Almost sixty years ago to the day, President John F Kennedy and his wife Jacqueline hosted the largest state dinner of the Kennedy Administration. Invited to the White House for a special "brains dinner" in April 1962 were 49 Nobel laureates, along with Pulitzer Prize winners, noted actors, and Poet Laureates. What happened the night Robert Frost dined with J. Robert Oppenheimer? How did James Baldwin get on with Mary Welsh Hemingway? On this episode, we speak with Joseph A. Esposito, author of "Dinner in Camelot: The Night America’s Greatest Scientists, Writers, and Scholars Partied at the Kennedy White House” to discuss the dinner and its impressive guest list. Learn more about your ad choices. Visit megaphone.fm/adchoices

Almost sixty years ago to the day, President John F Kennedy and his wife Jacqueline hosted the largest state dinner of the Kennedy Administration. Invited to the White House for a special "brains dinner" in April 1962 were 49 Nobel laureates, along with Pulitzer Prize winners, noted actors, and Poet Laureates. What happened the night Robert Frost dined with J. Robert Oppenheimer? How did James Baldwin get on with Mary Welsh Hemingway? On this episode, we speak with Joseph A. Esposito, author of "Dinner in Camelot: The Night America’s Greatest Scientists, Writers, and Scholars Partied at the Kennedy White House” to discuss the dinner and its impressive guest list. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Dinner in Camelot

This week, the Feast is heading to Ohio to visit a brewery entirely dedicated to making beer like they did in the mid-19th century. Located in Dayton, Carillon Brewing Company is not your average craft brewery. Instead of wrestling with stainless steel tanks, you’re more likely to find these brewers chopping wood and discussing 19th century recipe books. We spoke with head brewer Kyle Spears and assistant brewer Dan Lauro to learn what it takes to brew beer like they did in 1855. Here’s a clue: the first thing you’ll need is a really big fire.Written and produced by Laura CarlsonPhotography and digital direction by Mike PorttSpecial guests: Kyle Spears and Dan Lauro of Carillon Brewing Company  Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, the Feast is heading to Ohio to visit a brewery entirely dedicated to making beer like they did in the mid-19th century. Located in Dayton, Carillon Brewing Company is not your average craft brewery. Instead of wrestling with stainless steel tanks, you’re more likely to find these brewers chopping wood and discussing 19th century recipe books. We spoke with head brewer Kyle Spears and assistant brewer Dan Lauro to learn what it takes to brew beer like they did in 1855. Here’s a clue: the first thing you’ll need is a really big fire.Written and produced by Laura CarlsonPhotography and digital direction by Mike PorttSpecial guests: Kyle Spears and Dan Lauro of <a href="https://www.carillonbrewingco.org/" rel="nofollow" target="_blank">Carillon Brewing Company </a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Brewing with Fire: Carillon Brewing Company 

In an era of celebrity chefs, fast casual chains, and meal delivery services available at the touch of a button, it may be hard to imagine a state where people drive out of town to go to a pyramid-shaped restaurant to enjoy a nice brandy-based cocktail, a relish tray, fried fish, and prime rib. Where the host lets you linger at a bar for hours before even thinking of being seated for dinner. Where you might know everyone in the restaurant, including the owners. And you may be back in a few days to dine at the same place all over again. But this magical state does exist, my friends. It exists at the Wisconsin supper club.On this week’s episode, we speak with Holly L. De Ruyter, writer, producer, and director of Old Fashioned: The Story of the Wisconsin Supper Club, the definitive documentary the explores the rise and enduring tradition of this dining legacy of the midwest.Written and produced by Laura CarlsonPhotographer and Digital Director: Mike PorttSpecial Guest: Holly L. De RuyterFind out more about The Feast at www.thefeastpodcast.org Learn more about your ad choices. Visit megaphone.fm/adchoices

