{"id":3709,"date":"2016-10-21T09:17:25","date_gmt":"2016-10-21T13:17:25","guid":{"rendered":"https:\/\/tylercowensethnicdiningguide.com\/?p=3709"},"modified":"2016-10-21T10:35:10","modified_gmt":"2016-10-21T14:35:10","slug":"what-should-i-ask-mark-miller","status":"publish","type":"post","link":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/what-should-i-ask-mark-miller\/","title":{"rendered":"What should I ask Mark Miller?"},"content":{"rendered":"<blockquote><p>I&#8217;ll be interviewing Mark soon, at a private venue, no public event, but for eventual release in the <a href=\"https:\/\/www.mercatus.org\/commentary\/conversations-tyler\">Conversations with Tyler<\/a> series. Here is a <a href=\"http:\/\/greatchefs.com\/chef\/mark-miller\/\">short bio of Mark<\/a>. He is credited as being the founder of modern Southwestern cuisine, and he was the driving force behind Coyote Cafe in Santa Fe and Red Sage in Washington, D.C. He has written <a href=\"https:\/\/www.amazon.com\/s\/ref=nb_sb_noss?url=search-alias%3Daps&#038;field-keywords=mark+miller+chiles\">numerous books on food<\/a>, including the very best books on chilies. He is a <a href=\"https:\/\/en.wikipedia.org\/wiki\/Supertaster\">supertaster<\/a>, and more generally one of the world\u2019s great food minds and a truly curious and generous soul. He also has a background in anthropology, cooked for Chez Panisse in its early days, and is one of the best-traveled people I know. Do you want to know what is\/was special about chiles in Syria, or how many varieties of soy sauce you can find in one part of Hokkaido? Mark is the guy to ask.<\/p>\n<p><a href=\"http:\/\/marginalrevolution.com\/marginalrevolution\/2016\/10\/ask-mark-miller.html\">So what should I ask him?<\/a><\/p><\/blockquote>\n<p><a href=\"http:\/\/marginalrevolution.com\/marginalrevolution\/2016\/10\/ask-mark-miller.html\"><em>Originally posted on Marginal Revolution<\/em> &#8211; click to see comments and ask questions.<\/a><\/p>\n<h3 class='related_post_title'>Related Posts:<\/h3><ul class='related_post'><li><a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/10-things-i-learned-tyler-cowen\/\" title=\"10 Things I Learned: Tyler Cowen\">10 Things I Learned: Tyler Cowen<\/a><\/li><li><a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/my-conversation-with-mark-miller\/\" title=\"My Conversation with Mark Miller\">My Conversation with Mark Miller<\/a><\/li><li><a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/albuquerque-and-santa-fe-and-gallup-food-bleg\/\" title=\"Albuquerque and Santa Fe and Gallup food bleg\">Albuquerque and Santa Fe and Gallup food bleg<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"<p>I&#8217;ll be interviewing Mark soon, at a private venue, no public event, but for eventual release in the Conversations with Tyler series. Here is a short bio of Mark. He is credited as being the founder of modern Southwestern cuisine, &hellip; <a href=\"https:\/\/tylercowensethnicdiningguide.com\/index.php\/what-should-i-ask-mark-miller\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1588,1591,1590,1587,1589,502],"class_list":["post-3709","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-chez-panisse","tag-conversations-with-tyler","tag-coyote-cafe","tag-mark-miller","tag-red-sage","tag-santa-fe"],"_links":{"self":[{"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/posts\/3709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/comments?post=3709"}],"version-history":[{"count":3,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/posts\/3709\/revisions"}],"predecessor-version":[{"id":3712,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/posts\/3709\/revisions\/3712"}],"wp:attachment":[{"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/media?parent=3709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/categories?post=3709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/wp-json\/wp\/v2\/tags?post=3709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}