Stir-fry Memetics

Tyler Cowen has a post at Foreign Policy, The Cookbook Theory of Economics: Why Chinese and Mexican dominate the market. Here’s a paragraph Cowen high-lighted on his own blog, Marginal Revolution:
Consider how cooking evolves: It starts in the home and then eventually spreads to restaurants and on to cookbooks, along the way transforming a recipe from oral tradition to commercialized product. In the home, recipes are often transmitted from grandmother to mother, or from father to son, or simply by watching and participating. I’ve seen this in rural Mexico, for instance, when an older daughter teaches her younger sister how to pat tortillas the right way. When societies get richer, you start to see restaurants, a form of specialization like auto mechanics or tailors (see: Adam Smith on the division of labor). Restaurants require that strangers — other cooks — be taught the process. That means simplifying or standardizing ingredients so they’re easier to work with and, in many cases, available year-round. This, of course, means writing down the recipe. Once a dish reaches these commercial milestones, cookbooks will follow.
Yes. Why not? It’s a good paragraph. I like this passage as well, which precedes it:
I recall a trip a few years ago to Dar es Salaam, Tanzania, where I was surprised to find that virtually all restaurants were Chinese or Indian. They were excellent, but still I wanted some local food. In a fit of desperation, I paid the maid to make me a Tanzanian dish in the hotel kitchen, a kind of improvised room service, with a large tip attached. I ended up with a sort of porridge that looked quite simple but tasted delicious. As I was enjoying the meal, it occurred to me that writing down the recipe wouldn’t do much good, as I wouldn’t be able to reproduce it at home. The grain — perhaps a maize flour or millet — was unfamiliar, and the rest of the local ingredients were fresher and more delicious than anything I could easily get my hands on at home in Fairfax, Virginia. A recipe like “cook grain; add water and salt” wouldn’t get me far, not even with Whole Foods at my disposal.
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