In terms of reading more into it: I didn't get the impression that Edmund was willing to 'sell everyone out' for a piece. My imagining was actually a meat-with-gravy dish, just like someone else in the article - I think 'sticky turkey' was what I had in mind.

Lastly, my quotes around 'ethnic' aren't in response to your usage of the word, they are just my own response to the fact that people would consider me 'ethnic' even though I grew up in America just like they did, and the false distinction has always bothered me. You might be right that within the past decade it's become more popular, I can't say, but I know in the 80s/90s when I grew up, there wasn't much available 'ethnic' cuisine. Just like the author, I couldn't believe it was just a thick gummy starchy mess with some powdered sugar messily slopped on top.ДЄlso, it should be noted, I'm not sure if you're from America or not, but eating sushi / thai / indian foods can actually be quite uncommon in most of America, in particular the fly-over states.Д®ven someone like me who grew up 10 mins from Providence / 45 mins from Boston on the east coast never had tried thai / sushi / indian food until college, and even then, I was considered weird and adventurous by my hometown friends. I was so excited I could hardly get out of the store before trying it out. One day, also in my 20s, I stumbled upon it in the 'ethnic' section of a supermarket near my college. Lewis described Turkish Delight in a way that made me think that it didn't even exist, like it was some perfect candy that was unattainable. It was actually a huge letdown for me too. I can't envision any foreign multinational chains opening up a Burmese or Indonesian vegan restaurant in northern California anytime soon regardless of anti-chain laws so we should focus on our local businesses if we want to increase diversity So while I agree that high rents are pushing up restaurant prices, I see it effecting prices rather than the types of restaurants for the most part (unless you simply mean that everything gets a bit more upscale as time goes on).

Any city in the world dreams of this diversity in new restaurants. I can think of recent restaurants that have opened in my immediate neighborhood that are Burmese, Indonesian vegan, Japanese, Southern, Mexican, French, Californian, Chinese / American Fusion, Thai, places where you buy tickets ahead of time versus taquerias, etc. In fact, the overall assertion that there are a dearth of new restaurant concepts is highly suspect. In fact, I feel strongly that they have the opposite effect. I don't see how SF's anti-chain laws relate to a claimed dearth of new restaurant concepts. Kind of the missing link between gummy bears, jelly and marshmallows. Unless you're health conscious and don't like sugar, there's not much for an American to dislike about turkish delights - sugary, gelatinous etc. I find this article bordering on the absurd. In an era when (white and co) americans devour all kinds of ethnic cuisines, including raw sushi, all kinds of indian, thai, etc. (In addition to the sugar in the mixture, it's often dusted with icing sugar to keep the pieces from sticking together.) While some Turkish Delight newbies may find they enjoy it, it's not likely to be the first thing we imagine when we picture an irresistible candy treat. The texture is gummy and sticky, some of the flavors are unfamiliar to American palates, and the whole thing is very, very sweet. Here's what it really is: a starch and sugar gel often containing fruit or nuts and flavored with rosewater, citrus, resin, or mint. Until I first tried real Turkish Delight in my 20s, I had always imagined it as a cross between crisp toffee and halvahвЂ“flaky and melting in the mouth.

Real turkish delight narnia