Alex Guarnaschelli on Food

If technology is ruining the art of conversation, maybe it can save it, too. Anna Gat--poet, screenwriter, playwright, and founder of Interintellect--talks with EconTalk's Russ Roberts on how she's reviving the French salon in the digital age. They discuss why authority, moderati ...  Afficher plus

Psychologist Gerd Gigerenzer explains the power of intuition, how intuition became gendered, what he thinks Kahneman and Tversky's research agenda got wrong, and why it's a mistake to place intuition and conscious thinking on opposing ends of the cognition spectrum. Topics he dis ...  Afficher plus

Working as a chef can be creative and rewarding when people love your food, but it can also be demanding, requiring long and antisocial hours. In this programme we hear about the highs and lows of working in some of the world’s best kitchens, and why it ultimately isn’t right for ...  Afficher plus

<span style="font-weight: 400;">Gratien Leroy is a small-town accountant with big culinary dreams. But when France’s most popular cooking show announces an open call for the country’s best amateur cooks, does Gratien have what it takes to join the ranks of his country’s top ch ...

Hillary is joined by chefs Samin Nosrat and José Andrés to discuss all things food, from the struggle too many Americans are facing to feed their families to the lighter side of things – like what it takes to make delicious beans. Then, Hillary chats with Rocco DeFazio, the owner ...  Afficher plus

Ever hear the phrase, “food is life?” Well, it rings true in so many ways. It’s not just about nutrition, it’s about love, it’s about your relationship with each other, with family, friends, the environment and beyond. It’s above service, joy, connection, sacrifice, salvation, ...