The Social Climbing of 5 Humble Foods

Caviar, Wagyu steak, and sashimi are only some of the most expensive foods in the world today. They are even considered luxury items, being served only in upscale food establishments (often in very small portions, too!). But, did you know that they were once food for even the poorest groups of people?

In this article, we’ll explore the social climbing of some foods born in humble kitchens.

When the availability of a staple, everyday ingredient starts to become scarce, high demands can drive up prices. So, how ‘average’ were these luxury foods back then?

Caviar

These fish eggs would cost an arm and a leg for a few grams today but some 300 years ago, they weren’t something served in palaces. The consumption of sturgeons was at a high during that period and the eggs were a waste product. Some inns would even  serve them for free to accompany a glass of wine. After some time, industrialization and its effects on the ecosystem greatly decreased the fish population in US waters. When consumers realized that caviar was no longer accessible, its price soared.

Kobe wagyu

Wagyu cuts are the result of cross-breeding different Japanese cows. The meat’s texture and fats are finely marbled–making the beef richer, sweeter, and overall more desirable than regular cuts. In its early stages of importation, many markets weren’t convinced of its quality (mainly because it had much more fat) until a clever marketing campaign managed to win demand. Around the 1990s, exports of wagyu decreased due to strict regulation–making the meat extremely valuable.

Sushi

There is conventional sushi that you can get from the belt, and there is also sushi carefully hand-made from scratch by a professional at private restaurants. Despite the food being raw fish and some rice, you must pay hefty amounts of money just to get a bite of high-quality sushi! In ancient times, combining rice with raw fish was just a mere technique to preserve fresh seafood, thanks to the sugars in the rice. When the West discovered sushi–a common food among Japanese workers and families at the time–, demand grew drastically as the sea was not an inexhaustible resource. 

Lobster

These huge, fleshy ‘sea roaches’ used to be an abundant source of food and were known to feed servants and even convicts. There were so many that American fishermen didn’t know what to do with them. Unfortunately, due to the effects of industrialization on the marine environment, lobsters today are only on the menus of exclusive restaurants.

Oysters

Oysters have been a popular fare since the start, offering people quick, cheap street food in the maritime areas.  Sea pollution and the child labor ban are some of the factors that have caused their scarcity and soaring prices.