It starts as an appetizer typically. That's low risk. Then it migrates to an entrée dish. Then it becomes a food that you can buy and take home and fix for your family.
In her book "Gulp: Adventures on the Alimentary Canal," author Mary Roach explores the journey of food from simple starting points to more complex culinary experiences. She notes that food often begins as an appetizer, which is usually less intimidating for consumers. This progression indicates a low risk, encouraging people to experiment with new tastes.
As individuals become more comfortable, the experience evolves into entrées, and eventually, these dishes can be purchased for home preparation. This reflects a growing confidence in culinary skills and an increased interest in diverse foods, transforming the way people engage with their diet.
