Why, The Atlantic Health proposes, are people willing to pay exorbitant prices for gourmet foods like the “Doucheburger'”? From lobster to truffles the article goes over why certain goods have developed a high price tag and global affinity. Read about why someone would spend $2,300 for a hot dog topped with onions caramelized in Dom Perignon and sauerkraut made with platinum oscetra caviar here.
August 1, 2012 | 0 Comments
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