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Rank #31 in Food category

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Society & Culture
Food

A Taste of the Past

Updated 12 days ago

Rank #31 in Food category

Arts
Society & Culture
Food
Read more

Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.

Read more

Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.

iTunes Ratings

240 Ratings
Average Ratings
144
40
17
15
24

Southern cuisine

By lyn828 - May 17 2020
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The guest talks too fast and runs his words together. Hard to digest.

New episodes?

By Ellieh723 - Apr 11 2019
Read more
This hasn't updated since mid March; is the podcast finished putting out new shows?

iTunes Ratings

240 Ratings
Average Ratings
144
40
17
15
24

Southern cuisine

By lyn828 - May 17 2020
Read more
The guest talks too fast and runs his words together. Hard to digest.

New episodes?

By Ellieh723 - Apr 11 2019
Read more
This hasn't updated since mid March; is the podcast finished putting out new shows?
Cover image of A Taste of the Past

A Taste of the Past

Latest release on May 08, 2020

Read more

Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.

Rank #1: Episode 34: Some Spicy History with Michael Krondl

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This week on A Taste of the Past Linda talks salt, pepper, and spice: currency, commodity, and culinary aid. Author and culinary historian Michael Krondl breaks down the roles that specific spices played in their respective empires; the English and Dutch colonies that were built to trade it, Venice as a spice-stuffed world financial hub, and how many peppercorns made a nickel. Plus Krondl reveals that the cinnamon in your cupboard is an impostor. This episode was sponsored by Fairway: like no other market.

Sep 30 2010

37mins

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Rank #2: Episode 184: Vegetarian Flavors

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This week on A Taste of the Past, host Linda Pelaccio welcomes Karen Page, author of many books but most recently The Vegetarian Flavor Bible, to talk all about eating vegetarian. With the popularity of cutting out meat in the past decade, Karen Page brings some great dishes to light in the new book. Notably, Karen and her author/photographer husband, Andrew Dornenburg, became vegetarians in 2012. Talking to Linda about the history of vegetarianism, Karen mentions that in the United States, this style of eating actually had religious roots prior to being hailed as a healthy way of living. After the break, Linda and Karen discuss the varying reasons why people choose to change their diets in such a way as well as Karen’s reason for becoming a vegetarian. This program was brought to you by Whole Foods Market.



“Why do these flavor combinations we know as classics come to be? It’s because people started playing with the ingredients that they had locally.” [6:05]

“Vegetables are being embraced by chefs of all stripes [17:48]

“People always say how do you get your protein and I say, well, I eat plants. Plants have protein!” [31:18]

Karen Page on A Taste of the Past

Oct 09 2014

38mins

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Rank #3: Episode 36: Truffles

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This week on A Taste of the Past Linda delves into the luxurious world of the truffle, and speaks to Vincent Jeanseaume of Sabatino Tartufi. Vincent and Linda take a look at the many varieties of truffle available (or not-so-available), why truffle oil is only a half-accurate moniker, and the many delicious things Vincent and others can do with this versatile fungus. Linda also relates a personal experience involving a hundred dollar stinky Italian truffle. This episode was sponsored by White Oak Pastures.

Oct 21 2010

34mins

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Rank #4: Episode 222: Sugarplums and Gingerbread: A History of Christmas Sweets

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"While visions of sugarplums danced in their heads..." But, what exactly is a sugarplum? On the season finale of A Taste of the Past, Linda Pelaccio is in studio with Michael Krondl and Cathy Kaufman discussing the history behind the sweets enjoyed throughout the holidays. Embarking on a great fruitcake debate, explaining the plethora of sweeteners used throughout the ages, as well as the origins of the infamous yule log and more, this episode covers it all!

Dec 17 2015

40mins

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Rank #5: Episode 22: Ice Cream with Jon Snyder & Jeri Quinzio

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This week on A Taste of the Past Linda spoke with two masters of frozen delights. Jon Snyder of Il Laboratorio del Gelato and Jeri Quinzio, author of “Of Sugar and Snow” stopped by with some delicious insight into the history and future of ice cream.

