Many foods or special delicacies we know of today once came from humble backgrounds. Food has a funny way of turning yesterday’s humble meal into a special delicacy served in five-star restaurants. What was once a survival food for many became one of the foods the rich have on their plate. Today, we’re bringing you 10 expensive foods from humble backgrounds.
10. Portobello Mushrooms
Did you know that portobello mushrooms were considered too “ugly” and “rough” for people to consume? During the 1980s, the prices of these mushrooms skyrocketed to the point that they were called with a fancy Italian name of “portobello” and marketed as a healthy replacement for meat.
9. Eel
Eels used to be everywhere in Japan until they were added to the nation’s list of endangered fish. In 2013, the Japanese Ministry of the Environment reported that the numbers had declined by 90% in only three decades. That explains why eels became expensive and in high demand. The price of farmed eels is higher than ever, so you’ll only find them on the plates of the rich.
8. Chicken Wings
You may raise your eyebrows with this one, as chicken wings are in every fast food place. However, they’re the most expensive part of the bird. Chicken wings were a throwaway until they became popular during the 1960s. All thanks to the Anchor Bar in Buffalo, New York, they created the ultimate crave-worthy food. Its popularity made it become every fast food restaurant’s classic menu item.
7. Skirt Steak
Skirt steak was an inexpensive part of meat back when you would find it in most delis and sandwich bars. They were sold cheaply since buyers wanted the pretty tender cuts. However, the skirt steak’s value took a turn during the 1980s when the Mexican-inspired fajitas soared to popularity.
6. Brisket
Who knew that the expensive brisket that everyone loves used to be a butcher’s throwaway parts? It was so undesired that even butchers gave them away for free. However, the brisket trend took over, and with general hikes in beef prices, it turned into a pricy meat served in fine dining restaurants.
5. Snails
You may consider eating a snail gross, but they’re an expensive French delicacy served in restaurants. However, archaeological evidence suggests that humans ate snails during the prehistoric era throughout the Mediterranean region. They gained appreciation among the upper-class crowd, and the French served them with butter, which they later called escargot.
4. Caviar
When we say luxurious foods, caviar would be one of the foods that comes to mind. But would you believe that they used to be cheap in the 1800s, that they would give them for free in bars and saloons? However, these salty fish eggs dropped when over-fishing happened, meaning their market prices skyrocketed.
3. Lobster
During the mid-19th century, lobsters were considered pests. They weren’t visually appealing compared to fish, so only the lower class and prisoners ate them. However, when trains were invented, lobsters became one of the popular canned products on the market. This was also because people learned how to cook lobsters properly, as they are an expensive delicacy.
2. Sweetbread
Before you think that sweetbread is a sweet pastry, it’s not. Sweetbread is a type of offal that’s made with discarded parts of a calf and lamb. It includes the throat, gullet, or neck, and sometimes the pancreas, which were parts eaten by the lower class. However, chefs began exploring and featuring these parts in their restaurant menus.
1. Oyster
Oysters used to be everywhere, and the lower and working classes who didn’t have food to serve would go to the sea to collect buckets. After industrialization, many factories and industries caused pollution, which caused oysters populations to decrease slowly. That explains how they ended up being an expensive delicacy.