On Personal Tastes

Not only technologies but preferences may also change in the long run, a phenomenon known as an “acquired taste.” As a future research plan, I wish to analyze the role of “acquired tastes” in the process of creative destruction. For now, however, please allow me to conduct personal experiments in my kitchen.

1. “Rabbit Paella for the (Chinese) Year of the Rabbit” (January 2011)

The original recipe from Valencia does specify the use of rabbit meat, instead of chicken. So rabbit is the norm, rather than an exception. It tastes like muscular chicken with great texture and longer legs—at least the one I bought at Bristol Farms, a Californian supermarket chain.
at time t = T 

t = T-1 
t = T-2 
t = T-3 
t = T-4 

t = T-5 t = T-6 t = T-7 
t = T-8t = T-9t = T-10


at time t = T +1

The next Chinese zodiac is dragon, followed by snake, horse, sheep, and monkey. I hope Bristol Farms expands its product portfolio in time.

2. “Autumn Bibimbap” (October 2011)

With salmon flake, Japanese eggplant, and buna-shimeji mushroom.

3. “Spaghettini with Puttanesca Sauce” (November 2009)

With tuna. It's law: this dish must be consumed with red wine.



4. “Maton & Spinach Curry” (October 2010)

Not your authentic Indian version, sorry, as I added curry mix from Japan. Ever since the British brought it from India to Far East, over a century ago, curry has become very much Japanized. And, of course, potatoes came from the Andes, in South America.

5. “Coffee” (November 2011)

Coffee came from Ethiopia. Coffee houses gave birth to modern businesses. So we owe our profession to Ethiopia. We were all Ethiopians 50,000 years ago.
Capital goods 
Raw material 
Cheap labor
Process technology


Tastes decide what we eat, which shapes later tastes. So maybe we really are what we eat.