>You could say the same thing about vanilla, for which Cooks Illustrated was infamously not able to triangle-test a meaningful preference between artificial and

>You could say the same thing about vanilla, for which Cooks Illustrated was infamously not able to triangle-test a meaningful preference between artificial and real in a baked goods panel (IIRC, the Milk Bar cookbook went a step further and specified recipes that only worked with artificial vanilla). Sometimes, the artificial ("beer-grade") version is a legit advance. True. (And TBH I prefer a decent beer to an equivalent tier of champagne) People get wrapped up in the status element of the luxury good and lose sight of the actual use/enjoyment function of the good itself. If we were more comfortable letting the cheap stuff sing in its own right instead of trying to imitate the expensive things we might open a lot of doors for new innovations. Your point about truffle oil makes me think of all those 50s cookbooks doing all kinds of weird stuff with gelatin since gelatinizing stuff wasn’t some absurdly laborious and expensive process anymore. It seems like it took a while for people to realize that entombing all foods in gelatin just because you can is actually. . . Not very good. Haha