Monday , June 18, 2018

Batuhan: Purvey and partake

I WAS watching TV the other day, when my wife and I got to talking about food. Specifically, where to go to get one’s favorite cravings.

In times past, one would automatically think of restaurants and eating places specializing in particular types of cuisine. The Aristocrat, for example, is one such

establishment, whose name has become synonymous with delicious chicken barbecue. When one’s tastes buds crave for the fried variety, Max’s Fried Chicken is probably

top of mind. And so on it goes—one restaurant for every particular specialty.

During our discussion on food and eating places, she showed me a site on Facebook, which was a community page specializing in all things delicious. Anything and

everything you could ever fancy was on there: items as ubiquitous as hamburgers, all the way to the exotic like duck liver pate.

This particular site was village-based, and most of the posters in there were either from the place, or the surrounding environs. The idea was fairly simple—anyone who

had anything to offer by way of food, was welcome to post on the site. The posters were of various types. Some were clearly commercial operations, which had regular

and recognized offerings. There were the usual recognizable names, with the usual recognizable favorites.

Another group was like small entrepreneurs, just starting out with their businesses. It feels like some of them were using the site to field-test their products, and

if they proved to be successful, would then launch the items to commercial scale.

The one group that did strike me, though, was that of the “hobby chefs.” I am not really sure if there is such a term, but it seemed like that was what they were.

There was one individual there, for instance, who would post something like “Six hamburgers available tonight from 6 p.m. Place your orders now.” And that was all

there was. Six burgers, and no more. There were also similarly limited items on sale— available whenever the seller, it seems, had the time and the inclination to

prepare them.

It’s really a novel way to try out new culinary fare for the consumer, and a unique opportunity to distribute products, for the seller. No more waiting on the commute

or drive, to get to one’s favorite restaurant. And, of course, when one got there, to wait minutes on end to get one’s food. And then another long commute or drive to

get home. A huge saving on time, money and of course, one’s energy.

Any way one looks at it, this is indeed a disruptive way to purvey and partake of food. It’s very convenient for the consumer.

To paraphrase from the old yellow pages ad, “Let your fingers do the walking.”

To the consumer, it’s a convenient way to try a variety of different fare. Hamburger today, chicken barbecue tomorrow, and exotic salted bacalhao the next. For the

budding entrepreneur and the hobby chef, it is also a good way to try out new fare, without the waste, and without the risk of launching a product that has not been


And an added benefit? Being village-based, it gives neighbors the opportunity to get to know each other better, without the need for any excuse to get together.

So anyone up for it? I’m kind of peckish for grilled salmon myself.

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