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Newsweek: Why Is "Housemade" Replacing "Homemade"?

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Newsweek: Why Is "Housemade" Replacing "Homemade"?

aromano | May 14, 2009 01:54 PM

Hey guys,

Andrew Romano from Newsweek here, hoping to harness the collective wisdom of the Chowhound community.

Basically, I'm wondering if you've noticed the recent proliferation of the word "housemade" (and house-cured, house-infused, etc.) on menus? I'm thinking of writing a short item on how and why (the neologistic) "housemade" is replacing (the grammatically correct) "homemade" at a certain type of restaurant, as if the latter has become meaningless through overuse but the former is somehow a true sign of au-courant, handcrafted authenticity.

I'd love to know your thoughts on the subject: What's the difference? What does "house" evoke? Why are chefs so eager to deploy the word? And why now?

Thanks so much,
Andrew
aromano@newsweek.com

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