"Indian food, produced en masse, sits relatively well, especially the non-meat dishes and the ground meats. It can sit and stew for a long time. Chinese food, which usually should be cooked at high heat and served immediately, wares about the worst. Barbecue can do fine, if it is cooked properly to begin with (not usually the case, however). At Chipotle the carnitas are pretty good and they are cooked sous vide at a distance and then reheated in the restaurant. But the top prize goes to Korean vegetable dishes, many of which are fermented and pickled in the first place."
http://www.marginalrevolution.com/marginalrevolution/2009/01/what-is-the-best-food-produced-en-masse.html
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If fermented food is the choice for “food produced en masse,” would natto be a top contender? No offence to Tyler and his wife, but I do not fancy kimuchi or natto at my wedding reception. That is, if I ever have a wedding, though.
I would say something stewed which has sat on top of a stove (or in the stove) for a couple of hours (hence, no seafood stews such as bouillabaisse). The fact that stews taste better when cooked in a large quantity would be an added appeal.
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