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
Shrimp, Restaurant Pricing, The Science of Umami
From this Episode:
Credits
Host:
Evan Kleiman
Producers:
Gillian Ferguson,
Laryl Garcia,
Sarah Rogozen,
Caroline Chamberlain