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,
Updated 8 months ago | 22
Updated 1 year ago | 37
Updated 2 years ago | 9
Updated 1 month ago | 2
Updated 1 month ago | 40