House Sweet House

housemade, housebroken - just like ain't ain't in the dictionary used to be true, homemade words such as house-made will extend their trend until the end.
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Is it good food? Make good rhyme with food, sound sincere, and it will work. . . for a while.

To Phillip: There are two ways this new terminology can be used, and you can bet business-minded restaurants will co-opt them for their market value... of course destroying any integrity the terminology was originally trying to convey. Yes, your SF restaurants may be sincere with their "locally named, organic" offerings, but just like Kobe burgers (which can be ordered at Carl's Jr. these days) this terminology will become less and less relevant to the the quality and taste of the food sold. It's a trend just like any other, and I think this is what the author is talking about.

To pan the trend of identifying a product's source of origin on a restaurant menu as "less about providing useful information than creating an aura of authenticity" is incorrect, and a bit cynical. I care where my food comes from. I want to know what the mindset is of the people who cultivate it, what their physical environment is like. When I read that a restaurant in San Francisco offers a salad made entirely of organic ingredients from Star Route Farms, I know I can drive an hour north to Bolinas and visit with the people whose hands pulled the ingredients from the earth. One hundred percent useful information. Can Newsweek say the same?