Gold: It’s what’s for dinner

Written by Paper. Posted in Drive, Innovation

Gold: It’s what’s for dinner

Published on August 28, 2014 with No Comments

All around the London, the “Pot of Gold,” isn’t necessarily a reference to things that are somewhere over the rainbow anymore. It’s a reference to what on the dinner plate, or the in the soup bowl or wrapped around a quail egg. So you’re not an Iron Chef and you don’t eat quail eggs, so what? You could have a gold wrapped truffle instead. Gold, trading at upwards of a thousand dollars an ounce, a much heftier price than silver but not quite as good as platinum, is the newest way to enhance a rich sauce.
goldfood
In flakes, sprinkles and leaf form, gold as food is flying off the shelves at Selfridges in London. The second largest store in the UK, Selfridges was started by a Ripon, Wisconsin native who once worked for Marshall Fields where it is thought he coined the phrase, “The customer is always right.” It isn’t known if those always-right customers demanded gold food but now that it’s being offered, customers around the world are said to be going gaga over this newest form of “food bling.” And to be honest the quantities aren’t high enough to make a difference in the trading.

Interesting architecture at one Selfridge store.

Interesting architecture at one Selfridge store.


For those discriminating palates now pondering the tasty possibilities of gold sprinkles, it turns out that gold has no distinctive taste. This fact may come as no surprise to rappers and others who have installed expensive gold grills. Yet, exotic items such as gold-wrapped popcorn, gold-sprinkled caviar and other dishes sprinkled with gold are popular not so much for the taste as for the cachet and the buzz. Now for those who tend to be more practical here, this does lead to interesting possibilities among those who might consider the next destination when panning for gold.
The gold in a grill has no taste.

The gold in a grill has no taste.

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