00:00
57:35
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.
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. read more read less

9 years ago #amanda cohen, #chef curtis stone, #chris milliken, #curtis stone, #dirt candy, #ladies gunboat society at flor, #laura avery, #martha rose shulman, #maude, #ole g. hourtisen, #pricing in restaurants, #taming the feast, #the simple art of vegetarian c, #umami