Exploring the shift in the cookbook industry towards understanding cooking techniques over just following recipes, the impact of modern media platforms, and nostalgic reflections on cookbook releases.
Dave and Chris Ying discuss the pros and cons of charging a cancellation fee for reservations, three alternative things they would have done in college, and Dave’s fixation on an all-you-can-eat French buffet.
Hosts: Dave Chang and Chris Ying
Producers: Victoria Valencia and Euno Lee
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