 
| Mime-Version: |
1.0 (Apple Message framework v734) |
| Sender: |
|
| Subject: |
|
| From: |
|
| Date: |
Mon, 12 Sep 2005 17:44:29 -0400 |
| Content-Type: |
text/plain; charset=US-ASCII; delsp=yes; format=flowed |
| Content-Transfer-Encoding: |
7bit |
| Reply-To: |
|
| Parts/Attachments: |
|
|
Any suggestions to explain shifts in taste historically? Recently I
read Rod Phillips, A Short History of Wine, which emphasized shifts
in taste (literally for wine). Obviously, this is true for other
alcoholic beverages Think of the problems for Scotch whiskey in
recent decades. It is also true for many other of the consumables
studied by ADHS.
A related topic is the problem of a glut in production or at least
ability to produce, and the response of producers: sell more high
quality, high price product to compensate for less volume. This
seems to be the case today for producers of coffee and tea and, for
different reasons, tobacco.
I know less about illegal drugs.
|
|
|
