What does it mean to have 'good taste'? And what would it take to develop it? This hour, we talk about taste and discernment. Plus, a look at flavor and why some things taste good.
GUESTS:
- Henry Oliver: Writes the literary Substack “The Common Reader,” and is the author of Second Act: What Late Bloomers Can Tell You About Reinventing Your Life. He is part of the Emerging Scholars Programme at the Mercatus Centre
- Becca Rothfeld: The Nonfiction Book Critic at The Washington Post, an editor at The Point, and a contributing editor at The Boston Review. She is the author of All Things Are Too Small: Essays in Praise of Excess
- Nik Sharma: A molecular biologist turned two-time James Beard finalist, best-selling cookbook author, photographer, columnist, and editor at America’s Test Kitchen. His cookbooks include The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, among others
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Colin McEnroe, Dylan Reyes, Isaac Moss, Coco Cooley, and Eugene Amatruda contributed to this show.
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