Summary: 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.
Summary: 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.