Good Food
Shrimp, Restaurant Pricing, The Science of Umami
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.
By Evan Kleiman • • 57m ListenPaul 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
In this episode
7 storiesShrimp 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 about our shrimping history that you probably don’t know.
Read the story9 minTaming 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 drawings, and timelines for creating a backyard party to satisfy the masses.
Read the story8 minJonathan 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 Society at Flores 2024 Sawtelle Blvd Sawtelle (424) 273-6469 All of Jonathan's restaurant suggestions can be found on the Good Food restaurant map .
Read the story6 minWhat 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 menus have less to do with expensive ingredients than with making rent and compensating employees.
Read the story10 minMarket 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 restaurant.
Read the story7 minThe 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 .
Read the story7 minUmami
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 , won the Danish national Mad+Medier+Prisen (Food and Media Award) in the category of academic food communication.
Read the story7 min
