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90% economy, 120% gastronomy: Covid-19 seems to have changed lifestyles for good

economist.com

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Re: 90% economy, 120% gastronomy: Covid-19 seems to have changed lifestyles for good

#4

This article is premature. There are many regions still either under partial lockdown or where people remain uneasy about going out. These trends may be interesting if they continue a year from now, but it's too early to tell.

"For good" is often used to mean a permanent change, but the context here is using "for good" as in an improvement which isn't necessarily permanent. Either way, that is sloppy writing and the intention should have been made clearer with a slight rephrasing like "for the better".

Re: 90% economy, 120% gastronomy: Covid-19 seems to have changed lifestyles for good

#8
post #4

This article is premature. There are many regions still either under partial lockdown or where people remain uneasy about going out. These trends may be interesting if they continue a year from now, but it's too early to tell.

"For good" is often used to mean a permanent change, but the context here is using "for good" as in an improvement which isn't necessarily permanent. Either way, that is sloppy writing and the intention should have been made clearer with a slight rephrasing like "for the better".

I read it as permanent as well. Your interpretation makes more sense but is still not accurate because I hardly think a value judgment that cooking at home more is better, for example, is necessarily valid. And I say this as someone who cooked nearly every meal at home not because I needed to but enjoyed it.

Re: 90% economy, 120% gastronomy: Covid-19 seems to have changed lifestyles for good

#10

This article is premature. There are many regions still either under partial lockdown or where people remain uneasy about going out. These trends may be interesting if they continue a year from now, but it's too early to tell.

I'd like to offer you my anecdote, suggesting this will have lasting effects:

it forced me to learn cooking! My folks have commented on this a lot, I really stepped up my cooking game in this confinement. I've learned how to make a lot of pasta sauces, and how to do them _easily and quickly_, etc. The key was learning it well enough to become comfortable with it so that it doesn't loom as some esoteric activity which will eat some unknown amount of time.

Moreover, I crossed the point of being good enough that now it's one of the activities I enjoy... and I'm now intrigued about general principles rather than wracking my brain over strictly, unconfidently following recipes to a tee. Basically, it forced me to get on the right track of starting a wonderful adventure.

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