Peter Meehan is the editor of the quarterly food journal Lucky Peach. He is also the co-author of the Momofuku cookbook.
Peter Meehan appears in the following:
Friday, March 30, 2012
Food writer Peter Meehan discusses monosodium glutamate's relation to umami and explains the origins of the term "Chinese Restaurant Syndrome." Also, try a recipe for David Chang's natural glutamate–laden Bacon Dashi with Potatoes and Clams.