FROM THIS EPISODE
Alexander Lobrano is the author of the popular guide Hungry for Paris that just came out with a second edition last month. He talks about how traditional brassieres are disappearing in France, and what this means for the future of French cuisine.
Music: "Hög luft" (Fujasaki Remix) by Familjen
Ann Mah is the author of Mastering the Art of French Eating. She talks about cheese mites, those little bugs, that give Mimolette, a cheese traditionally made in Mille France, its unmistakable flavor. Last year, the FDA declared Mimolette unfit for human consumption because of the mites. She wrote a great piece on French regional food in the dining section of last weekend's New York Times.
Tom Downey wrote an article for Smithsonian Magazine called "How Japan Copied American Culture and Made it Better." He found that many American cultural pillars like bourbon, denim and hamburgers are not only being imitated in Japan, but in many cases, he argues, improved.
Music: "Infinite Reflection" by Kaleidoscope Jukebox
Eric Gower, a self proclaimed "tea entrepreneur," writes the column The Breakaway Cook in the San Francisco Chronicle. He also owns Breakaway Matcha, which sells its matcha to LA restaurants that include Hinoki and the Bird, Trois Mec and Republique. Lately, he's been writing a lot about matcha, an artisanal product from Japan that is used to make green tea.
It may be surprising for visitors of LA to learn that the best place to find Chinese food in SoCal isn't in Chinatown, but in the San Gabriel Valley. The San Gabriel Valley, located northeast of Los Angeles, is where most US cities that have the largest populations of Chinese Americans are located. Independent producer Erica Mu grew up in the San Gabriel Valley and moved back last year to report on how the food scene has changed over the years.
This segment was made possible by KCRW's Independent Producer Project.
Music: "The Other Woman"
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews the new East Borough outpost in Culver City. Jonathan lauds the restaurant for its ability to seamlessly fuse two of the most popular Vietnamese staples, pho and banh mi, into one tasty dish -- the pho baguette.
Jonathan recommends the pho baguette, wok charred oxtail, manilla clams with turmeric buttered toast, crispy roasted trout and the shakey bo steak.
9810 Washington Blvd
Culver City, CA 90232
Find all of Jonathan Gold's restaurant suggestions on the Good Food restaurant map.
Music: "Nights Like This" by Chef's Special