The Way we Eat: Market Value

This piece from the New York Times is about how previously-pov items (or "loser foods") like lobster, caviar and monkfish were booted into the rarified category of culinary delicacies, through raised demand and and increased market price.

I think we could add to these foods like offal (back in the day, the poor working farmers could only afford tripe and brains. Now see 'em on high-class menus slathered in fancy sauces) and to an extent, some vegetables. Bok choy, for example, is a simple and cheap green that is quick to grow and has been a staple of many Asian kitchens since forever.
Now see it on restaurant menus: as "a bed of wilted Asian greens" (for maybe a pork chop or chicken breast) seems to be its favourite incarnation.