New Rules for Everyday Foodies. Why do restaurants full of happy, attractive people usually serve mediocre food? Why is it difficult for consumers to see the real environmental costs of many of their decisions? Why is it common to find good ethnic restaurants in junky retail outlets? Where’s the best BBQ in the world? Why is airport (but not airplane) food getting better? Since food is a product of supply and demand Cowen helps us figure out where the supplies are fresh, the suppliers are creative, and the demanders are informed. A mouthwatering tour.