In an era of celebrity chefs, fast casual chains, and meal delivery services available at the touch of a button, it may be hard to imagine a state where people drive out of town to go to a pyramid-shaped restaurant to enjoy a nice brandy-based cocktail, a relish tray, fried fish, and prime rib. Where the host lets you linger at a bar for hours before even thinking of being seated for dinner. Where you might know everyone in the restaurant, including the owners. And you may be back in a few days to dine at the same place all over again. But this magical state does exist, my friends. It exists at the Wisconsin supper club.On this week’s episode, we speak with Holly L. De Ruyter, writer, producer, and director of <a href="http://www.oldfashionedthemovie.com/" rel="nofollow" target="_blank">Old Fashioned: The Story of the Wisconsin Supper Club</a>, the definitive documentary the explores the rise and enduring tradition of this dining legacy of the midwest.Written and produced by Laura CarlsonPhotographer and Digital Director: Mike PorttSpecial Guest: Holly L. De RuyterFind out more about The Feast at <a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank">www.thefeastpodcast.org</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Serving Up Wisconsin's State Secret: The Supper Club

This week, we’re featuring another interview from our trip to the first-ever Beer Culture Summit, held in Chicago in October 2019. This time, we’re heading to the Chicago History Museum to learn about the forgotten women that helped shape America’s beer industry in the 19th century. We speak with Dr. Jennifer Jordan, a professor at the University of Wisconsin Milwaukee, who has spent the last few years researching and writing about the forgotten hop industry and specifically the women who were often at the forefront of hop harvesting in states like Wisconsin and California. We chatted about Dr. Jordan’s research, which has taken her from the archives to the back roads of rural Wisconsin in search of the evidence for this once powerful industry of the area. We also talk about her research into the life of Ella, one of the many hop harvesting Wisconsin women of history.For more information and show notes, please visit https://www.thefeastpodcast.orgFind The Feast at @Feast_Podcast on Twitter and InstagramCover image via the Wisconsin Historical Society  Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we’re featuring another interview from our trip to the first-ever Beer Culture Summit, held in Chicago in October 2019. This time, we’re heading to the Chicago History Museum to learn about the forgotten women that helped shape America’s beer industry in the 19th century. We speak with Dr. Jennifer Jordan, a professor at the University of Wisconsin Milwaukee, who has spent the last few years researching and writing about the forgotten hop industry and specifically the women who were often at the forefront of hop harvesting in states like Wisconsin and California. We chatted about Dr. Jordan’s research, which has taken her from the archives to the back roads of rural Wisconsin in search of the evidence for this once powerful industry of the area. We also talk about her research into the life of Ella, one of the many hop harvesting Wisconsin women of history. For more information and show notes, please visit <a href="https://www.thefeastpodcast.org" rel="nofollow" target="_blank">https://www.thefeastpodcast.org</a>Find The Feast at @Feast_Podcast on Twitter and InstagramCover image via the <a href="https://www.wisconsinhistory.org/Records/Image/IM1955" rel="nofollow" target="_blank">Wisconsin Historical Society </a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

