Do certain foods disgust you? Paul Rozin, a psychologist and pioneer in modern disgust research, explains why. schnapps and eau de vie have finally found a home in Los Angeles thanks to Austrian chef Bernhard Mairinger. Bill Esparza offers a lesson on how to order street food and Jonathan Gold shakes up his lunch - literally - in Koreatown. Plus, Sonoko Sakai discusses the beauty and nuance of handmade soba and milling master Glenn Roberts divulges which artisanal flours are the best for making cakes.
Food and Disgust; Schnapps; How to Order Street Food
From this Episode:
Shaking It Up in Koreatown
Jonathan Gold visits Kang Hodong Baekjeong in Chapman Plaza, which he describes as the epicenter of Korean nightlife in Los Angeles.
8 min, 46 sec
Kajsa Alger is the executive chef at Street in Hollywood. Rather than creating meat-centric dishes that can be made vegetarian, Alger shifted the focus at Street to...
7 min, 27 sec
Bernhard Mairinger is the chef and owner of BierBeisl , the first Austrian restaurant to open in Los Angeles. In addition to the sausage and schnitzel, the restaurant will...
6 min, 59 sec
How to Order Street Food
Bill Esparza is the author of the blog, Street Gourmet LA . He explains how to order street food should you find yourself in Mexico City or amid the street food stalls in...
Food and Disgust
Paul Rozin is a psychologist and a Professor at the University of Pennsylvania where he is pioneer of modern disgust research. He has also been editor of Appetite and...
9 min, 20 sec
Sonoko Sakai is a cookbook author and food writer. In 2010 she fulfilled her dream of learning to make soba by hand. She enrolled in a professional soba-making program in...
7 min, 55 sec