Good Food
Rice Theory, Canelé de Bordeaux, the Psychology of Toilet to Tap
A psychologist looks at the distinct cultural divide between rice and wheat farmers. Plus, we look at the role psychology plays in the success of "Toilet to Tap," and a pastry chef describes the painstaking process behind Canelé de Bordeaux.
By Evan Kleiman • • 57m ListenA psychologist looks at the distinct cultural divide between rice and wheat farmers. Plus, we look at the role psychology plays in the success of "Toilet to Tap," and a pastry chef describes the painstaking process behind Canelé de Bordeaux.
In this episode
7 storiesThe Philosophical Rift between Rice and Wheat Farmers
Thomas Talhelm is a social psychologist at the University of Virginia. He studies how rice and wheat agriculture have given way to two distinct cultures and philosophies. We first learned about his research in this New York Times Op-Ed . Music: "3 Days" by Rhye
Read the story9 minToilet to Tap is Here, but Will People Drink It?
Paul Rozin is a professor of Psychology at the University of Pennsylvania where he has pioneered modern research on disgust. He believes it's up to psychologists, not scientists, to convince us to drink so-called "toilet to tap" water. You can read more about his research in this New Yorker article . MUSIC: "Lentil" by Sia
Read the story8 minThis Is What You Just Put in Your Mouth?
Patrick Di Justo wrote the popular Wired magazine column, What's Inside? . His new book is a collection of his research. It's titled, This Is What You Just Put in Your Mouth? : From Eggnog to Beef Jerky, the Surprising Secrets.
Read the story9 minJonathan Gold reviews Gjusta
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Gjusta , the latest concept from the Gjelina restaurant group in Venice. He recommends the smoked fish on toasted bialy, porchetta and Fontina sandwich, cauliflower salad and baklava croissant.
Read the story6 minHow to Perfect the Canelé de Bordeaux
Kriss Harvey is the executive pastry chef for the SLS Hotel . He shares the history of the canelé de Bordeaux and explains why it took him 15 years to perfect his recipe. He limits himself to making only 12 of the pastries each day. You can find them at The Bazaar by Jose Andres and the Patisserie at the SLS Hotel. Music: "Swimsuit"
Read the story10 minThe Fisherman's Dilemma
In his article The Fisherman's Dilemma, Paul Greenberg describes California's radical experiment to close hundreds of miles of coast to fishing. The story, which appeared in the California Sunday Magazine , was co-produced with the Food and Environment Reporting Network.
Read the story9 minMarket Report
Laura Avery is the market manager for the Santa Monica Farmers' Market . This week talks to chef Wolfgang Puck , who is excited about spring vegetables and the traditional Austrian country bread that Andrea Crawford is bringing to the market.
Read the story6 min