May 20 2010

33mins

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Rank #6: Episode 202: Sugar and its Dark History

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This week on A Taste of the Past, host Linda Pelaccio is talkin’ sugar and its checkered, dark past with guest Andrew F. Smith, author of “Sugar: A Global History.” It’s no surprise that sugar has been on our minds for several millenia. First cultivated in New Guinea around 8,000 B.C.E., this addictive sweetener has since come to dominate our appetites-whether in candy, desserts, soft drinks, or even pasta sauces-for better and for worse. Offering highlights of the book and other historical factoids of this simultaneously beloved and reviled ingredient, Andy relays how sugar has held its incredible value as a global commodity up against its darker legacies of slavery and widespread obesity. Tune in to hear a layered and definitive tale of sugar and the many people caught in its spell-from barons to slaves, from chefs to the countless among us born with that insatiable devil, the sweet tooth. This program was brought to you by Cain Vineyard & Winery.





“The American Revolution is directly tied to sugar and molasses.”

“It wasn’t until the late 19th century that you had the granulated sugar and sugar cubes and things that we now know and and love.”

“Companies now have several different names for sugar so it doesn’t look like it’s the number one ingredient, which it is.”

Andrew F. Smith on A Taste of the Past

Apr 16 2015

35mins

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Rank #7: Episode 95: William Rubel and a History of Bread

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This week on A Taste of the Past we’re talking about the history of bread with hostess, Linda Pelaccio, and her guest, William Rubel. William authored the hearth-cooking book The Magic of Fire, and now has a new book called Bread: A Global History. Listen in as Linda and William discuss the ancient roots of bread making, the social and class implications of certain types of flour and bread, and bread’s place in different religious traditions and texts. This program was brought to you by Whole Foods Market.



“Bread is a staple that allowed for the accumulation of material culture, the building of cities. It allowed for the accumulation of surplus, which lead to craft.” — William Rubel on A Taste of the Past

Mar 22 2012

36mins

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Rank #8: Episode 48: The Ancient Legacy of the Mediterranean Diet

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This week on A Taste of the Past, Linda is joined by Moroccan born author and cooking instructor, Kitty Morse. Kitty’s latest book, “A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table”, is as much a history book as it is a cookbook. Tune in and learn more about how and what people ate in Biblical times, the origins of fish sauce, and what makes real Ezekiel bread. This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com

Jan 27 2011

37mins

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Rank #9: Episode 227: Mac 'n Cheese: Black Chefs in The White House

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Adrian Miller is a 'recovering' lawyer, soul food scholar, and former special assistant to President Clinton and today joins Linda Pelaccio on A Taste of the Past. Explaining that after President Clinton's second term, he found himself with extra time on his hands and ended up spending the next decade or so researching soul food. Specifically commenting on macaroni and cheese, Adrian shares how it began as a food fit for royalty dating back to the 1300s. From royalty to US Presidents, soul food has consistently had a place on the White House dinner table and Adrian goes on to recall tales of the influential African American chefs featured throughout presidential history. Tune in for a great episode!

Feb 11 2016

29mins

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Rank #10: Episode 188: Brunch: A History

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This week on A Taste of the Past, host Linda Pelaccio welcomes Farha Ternikar, professor of sociology at Le Moyne College to talk about the history of every New Yorker’s favorite meal: brunch. Author of the book “Brunch: A History,” Farha explains that when Americans think of brunch, they typically think of Sunday mornings swelling into early afternoons; mimosas and bloody Marys; eggs Benedict and coffee cake; bacon and bagels; family and friends. Her book presents a modern history of brunch not only as a meal, but also as a cultural experience. Relying on diverse sources, from historic cookbooks to Twitter and television, “Brunch: A History” is a global and social history of the meal including brunch in the United States, Western Europe, South Asia and the Middle-East. Brunch takes us on a tour of a modern meal around the world. While brunch has become a modern meal of leisure, its history is far from restful; this meal’s past is both lively and fraught with tension. Here, Farha tells Linda of the gendered and class-based conflicts around this meal, and provides readers with an enlightening glimpse into the dining rooms, verandas, and kitchens where brunches were prepared, served, and enjoyed. This program was brought to you by The International Culinary Center.