The Lost Women of America's Hop Industry

Liz Garibay

This week, we're taking you to the heart of the Windy City itself, Chicago, to chat with the founder and executive director of the one of the only museum's dedicated entirely to the history and culture of beer: the Chicago Brewseum. At its helm is Liz Garibay, who has spearheaded the organization's programming and events for the last several years. In October 2019, the Brewseum hosted the first-ever Beer Culture Summit, dedicated to enhancing the cultural understanding of one of the world's oldest beverages. We chatted with Liz at a Chicago craft brewery, Metropolitan Brewing, about how she got into the beer history game, the origins of the Brewseum, and why history and beer go so well together.Find out more about the other great breweries we mention in this episode:3 Sheeps BrewingEris Brewery and Cider House Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we're taking you to the heart of the Windy City itself, Chicago, to chat with the founder and executive director of the one of the only museum's dedicated entirely to the history and culture of beer: the Chicago <a href="http://www.chicagobrewseum.org/" rel="nofollow" target="_blank">Brewseum</a>. At its helm is Liz Garibay, who has spearheaded the organization's programming and events for the last several years. In October 2019, the Brewseum hosted the first-ever <a href="http://www.chicagobrewseum.org/beer-culture-summit" rel="nofollow" target="_blank">Beer Culture Summit</a>, dedicated to enhancing the cultural understanding of one of the world's oldest beverages. We chatted with Liz at a Chicago craft brewery, <a href="http://metrobrewing.com/" rel="nofollow" target="_blank">Metropolitan Brewing</a>, about how she got into the beer history game, the origins of the Brewseum, and why history and beer go so well together.Find out more about the other great breweries we mention in this episode:<a href="https://www.3sheepsbrewing.com/" rel="nofollow" target="_blank">3 Sheeps Brewing</a><a href="https://www.erischicago.com/" rel="nofollow" target="_blank">Eris Brewery and Cider House</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Beer is Culture: A Conversation with the Brewseum's Liz Garibay

The Feast is back! Just in time for the month of healthy New Year’s resolutions, our season premiere features a rich discussion on the history of feasting and fasting in Europe. We talk to Dr. Victoria Avery and Dr. Melissa Calaresu, co-curators of the exhibition “Feast &amp; Fast: The Art of Food in Europe 1500–1800” at the Fitzwilliam Museum in Cambridge, England, to learn some of the questions early modern Europeans were asking about what to eat and where their food came from: How can I eat clean? What is a moderate diet? Should I adopt a plant-based lifestyle?Such questions might sound very 21st century, but these topics wouldn’t have been out of place in the 17th or 18th centuries as Europeans wrestled with the idea of how to adopt a moderate and nutritious diet. We’ll also look at some of the most epic feasting traditions of early modern Europe, from architectural sugar sculptures to ten-foot tall pineapples, but we’ll also uncover the questionable and often dark histories that lay at their root. Join us for a feast and fast of epic proportions on the Season 4 premiere of The Feast. Learn more: www.thefeastpodcast.orgCover Photo by James Berrill Learn more about your ad choices. Visit megaphone.fm/adchoices

The Feast is back! Just in time for the month of healthy New Year’s resolutions, our season premiere features a rich discussion on the history of feasting and fasting in Europe. We talk to Dr. Victoria Avery and Dr. Melissa Calaresu, co-curators of the exhibition “Feast &amp; Fast: The Art of Food in Europe 1500–1800” at the <a href="https://feast-and-fast.fitzmuseum.cam.ac.uk/" rel="nofollow" target="_blank">Fitzwilliam Museum</a> in Cambridge, England, to learn some of the questions early modern Europeans were asking about what to eat and where their food came from: How can I eat clean? What is a moderate diet? Should I adopt a plant-based lifestyle?Such questions might sound very 21st century, but these topics wouldn’t have been out of place in the 17th or 18th centuries as Europeans wrestled with the idea of how to adopt a moderate and nutritious diet. We’ll also look at some of the most epic feasting traditions of early modern Europe, from architectural sugar sculptures to ten-foot tall pineapples, but we’ll also uncover the questionable and often dark histories that lay at their root. Join us for a feast and fast of epic proportions on the Season 4 premiere of The Feast. Learn more: <a href="https://www.thefeastpodcast.org" rel="nofollow" target="_blank">www.thefeastpodcast.org</a>Cover Photo by James Berrill Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Feast & Fast: How Clean Eating Came to Early Modern Europe 

Robert Tinnell

On a special holiday bonus episode of the Feast, we talk to Robert Tinnell, the writer and director of the new film, “Feast of the Seven Fishes”, out now. Centered on the Italian-American culinary tradition of seven seafood dishes eaten on Christmas Eve, the romantic-comedy is based loosely on Robert’s childhood growing up in West Virginia. From stuffed calamari to marinated eel to salt cod, we talked to Robert about the food traditions at the heart of the film. Although no one may know exactly this fishy feast’s origins, today, the Feast of the Seven Fishes has become a celebrated holiday tradition in Fairmont, West Virginia where the town holds a yearly festival in its honor.For more information about the film, visit https://feastofthesevenfishesmovie.com/For more information about The Feast Podcast, please visit thefeastpodcast.org Learn more about your ad choices. Visit megaphone.fm/adchoices

