What Is Authentic Cuisine? The SGV, Cheese Mites

Hosted by Evan Kleiman May. 31, 2014 Food & Drink

From Paris to Japan, we explore the shifting notion of authenticity. A San Gabriel Valley native revisits her hometown. Plus, are cheese mites a nuisance or a boon?

Banner image by Gennia Cui

From this Episode:

Is the French Brasserie in Decline?

Alexander Lobrano is the author of the popular guide Hungry for Paris that just came out with a second edition last month. He talks about how traditional brassieres are...

7 min

Cheese Mites: Pests or Flavor Enhancers?

Ann Mah is the author of Mastering the Art of French Eating . She talks about cheese mites, those little bugs, that give Mimolette, a cheese traditionally made in Mille...

7 min

Can You Be Good at Culture?

Tom Downey wrote an article for Smithsonian Magazine called " How Japan Copied American Culture and Made it Better ." He found that many American cultural pillars like...

9 min

Obsessed with Matcha

Eric Gower , a self proclaimed "tea entrepreneur," writes the column The Breakaway Cook in the San Francisco Chronicle. He also owns Breakaway Matcha , which sells its...

7 min

How SGV's Food Scene Has Evolved

It may be surprising for visitors of LA to learn that the best place to find Chinese food in SoCal isn't in Chinatown, but in the San Gabriel Valley. The San Gabriel Valley,...

12 min

Jonathan Gold Reviews East Borough

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews the new East Borough outpost in Culver City. Jonathan lauds the...

6 min

Market Report

Laura Avery talks to chef Bruce Kalman of Union about the various ways he's cooking with porcinis. Find a recipe for his porcini mushroom cannelloni on the Good Food...

6 min