Freakonomics co-author Steve Levitt tracks down other high achievers for surprising, revealing conversations about their lives and obsessions. Join Levitt as he goes through the most interesting midlife crisis you’ve ever heard — and learn how a renegade sheriff is transforming Chicago's jail, how a biologist is finding the secrets of evolution in the Arctic tundra, and how a trivia champion memorized 160,000 flashcards. To get every show in our network without ads and a monthly bonus episod ...
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Freakonomics Network and Zachary Crockett에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Freakonomics Network and Zachary Crockett 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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10. Michelin Stars (Replay)
Manage episode 391431071 series 3440270
Freakonomics Network and Zachary Crockett에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Freakonomics Network and Zachary Crockett 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Only the finest restaurants have a chance to bask in their glow. Sometimes, it’s a bit too bright. Zachary Crockett squints at the menu.
- SOURCES:
- Nick Kokonas, founder and co-owner of The Alinea Group.
- Charlie Mitchell, executive chef and co-owner of Clover Hill restaurant.
- RESOURCES:
- "Michelin Announces 2022 Stars for New York City," by Ryan Sutton and Luke Fortney (Eater, 2022).
- "What’s Wrong With the Michelin Guide?" by Tim Hayward (Financial Times, 2021).
- "Eating A 6-Course Dinner From The Best Restaurant In The Country," by Number Six With Cheese (2020).
- "Expert Opinion and Restaurant Pricing: Quantifying the Value of a Michelin Star," by Carly Shin (Stanford Economic Review, 2018).
- "Here's How Michelin Stars Actually Affect the Restaurant Business," by Hillary Eaton (Food & Wine, 2017).
- "Three-Star Chef Asks Michelin Guide To Leave Him Out: 'I Will Be Able To Feel Free,'" by Laurel Wamsley (The Two-Way, 2017).
- "Lunch with M.," by John Colapinto (The New Yorker, 2009).
- "Alinea," review by the Michelin Guide.
- EXTRAS:
- "Why You Shouldn’t Open a Restaurant (Update)," by Freakonomics Radio (2019).
78 에피소드
Manage episode 391431071 series 3440270
Freakonomics Network and Zachary Crockett에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Freakonomics Network and Zachary Crockett 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Only the finest restaurants have a chance to bask in their glow. Sometimes, it’s a bit too bright. Zachary Crockett squints at the menu.
- SOURCES:
- Nick Kokonas, founder and co-owner of The Alinea Group.
- Charlie Mitchell, executive chef and co-owner of Clover Hill restaurant.
- RESOURCES:
- "Michelin Announces 2022 Stars for New York City," by Ryan Sutton and Luke Fortney (Eater, 2022).
- "What’s Wrong With the Michelin Guide?" by Tim Hayward (Financial Times, 2021).
- "Eating A 6-Course Dinner From The Best Restaurant In The Country," by Number Six With Cheese (2020).
- "Expert Opinion and Restaurant Pricing: Quantifying the Value of a Michelin Star," by Carly Shin (Stanford Economic Review, 2018).
- "Here's How Michelin Stars Actually Affect the Restaurant Business," by Hillary Eaton (Food & Wine, 2017).
- "Three-Star Chef Asks Michelin Guide To Leave Him Out: 'I Will Be Able To Feel Free,'" by Laurel Wamsley (The Two-Way, 2017).
- "Lunch with M.," by John Colapinto (The New Yorker, 2009).
- "Alinea," review by the Michelin Guide.
- EXTRAS:
- "Why You Shouldn’t Open a Restaurant (Update)," by Freakonomics Radio (2019).
78 에피소드
모든 에피소드
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