Especially when it comes to the desire to hold on to an old, crappy product in favor of either a new, improved version or a reworked, improved version of an old one. Especially when it comes to food.
Look at this article, for example. I'm going to give you two descriptions of pizza from the article and I want you to honestly tell me which one you'd prefer to eat.
The traditional 10-inch discs grew to 18 to satisfy American appetites; hard flour replaced soft, producing crust that kept for hours on a takeout counter. Soon came processed cheese, prefab sauce and fast-food franchising....If the way food tastes matters to you--and for the love of all that's holy in this world, why wouldn't it--then why on earth, outside of purely economic concerns, would anyone opt for the first pie described there?
The pie that emerges a mere 80 seconds later is exquisite, with the acidity of crushed San Marzano tomatoes complementing the milky tang of fresh mozzarella di bufala atop an airy, chewy, slightly salty crust.
And yet the writer quotes people making an argument for it:
"The New York slice is in danger," warns Sliceny.com editor Adam Kuban. "These highfalutin places are great, but they're a different thing. Losing the killer slice joints means we'll lose a way of life—walk in with $3 and eat your pizza on the street."Not to get all elitist here, but some ways of life? They suck. I mean, are you going to argue that the Hungry-Man Salisbury Steak TV Dinner ought to become a family staple again? Isn't it bad enough that McDonaBKWendyTacoBell is everywhere?
I'm with Michael Pollan--we need better food, and given the option between a a pizza made with canned sauce and cheese food type substance or one made with real tomatoes and fresh mozzarella, I think we'd be all be better off with the second option.