Good Food
Menu mind tricks, The Black Sea, and Alta Adams
Caroline Eden has studied the food of the Black Sea, a region rich in culture and history. Plus a look at the hidden psychology of LA's restaurant menus. Do we read them, or do they read us?
By Evan Kleiman • • 56m ListenCaroline Eden has studied the food of the Black Sea, a region rich in culture and history. Plus a look at the hidden psychology of LA's restaurant menus. Do we read them, or do they read us? Plus Bill Addison pays a visit to West Adams for a taste of “California soul food.”
In this episode
6 storiesCulinary dispatches from the Black Sea
The Black Sea is full of mystery and wonder. Bordered by countries like Turkey, Bulgaria, and the Ukraine, the inland sea sits at the nexus of Asia Minor and Europe. Naturally, it’s a region rich with culture, history, and of course food.
Read the story12 minExploring 'Istanbul and Beyond'
Turkey is one-thirteenth the size of the U.S. but is equally diverse in topography, resulting in a remarkably rich and varied table.
Read the story11 minChef Musa Dağdevİren on “The Turkish Cookbook”
“The world is an open table, we should enjoy it instead of focusing on how to separate flavors and faiths,” writes chef Musa Dağdevİren of Çiya Sofrasi in Istanbul.
Read the story6 minRestaurant menus influence what we eat and how we eat it
To the average diner, it can often seem like restaurateurs have only recently gotten savvy at using tools like social media to get customers in the door. In truth, restaurants have always used psychology to influence diners.
Read the story12 minDialogue’s Dave Beran on tasting menus
Chef Dave Beran’s restaurant Dialogue is tucked into the second floor of a food court on Santa Monica’s Third Street Promenade.
Read the story10 minA taste of “California soul food” in West Adams
Bill Addison recently visited Alta Adams to sample chef Keith Corbin ’ s forward-looking riffs on soul food classics like collard greens, yams, and oxtails.
Read the story6 min
