We're celebrating Halloween with scary movies instead of candy this year. Victoria Price, daughter of the famous horror-film actor Vincent Price, is here to discuss her father's passion for food, and Elina Shatkin of the LA Weekly co-hosts a Vincentennial pot-luck honoring the centennial of Price's birth and his cookbook, A Treasury of Great Recipes. The spooky segments continue. While Carole Travis Henikoff discusses how cannibalism may have led to our development as humans, Richard Wrangham tells us he believes it was cooking that caused the evolution from homo erectus to homosapien. Jonathan Gold revisits Roy Choi's Chego, and Adam Gopnik is here to explain why America's slow-food movement has missed the mark. Plus, everything you ever wanted to know about scallops. Karin Tammi shares some fascinating details on the popular mollusk.
Vincent Price, Dinner with a Cannibal, Scallops
From this Episode:
Karin Tammi co-wrote Scallops : A New England Coastal Cookbook with her mother, Elaine Tammi. An outtake from Evan's interview with Karin is on the Good Food Blog .
9 min, 27 sec
Laura Avery talks to chef Alain Giraud about his new restaurant, which is due to open in early November. Located in the heart of the Village in Pacific Palisades, Maison...
7 min, 13 sec
Breakfast with Vincent Price
Victoria Price is the daughter of Vincent Price. She talks to Evan about what is what like to grow up with the great horror-film actor and gourmand, and her favorite meals...
6 min, 20 sec
A Vincentennial Celebration
Elina Shatkin of the LA Weekly and Michele Grant of the Grilled Cheese Truck , co-hosted a potluck dinner party featuring dishes from Vincent and Mary Price's cookbook, A...
8 min, 50 sec
Dinner with a Cannibal
Carole Travis Henikoff is the author of Dinner with a Cannibal : The Complete History of Mankind's Oldest Taboo. She explains the many reasons that humans may turn to...
7 min, 56 sec
How Cooking Makes Us Human
Richard Wrangham is the Ruth Moore Professor of Anthropology and Chair of Biological Anthropology at Harvard University. His book, Catching Fire : How Cooking Made Us...
7 min, 50 sec
Beyond Kogi: Revisiting Chego
Jonathan Gold discusses Chego , the first brick-and-mortar establishment by Kogi's Roy Choi. The menu largely focuses on rice bowls. Gold recommends the Buttered Kimchi...
4 min, 28 sec