“Brunch is a pretty modern meal as we think of it – it wasn’t really invented until the 1890s.” [3:40]

“I think in the 20s and 30s it was still a meal of the elite.” [8:35]

Farha Ternikar on A Taste of the Past

Nov 13 2014

25mins

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Rank #11: Episode 221: Mastering the Art of Italian Cuisine

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This week on A Taste of the Past, host Linda Pelaccio welcomes Lidia Bastianich to the studio discussing her newest book, "Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook." Teaching has always been Lidia’s passion, and in this magnificent book she shares the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. Lidia goes on to introduce the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. She also talks the comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need, and tune in to hear more straight from the source!

Dec 10 2015

40mins

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Rank #12: Episode 161: History of Salmon as Food with Nic Mink

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This week on A Taste of the Past, Linda talks to Nic Mink, professor at the Center for Urban Ecology at Butler University, President and co-founder of Sitka Salmon Shares, and author of Salmon, A Global History. Nic tells us about the various evolutionary mechanisms that salmon have developed to survive. Later, Nic and Linda discuss the developments in catching and storing salmon – from wild to farm-raised, line caught and canned. Tune in to hear the whole discussion! This program has been sponsored by Fairway Market. Today’s music provided by The Hollows.

“Salmon was kind of nature’s first convenience food.” [10:40]

“If you ever see on a menu ‘Wild Atlantic Salmon’, that restaurant is either doing something incredibly bad, or they are mislabeling their menu.” [24:45]

“The best thing to do for a wild salmon actually is to eat one!” [34:05]

Nic Mink on A Taste of the Past

Jan 30 2014

38mins

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Rank #13: Episode 217: Nordic Cuisine

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From smoked arctic char, meatball stew and savory puffed pancakes to Swedish almond wreaths, cardamom braids and whipped berry pudding, tune in as _ A Taste of the Past _ goes Nordic with Darra Goldstein. Illustrating the glorious and diverse flavors of classic Nordic cooking, Darra’s recipes in the new book “Fire + Ice” have been tailored for home cooks of all abilities. As the foremost American authority on this region, she offers readers an opportunity to discover the history, lore, and rich culinary traditions of Denmark, Finland, Norway, and Sweden with deeply personal essays about each country, as well as information on the history of foraging, the iconic ingredients of the north, and regional cooking techniques. More than just a usable cookbook, Fire + Ice is a travelogue and love letter to Scandinavia, inviting readers and cooks alike on a guided exploration of this unique region, its people, and its culture.

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> "The land really offers up a lot of riches but you have to work for them. It’s not a climate where the soil is so rich with minerals and fertility that you can stick a seed in the ground and watch it grow.” [9:17]

"One of the most classic Scandinavian dishes that is now a high-end food is gravlax, but it comes from the Swedish word ‘gravadlax’ which is simply ‘buried salmon.'” [10:21]

–Darra Goldstein on A Taste of the Past

Nov 05 2015

39mins

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Rank #14: Episode 215: What America Ate Project – Food of the Great Depression

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In an effort to preserve a period of America’s culinary history the National Endowment for the Humanities has funded the What America Ate Project to create an innovative website and online archive of culinary sources from the Great Depression. Materials include the far-flung papers of the WPA America Eats program, a collection of rare community cookbooks, and hundreds of food marketing and advertising materials from the 1930s.

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Oct 22 2015

29mins

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Rank #15: Episode 86: Benedictine Liqueur

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This week on A Taste of the Past we take a trip to the Abbey of Fecamp in Normandy where the Benedictine monk Dom Bernardo Vincelli created the liqueur Benedictine in the 16th century. With the help Benedictine brand ambassador Martin Duffy, learn all about the history of this ancient libation as well as some delicious holiday drinks that will keep you warm all winter long. This episode is sponsored by Heritage Foods USA



“Putting a little Benedictine in your hot chocolate is sure to ‘warm your cockles’.”

