Shrimp, Restaurant Pricing, The Science of Umami

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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.

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

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Gillian Ferguson, Laryl Garcia, Sarah Rogozen, Caroline Chamberlain