The
Atlantic has published a piece describing Prof. Krishnendu Ray's comprehensive theory about reasons why different cuisines--Japanese v. Chinese v. French v. Greek, etc--are priced differently at their respective restaurants. One simple fact: military might counts, among other things. Interesting article, well worth some thought about.
Geo
https://www.theatlantic.com/business/archive/2016/07/the-future-is-expensive-chinese-food/491015/
Sooo, you like wine and are looking for something good to read? Maybe
*this* will do the trick!