Good Food

Mood Foods; American vs French Sommeliers

We dish up spring soups and dine on Korean blood sausage. We debate whether American sommeliers are better than French ones, sample cheeses by Comme Ça's Todd Jasmin and get cooking lessons from Evan Kleiman. Plus, we learn about foods that influence mood and eat gourmet food that inspires writing.

By Evan Kleiman • Mar 15, 2008 • 1h 0m Listen

Russ Parsons dishes up spring soups, while Eddie Lin dines on Korean blood sausage. Writer Michael Steinberger argues American sommeliers are better than French sommeliers, fromager Todd Jasmin selects tasty, ripe cheeses and Evan Kleiman gives producer Bob Carlson cooking lessons. Dr. Susan Kleiner gets in the mood with food, instructor Marilyn Friedman serves gourmet foods to stimulate writing and Laura Avery finds what's in season in the Market Report.

Evan Kleiman
host 'Good Food'
Bob Carlson
host and producer, 'UnFictional'
Jennifer Ferro
Jennifer Ferro, President, KCRW, Los Angeles
Thea Chaloner
Supervising Producer, Good Food

Culture

Food & Drink

Good Food

Mood Foods; American vs French Sommeliers

We dish up spring soups and dine on Korean blood sausage. We debate whether American sommeliers are better than French ones, sample cheeses by Comme Ça's Todd Jasmin and get cooking lessons from Evan Kleiman. Plus, we learn about foods that influence mood and eat gourmet food that inspires writing.

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Good Food

Mood Foods; American vs French Sommeliers

We dish up spring soups and dine on Korean blood sausage. We debate whether American sommeliers are better than French ones, sample cheeses by Comme Ça's Todd Jasmin and get cooking lessons from Evan Kleiman. Plus, we learn about foods that influence mood and eat gourmet food that inspires writing.

Share