Die New York Times über die Vergänglichkeit von Luxusfutter:

„Brie Syndrome afflicts a wide range of foods and drinks that have had a challenging time holding onto their Fancy Champion of the World status. Chowhounds who are old enough to remember the days when Whitney Houston and Phil Collins dominated the pop charts can attest that, yes, there was a time when a plate of cold pasta salad with sun-dried tomatoes, accompanied by a glass of Perrier and followed by a handful of Famous Amos cookies, was considered a lunch fit for a duchess.

If tiramisù could speak, it would surely tell us that nothing lasts forever. (Watch your back, pork belly.)

Nowhere is Brie Syndrome more striking than in the realm of chocolate. Around the time that Brie was fastening its moldy grip on the American consciousness, the go-to brand for cocoa-bean luxury was, indisputably, Godiva. Back then, even though the chocolatier was owned by the Campbell’s Soup conglomerate, which later sold it to a giant Turkish company called Yildiz Holding, Godiva was often portrayed with the kind of lingo that we might now use to describe some small-batch chocolate ambrosia made by elves stirring medieval bronze caldrons in a monastically temperature-controlled loft in Seattle.“