–Martin Duffy on A Taste of the Past

Dec 22 2011

25mins

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Rank #16: Episode 296: The Greedy Queen: Dining in the Time of Victoria

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On this episode, historian and regular voice on BBC Radio 4's Kitchen Cabinet, Annie Gray, joins Linda to talk about the enormous culinary changes during the Victorian era and the birth of modern food culture. In her recent book, The Greedy Queen, Annie considers Britain's most iconic monarch from a new perspective, telling the story of British food along the way. Voracious and adventurous in her tastes, Queen Victoria was head of state during a revolution in how the British ate--from the highest tables to the most humble.

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Apr 12 2018

42mins

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Rank #17: Episode 21: Heirloom Seeds with Amy Goldman

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Linda sits down with author, horticulture legend and the worlds premiere vegetable gardener Amy Goldman. Amy also serves as the Board Chair for Seed Savers exchange, a nonprofit organization dedicated to preserving heirloom plant varieties.

May 13 2010

30mins

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Rank #18: Episode 241: Food in the Gilded Age: What Ordinary Americans Ate

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America's Gilded Age, the last quarter of the nineteenth century, is renowned for the excesses of robber barons and tycoons and their culture of conspicuous consumption. The lavishness of their tables impressed contemporaries and historians alike. But what about the eating habits of ordinary people at the time? Robert Dirks, author of Food in the Gilded Age, poses that question and discovers some surprising answers by peering through the lens of what then was a newly emerging science of nutrition.

Jun 16 2016

37mins

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Rank #19: Episode 172: Real Pasta with Maureen Fant

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You think you know pasta? Think again! This week on A Taste of the Past, Linda Pelaccio chats with author and pasta expert Maurren Fant who dispels many common myths around everybody’s favorite carb. From cooking times to salting water, Maura breaks down pasta from A-Z and leaves listeners with a much better understanding of the potential, history and variations of pasta. She talks about the process of writing her award-winning book, Sauces & Shapes: Pasta the Italian Way, and describes what real Italians do when it comes to cooking pasta. The pasta police are definitely patrolling the airwaves – that means no cream in your alfredo, no tomato sauce and angel hair and definitely no overcooked spaghetti! This program was sponsored by Bonnie Plants.


“People believe that pasta exists as a vehicle for sauce – it’s quite the opposite. The pasta is the main attraction.” [14:00]

“The only way to eat angel hair or tortellini is in broth!” [21:00]

“There is no cream in fettuccine alfredo!” [26:00]

–Maureen Fant on A Taste of the Past

May 08 2014

45mins

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Rank #20: Episode 264: Pho: History in a Bowl

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Andrea Nguyen, an author, food writer, culinary teacher and expert in Vietnamese cooking, learned to love the iconic noodle soup of Vietnam long before it became a cult food item in the US. She traveled back to her birthplace to research and learn about the birth of PHO which she recounts in her newest book, The Pho Cookbook, and shares with us in this episode.

Feb 23 2017

45mins

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History of Soup Kitchens

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Since ancient times societies have helped the hungry--those who had no access to food. Today we have food pantries, food banks, and soup kitchens. Linda talks to Stephen Henderson who has volunteered in soup kitchens around the world for the past ten years about the history of this system of feeding those in need.

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May 08 2020

50mins

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Comfort Food

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According to the Oxford English Dictionary, “comfort food” is “food that comforts or affords solace;" It is the food people turn to in a crisis or time of uncertainty. And the current coronavirus pandemic has people eating those foods that evoke a psychologically comfortable state. Prof. Lucy Long speaks about the history and broader theories of comfort food.

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Apr 25 2020

46mins

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The Food Supply Chain and History of Beans

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How and why has the COVID-19 pandemic affected our Food Supply Chain? And where are all the dried beans? They've been around for thousands of years and now the shelves are empty. Maybe it's a sign that Americans are cooking real food and know what's nutritious. Natalie Rachel Morris joins Linda to talk about the History of Beans and their importance.

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Apr 03 2020

50mins

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Golden Arches in Black America

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Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald’s have long symbolised capitalism’s villainous effects on our nation’s most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighbourhoods in the first place? Historian Marcia Chatelain whose new book is Franchise, The Golden Arches in Black America, traces the history of the relationships between the struggle for civil rights and the expansion of the fast food industry.

