I swallowed. Huh. Um.
That was it?
This happens all the time. I touched on this in “Bitching and Wining”, but there’s so little difference between cheap food and expensive food, there’s really no reason to EVER pay more than $20 for a meal. Wanna try sturgeon caviar? Not for $125/10g, you don’t. Try ikura for $20/113g. I think I actually prefer it. Truffles for $275/oz? Literally everyone I know prefers fake-as-fuck truffle oil. I’ve never understood the appeal of real truffles. Every time I’ve had them, they’ve either overpowered my food or added a dirt-like component. Maybe rare cognac is your thing. Louis XIII cognac is $3,300/bottle. As someone who’s had it twice, meh. It’s not even that rare. Right now, in the Richmond suburbs I live in, I know of at least two bottles within walking distance. You’re paying to seem rich! It’s all just marketing!
I’ve had “the good stuff”. It’s a rip-off. It’s one of the reasons I’m in debt. Expensive food only tastes better because we take the time to taste it. I’m not saying you should live off 7-Eleven beef teriyaki anytime soon, but I’ll leave you with this: For some reason, 7-Eleven beef teriyaki was a better food experience to me than dining at Lasserre.
It turns out once you see through all the bullshit, food is food. No matter how rich you get – as Bill Gates once said – “it’s the same hamburger”. I’d rather pay $5 for it instead of $500.
Let us know what you think in the comments.