Andreas Laleh works inside a company that can keep a food product acceptable on paper by changing ingredients, classifications, and tolerance thresholds as input costs rise. At home, his father's kitchen table tells a different story: saved receipts, discounted food, embarrassment, appetite, and a body that cannot be summarized by a consumer-perception range. The novel follows the transfer from report to refrigerator and from meeting to mouth, showing how price pressure becomes private bodily pressure while every adjustment remains technically defensible.
