Fuchsia Dunlop on the Chinese Appreciation of Textured Food | Conversations with Tyler
Channel: Mercatus Center
Date: 2016-11-19

"Why would you eat a goose intestine? From a Chinese textural point of view, they’re slippery, crisp, snappy. They have a delightful kou gan or mouthfeel."


Full conversation and transcript here: https://medium.com/conversations-with-tyler/steven-pinker-language-instinct-evolutionary-psychology-darwin-chomsky-linguistics-b792d7cd2a05#.fycirjycw

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