On a special holiday bonus episode of the Feast, we talk to Robert Tinnell, the writer and director of the new film, “Feast of the Seven Fishes”, out now. Centered on the Italian-American culinary tradition of seven seafood dishes eaten on Christmas Eve, the romantic-comedy is based loosely on Robert’s childhood growing up in West Virginia. From stuffed calamari to marinated eel to salt cod, we talked to Robert about the food traditions at the heart of the film. Although no one may know exactly this fishy feast’s origins, today, the Feast of the Seven Fishes has become a celebrated holiday tradition in Fairmont, West Virginia where the town holds a yearly festival in its honor.For more information about the film, visit <a href="https://feastofthesevenfishesmovie.com/" rel="nofollow" target="_blank">https://feastofthesevenfishesmovie.com/</a>For more information about The Feast Podcast, please visit <a href="thefeastpodcast.org" rel="nofollow" target="_blank">thefeastpodcast.org</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

"Feast of the Seven Fishes": Italian-American Christmas Cuisine with Director Robert Tinnell

The Feast is back! And we’re bringing you a few special episodes before the launch of Season 4 on January 7, 2020. Longtime Feast listeners may remember our episode that touched on the history of egg nog and the Virginia hardy orange. The hardy orange is often regarded as a pest, with its bitter taste, numerous thorns, and ability to survive the chilliest of frosts. Introduced by botanists hoping for a way to grow frost-resistant citrus in the United States in the 19th century, the hardy orange has become a common sight in the upper parts of the southern United States. But with a bitter pulp, full of seeds, it’s not exactly a fruit you want to enjoy for breakfast.Professor Ian Glomski of Vitae Spirits in Charlottesville, Virginia has discovered what may be the perfect solution for this little shrub. Sourcing hardy oranges throughout Virginia, including even a few fruit from Thomas Jefferson’s grave, Glomski has produced a unique hardy orange liqueur, used in bars and restaurants throughout the upper South. On this bonus episode of The Feast, we talked to Ian about how he discovered a delicious way to use this invasive shrub. This show is part of The Podglomerate network, a podcast company that produces and distributes exciting new shows. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Feast is back! And we’re bringing you a few special episodes before the launch of Season 4 on January 7, 2020. Longtime Feast listeners may remember <a href="http://www.thefeastpodcast.org/35not-george-washingtons-eggnog" rel="nofollow" target="_blank">our episode</a> that touched on the history of egg nog and the Virginia hardy orange. The hardy orange is often regarded as a pest, with its bitter taste, numerous thorns, and ability to survive the chilliest of frosts. Introduced by botanists hoping for a way to grow frost-resistant citrus in the United States in the 19th century, the hardy orange has become a common sight in the upper parts of the southern United States. But with a bitter pulp, full of seeds, it’s not exactly a fruit you want to enjoy for breakfast.Professor Ian Glomski of <a href="https://www.vitaespirits.com/" rel="nofollow" target="_blank">Vitae Spirits</a> in Charlottesville, Virginia has discovered what may be the perfect solution for this little shrub. Sourcing hardy oranges throughout Virginia, including even a few fruit from Thomas Jefferson’s grave, Glomski has produced a unique hardy orange liqueur, used in bars and restaurants throughout the upper South. On this bonus episode of The Feast, we talked to Ian about how he discovered a delicious way to use this invasive shrub.  This show is part of <a href="https://thepodglomerate.com/" rel="nofollow" target="_blank">The Podglomerate</a> network, a podcast company that produces and distributes exciting new shows. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

