That most simple Philadelphia sammich is getting pricey.
Niall Ferguson, a Harvard professor from across the pond, writes in the Sunday Telegraph that he's having to dig deeper in his pockets to taste the Philadelphia cheesesteak.
The historian, in a piece on population growth and food production,notes:
When I wanted a Philly cheese steak in the States last week, I had to pay through the nose. That's because cheese inflation is 4 per cent, steak inflation is 6 per cent and bread inflation is 10 per cent. (American steak is now 53 per cent dearer than it was 10 years ago.)
I'm guessing he wasn't even talking this pretentious abomination.