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Feb 25 2020

34mins

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Darra Goldstein: Seeking The Flavors of Russian Cooking

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In her travels to the Russian North award-winning cookbook author and Russian scholar Darra Goldstein discovered the extraordinary in the ordinary. In her search to find truly Russian flavors she found that many of the old foods seemed new again in the context of modern cuisine. She shares her poetic sensibilities and sense of adventure and research on this episode.

Photo Courtesy of Barry Goldstein

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Feb 06 2020

48mins

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Poison Squad: Founding of the FDA

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Technology and industry put more food on the shelves and in markets by extending the life of perishable goods with canning and processing methods. But was the food safe? By the late 19th century, the American food supply was rife with frauds, fakes, and deadly chemicals. It affected everything from milk and beef, black pepper and mustard to candy, whiskey and soda. It took one man, Dr. Harvey W. Wiley, chief chemist of the USDA, his entire career to campaign for food safety and consumer protection, and the ultimate creation of the Food and Drug Act in 1909. Award winning writer and science journalist Deborah Blum talks about the stories and struggles to safe food from her book, The Poison Squad, which is now a PBS documentary.

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Jan 30 2020

52mins

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PASTA GRANNIES: Secrets of Italy's Best Home Cooks

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Who ever thought a video series about watching old Italian grandmothers making pasta would become a hugely successful YouTube channel? Food writer Vicky Bennison saw something special and spent over five years filming and interviewing the women who became "Pasta Grannies." Traditional regional recipes and techniques will be preserved thanks to her foresight and work. And now there's a companion cookbook that shares not only the recipes but also the extraordinary stories of these endearing women. And Vicky shares with us the behind-the-scene tales.

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Jan 23 2020

47mins

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Episode 344: The Coney Island Hot Dog Returns

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Charles Feltman, a German immigrant, invented the hot dog in Coney Island during the summer of 1867 as a convenient way for beachgoers to enjoy quality sausages on a bun without plates and silverware. The business closed in 1954, but the name lived on.  Now entrepreneur and historian Michael Quinn and his brother have resurrected the brand FELTMAN'S OF CONEY ISLAND and tell us all about the history.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.

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Dec 19 2019

35mins

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Episode 343: Signature Dishes That Shaped Culinary History

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There are certain iconic restaurant dishes that defined the course of culinary history over the past 300 years, known as a chef's signature dish. Now an international team of culinary experts has featured 247 of those dishes in a new book, Signature Dishes That Matter. LInda's guest, writer and editor Christine Muhlke, wrote the texts that describe the dishes' histories as well as providing context and connections between chefs and culinary movements to create an innovative and fascinating history of gastronomy.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

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Dec 12 2019

42mins

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Episode 342: Serious Eats' Ed Levine

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LIVE FROM INDUSTRY CITY: Linda interviews Ed Levine, food writer, author, and founder of one of the top food and cooking websites, SeriousEats.com. From a serious pizza taster to a serious website founder, Ed Levine had one mantra: “YOU ARE ONE OF THOSE people who refuse to lose who end up finding success.” It is the mindset that Levine carried with him throughout the ups and downs of his career. This tumultuous journey is also the primary focus of his latest book Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption. 

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Dec 05 2019

47mins

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Episode 341: Resurrection of Zagat

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Restaurant guides have been around for centuries since Grimod de La Reyniére published his Almanach des Gourmandes in1804. These guides were usually opinions of one writer about upscale restaurants or coupled with travel guides. Then along came Zagat in 1979, a restaurant guide for the people by the people founded by Tim and Nina Zagat. Forty years since its launch it is enjoying a resurrection of sorts. After having been dormanat for a few years TheInfatuation.com bought the rights to Zagat and has just published the first new NYC edition, and plans for more. The editor-in-chief Hillary Reinsberg joins Linda to share the story of its rebirth.

