Tyler Cowen: prediction

13 Dec 2023 Conversations with Tyler Fuchsia Dunlop on the Story of Chinese Food

“So, as Chinese became the №1 group coming to the United States, we started getting a lot of regional cuisines. But also look for places that are not too easy to get to, not frequented by too many tourists, and have grumpy diners and abusive staff because there’s a selection effect.”

— Tyler Cowen

Source trail

Everything needed to verify it.

Speaker: Tyler Cowen
Attribution: Verified speaker
Claim type: prediction
Recorded: 13 Dec 2023
Publisher: Conversations with Tyler
Episode: Fuchsia Dunlop on the Story of Chinese Food

Transcript context

…I have no idea. [laughter] (A) Competition works. (B) Adam Smith said division of labor is limited by the extent of the market. So, as Chinese became the №1 group coming to the United States, we started getting a lot of regional cuisines. But also look for places that are not too easy to get to, not frequented by too many tourists, and have grumpy diners and abusive staff because there’s a selection effect. If the place is in business at all and it’s full, that’s implying the food is very good. It’s being patronized often by elderly Chinese, who, in my view, are much fussier than a lot of younger Chinese. Younger Chinese in this country, by my standards, are too willing to go out to eat to enjoy themselves. I just think that’s wrong. Those would be my starting points, but other answers are welcome. Trade promotes globalization. Sichuan food is slightly easier to export, as Fuchsia said, given the chilies and the peppercorns. That’s why it’s really easy to have that standardized across the world.…

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