Good Food Shrimp, Restaurant Pricing, The Science of Umami Hosted by Evan Kleiman Aug. 02, 2014 Food & Drink Listen 57 min MORE 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: Shrimp in America Paul Greenberg, author of American Catch , returns to Good Food this week to talk about shrimp, which is by far the most popular seafood in America. But there’s a lot... 9 min Taming the Feast Chef Ben Ford worked at Chez Panisse before moving to Los Angeles to work at Campanile and Chadwick. His new cookbook, Taming the Feast , offers DIYers diagrams, line... 8 min Jonathan Gold Reviews Ladies Gunboat Society at Flores Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Ladies’ Gunboat Society at Flores on Sawtelle. Ladies Gunboat... 6 min What Goes Into the Price of an Entree? Amanda Cohen, chef/owner of Dirt Candy in New York City, pulls back the curtain on restaurant pricing. In a recent column for Eater , Cohen argued that the numbers on... 10 min Market Report Farmer Chris Milliken gives Laura Avery a primer on everything you need to know about cucumbers. Plus, Chef Curtis Stone of Maude talks about how he’s using corn in his... 7 min The Simple Art of Vegetarian Cooking Martha Rose Shulman writes the Recipes for Health column in the New York Times, and her latest book is The Simple Art of Vegetarian Cooking . 7 min Umami Ole G. Mourtisen is a distinguished scientist and professor of biophysics at the University of Southern Denmark. His book, Umami: Unlocking the Secrets of the Fifth Taste ,... 7 min Credits Host: Evan Kleiman Producers: Gillian Ferguson, Laryl Garcia, Sarah Rogozen, Caroline Chamberlain