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Nov 21 2019

38mins

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Episode 340: Joy of Cooking - Redux

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It’s been nearly ninety years since Irma S. Rombauer self-published the first edition of Joy of Cooking in 1931. It quickly rose in popularity and soon became the “kitchen bible,” shaping the recipes and techniques of home cooks. Irma’s daughter, Marion Rombauer Becker, revised and wrote the 6th edition in 1975, now considered a classic. Today there is a new, modern edition which reclaims many of the lost recipes over the years and adds a few new ones. John Becker, Marion's grandson and great-grandson of Irma , and his wife Megan Scott spent nine years revising and updating the recipes and information for the newest Joy of Cooking. They share their stories of that effort with Linda on this episode.

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Nov 14 2019

50mins

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Episode 339: The Food of Sichuan

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Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad. The award-winning food writer Fuchsia Dunlop has done much to introduce the finer flavors of Sichuan cuisine. She has revised her 2001 book, Land of Plenty, to create a more encompassing book of the culture and recipes of Sichuan Food.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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Nov 07 2019

41mins

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Episode 338: American Cuisine and How It Got This Way

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What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his newest book, AMERICAN CUISINE, and How It Got This Way.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

A Taste of the Past is powered by Simplecast.

Oct 31 2019

45mins

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Episode 337: The History and Art of Tailgating

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What do football games, concerts, NASCAR, and similar outdoor gatherings have in common? Tailgate parties, or "tailgating" as it's commonly called. It's an American cultural phenomenon, and my guest today, Lynne Weems Ryan, whose moniker is Tailgage Buzz, is well-versed in the art and history of these social gatherings.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

A Taste of the Past is powered by Simplecast.

Oct 24 2019

46mins

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Episode 336: Seeking the South

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“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author. In his book, Seeking the South: Finding Inspired Regional Cuisines, Rob describes how the clash of cultures and ever-shifting mix of people who have moved through Southern regions have influenced the cuisine, making it culturally rich with distinct regional differences.

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Oct 03 2019

47mins

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Episode 335: Dining at Downton Abbey

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Fans of the TV series "Downton Abbey" are excitedly awaiting the premiere of the movie on Friday of this week. And coinciding with the movie's release is the publication of "The Official Downtown Abbey Cookbook," by Annie Gray, one of Britain's leading food historians who joins Linda on today's episode. Dr. Gray researched recipes from historical sources for the meals seen on the show and includes notes on the ingredients and customs of the time. She gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development, which makes the book a truly useful work of culinary history.

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Sep 19 2019

50mins

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Episode 334: Grave Case of the Gravenstein: Saving an Heirloom Apple

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In 2005, Slow Food USA declared the 17th century Gravenstein apple a heritage food. But despite the efforts of several organizations to preserve this historically important apple, it is now listed on the Slow Food’s Ark of Taste as an endangered American food. Why has such a flavorful fruit fallen out of favor? The attributing factors are several and, fortunately,so are it's supporters. Joining me to discuss the Gravenstein apple's perilous future are Chris Mittelstaedt, a produce expert and Founder & CEO of The FruitGuys.com based in San Francisco, and Rebecca North, Director of Quality and Supply Chain at The FruitGuys.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

A Taste of the Past is powered by Simplecast.

Aug 01 2019

41mins

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Episode 333: PICKLES!

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Pickling is an ancient method of preserving foods, and even though the preservation need is no longer the major importance in today’s gastronomic world, pickled foods are valued more as a food that excites and delivers those desired, assertive flavors. Fermentationist Jori Jayne Emde of Lady Jaynes Alchemy talk about the process and Zach Meyer from Claussen (Kraft-Heinz,) one of America's top choice, commercially produced pickles shares their history.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate.

A Taste of the Past is powered by Simplecast.

Jul 18 2019

43mins

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Episode 332: Molly O'Neill

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Today, we are rerunning Episode #52 of A Taste of the Past, in which we spoke with Molly O'Neill. Molly passed away this week, and she will be sorely missed.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate.

A Taste of the Past is powered by Simplecast.

Jun 20 2019

31mins

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iTunes Ratings

240 Ratings
Average Ratings
144
40
17
15
24

Southern cuisine

By lyn828 - May 17 2020
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The guest talks too fast and runs his words together. Hard to digest.

New episodes?

By Ellieh723 - Apr 11 2019
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This hasn't updated since mid March; is the podcast finished putting out new shows?