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.
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...
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...
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...
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...