Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he talks about why he never refers to "ethnic food" in his writing. He also breaks down the history of the term "fusion" and why it no longer applies to contemporary cuisine.
Ridding "Ethnic" and "Fusion" from Your Vocabulary
Credits
Host:
Evan Kleiman
Producers:
Gillian Ferguson,
Laryl Garcia,
Sarah Rogozen,
Caroline Chamberlain
