Mood Foods; American vs French Sommeliers

Hosted by Evan Kleiman Mar. 15, 2008 Food & Drink

We dish up spring soups and dine on Korean blood sausage. We debate whether American sommeliers are better than French ones, sample cheeses by Comme Ça's Todd Jasmin and get cooking lessons from Evan Kleiman. Plus, we learn about foods that influence mood and eat gourmet food that inspires writing.

Russ Parsons dishes up spring soups, while Eddie Lin dines on Korean blood sausage. Writer Michael Steinberger argues American sommeliers are better than French sommeliers, fromager Todd Jasmin selects tasty, ripe cheeses and Evan Kleiman gives producer Bob Carlson cooking lessons. Dr. Susan Kleiner gets in the mood with food, instructor Marilyn Friedman serves gourmet foods to stimulate writing and Laura Avery finds what's in season in the Market Report.

From this Episode:

Cooking Lessons with Bob Carlson: The Initiation

This week, Good Food host and chef Evan Kleiman begins a series of cooking lessons with producer Bob Carlson. His first task is to make asparagus with fried eggs and parmesan.

7 min

Mood Foods

Dr. Susan Kleiner explains how foods influence moods in her book, The Good Mood Diet . She argues against low calorie, low carbohydrate diets, talks about "good mood" foods...

7 min

Comme Ça's Fromager

Comme Ça fromager Todd Jasmin selects tasty, ripe cheeses.

7 min

Spring Soups

Los Angeles Times food writer Russ Parsons dishes up delicious spring soups.

7 min

There Will Be Blood Sausage

Deep End Diner Eddie Lin tastes soondae, Korean pork blood sausage. Lin recommends soondae houses, Cham Cham Cham and Western Soondae, in Koreatown.

7 min

The Market Report

Laura Avery chats with Amelia Saltsman about the joy of sprouting broccoli which has just come into season.

7 min

American Sommeliers vs French Sommeliers

Slate wine columnist Michael Steinberger argues that American sommeliers are more interesting than French sommeliers. He made a case for the American wine service in a...

7 min