Good Food

Shrimp, Restaurant Pricing, The Science of Umami

Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant’s prices. Plus, Ole G. Hourtisen discusses the science behind umami.

By Evan Kleiman • Aug 2, 2014 • 57m Listen

Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant’s prices. Plus, Ole G. Hourtisen discusses the science behind umami.

Banner Image Credit: Steven Zwick

Evan Kleiman
host 'Good Food'
Gillian Ferguson
Supervising Producer, Good Food
Laryl Garcia
Senior Director, Good Food
Sarah Rogozen
Associate Producer, Good Food

Culture

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Good Food

Shrimp, Restaurant Pricing, The Science of Umami

Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant’s prices. Plus, Ole G. Hourtisen discusses the science behind umami.

Share

Good Food

Shrimp, Restaurant Pricing, The Science of Umami

Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant’s prices. Plus, Ole G. Hourtisen discusses the science behind umami.

Share