Sign In
Aaron Levie Alain de Botton Alan Watts Alexis Ohanian Andreas Antonopoulos Andrew DeSantis Andrew Lo Arthur De Vany Aubrey de Grey Balaji Srinivasan Ben Bratton Bill Bryson Bryan Caplan Carl Jung Chamath Palihapitiya Chris Arnade Chris Sacca Daniel Dennett Daniel Kahneman David Linden David Sacks Derek Parfit Derek Sivers Douglas Hofstadter E.O. Wilson Elon Musk Eric Weinstein Ezra Klein Gad Saad George Gilder George Lakoff Ido Portal J.D. Vance James Altucher James Gleick Jason Silva Jeff Bezos Jim Simons Jocko Willink John Hagelin John Nash Jordan Peterson Josh Waitzkin Julia Galef Kelly Starrett Kevin Kelly Kevin Rose Kim Scott Kumar Thangudu Leonard Shlain Malcolm Gladwell Marc Andreessen Maria Konnikova Maria Popova Matt Ridley Michael Hiltzik Michael Sandel Naval Ravikant Neil Strauss Neil Turok Nick Bostrom Nick Szabo Noah Kagan Noam Chomsky Oliver Sacks P.D. Mangan Paul Bloom Paul Graham Peter Attia Peter Diamandis Peter Thiel Reid Hoffman Rhonda Patrick Richard Feynman Richard Rorty Robert Caro Robert Cialdini Robert Greene Robert Kurzban Robert Langer Robert McNamara Robert Putnam Robert Sapolsky Rory Sutherland Ryan Holiday Sam Altman Sam Harris Scott Adams Scott Belsky Scott Galloway Seth Godin Shawn Baker Shinzen Young Siddhartha Mukherjee Simon Sinek Slavoj Zizek Stephen Wolfram Steve Jobs Steven Pinker Stewart Butterfield Ted Nelson Tiago Forte Tim Ferriss Tim Urban Timothy Gowers Timothy Pychyl Tyler Cowen Vaclav Smil Valter Longo Venkatesh Rao Vinay Gupta Vincent Dignan Will MacAskill Wim Hof Yanis Varoufakis Yuval Harari
Tyler Cowen
Tyler Cowen (born January 21, 1962) is an American economist, who is an economics professor at George Mason University, where he holds the Holbert C. Harris chair in the economics department. He hosts a popular economics blog, Marginal Revolution, together with his co-author, Alex Tabarrok. Cowen and Tabarrok have also started the website Marginal Revolution University, a venture in online education.
Conversations with Tyler: Fuchsia Dunlop on Chinese Food, Culture, and Travel
For centuries, China has treated its cuisine with a reverence and delight that is only just starting to emerge with Western “foodie” culture. No one understands this better than Fuchsia Dunlop, who has spent her career learning about the fantastic diversity in Chinese food, and who is one of Tyler’s favorite writers on any subject. She joined Tyler over dinner at Panda Gourmet, one of his favorite restaurants in DC, to talk about all aspects of how to truly enjoy Chinese food, including where to visit, how to order, the few key ingredients to keep in your pantry, her favorite Chinese dishes, what Chinese chefs think about Western food, and why you should really learn to love sea cucumbers.