The Hardworking History of the Hardy Orange

Hungry for more food podcasts while the Feast is on season break? Try Green Eggs &amp; Dan, a new podcast from The Podglomerate. Taking a new look at “you are what you eat,” comedian Dan Ahdoot brings listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical, holier-than-thou food show, Green Eggs and Dan is the type of food podcast you’d make with your friends around the table, roasting more than just the food.Subscribe to the show at Apple Podcasts or wherever you listen!And, don't worry, Season 4 of the The Feast will be back soon with more delicious meals that made history. Find out more about when the new season will launch by visiting www.thefeastpodcast.org and signing up for our newsletter.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Hungry for more food podcasts while the Feast is on season break? Try Green Eggs &amp; Dan, a new podcast from The Podglomerate. Taking a new look at “you are what you eat,” comedian Dan Ahdoot brings listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical, holier-than-thou food show, Green Eggs and Dan is the type of food podcast you’d make with your friends around the table, roasting more than just the food.Subscribe to the show at <a href="https://podcasts.apple.com/us/podcast/green-eggs-and-dan/id1471389934" rel="nofollow" target="_blank">Apple Podcasts</a> or wherever you listen!And, don't worry, Season 4 of the The Feast will be back soon with more delicious meals that made history. Find out more about when the new season will launch by visiting <a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank">www.thefeastpodcast.org</a> and signing up for our newsletter.  Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

The Feast Presents: Green Eggs & Dan

On the Feast’s season finale, we revisit a meal that ended a chapter in one of the most famous hotel’s in history: the Waldorf Astoria. Famous for its invention of the Waldorf Salad and (arguably) Eggs Benedict, the legacy of this world-renown hotel has always been associated with food. But what did the hotel serve on its final meal on May 1st, 1929? True New Yorkers know that underneath a certain famous city skyscraper lies the foundations of this mighty hotel: first known as the Waldorf and later the Waldorf Astoria. And when the hotel closed its doors at its original location after that final historic meal, many considered it to be an end of an era for Gilded Age New York. Join us on our season finale as we explore the legacy of that luxury hotel through its final meal of 1929. Find out more about the recipes and stories feature on today’s episode at our website and on our Facebook, Twitter, and Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices

On the Feast’s season finale, we revisit a meal that ended a chapter in one of the most famous hotel’s in history: the Waldorf Astoria. Famous for its invention of the Waldorf Salad and (arguably) Eggs Benedict, the legacy of this world-renown hotel has always been associated with food. But what did the hotel serve on its final meal on May 1st, 1929? True New Yorkers know that underneath a certain famous city skyscraper lies the foundations of this mighty hotel: first known as the Waldorf and later the Waldorf Astoria. And when the hotel closed its doors at its original location after that final historic meal, many considered it to be an end of an era for Gilded Age New York. Join us on our season finale as we explore the legacy of that luxury hotel through its final meal of 1929. Find out more about the recipes and stories feature on today’s episode at <a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank">our website</a> and on our <a href="http://www.facebook.com/thefeastpodcast" rel="nofollow" target="_blank">Facebook</a>, <a href="http://twitter.com/Feast_Podcast" rel="nofollow" target="_blank">Twitter</a>, and <a href="http://instagram.com/Feast_Podcast" rel="nofollow" target="_blank">Instagram</a>. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

The Waldorf’s First Final Feast

The Feast presents delectable stories from the dining tables of history. Our stories immerse you in the sights, sounds, &amp; tastes of a meal from the past. Make bread with medieval monks; share a martini with Churchill. Find out what wars were won &amp; which kingdoms were lost, all for the sake of a good meal. Email suggestions for episodes to thefeast@thefeastpodcast.org

Great stories, well produced! Entertaining and informative bites of food history.

Recommended!

Entertaining!

The Feast

The Ramos Gin Fizz. The Sazerac. The Mint Julep. Cocktails can have some great origin stories, but how can you tell  sober fact from tipsy fiction? This week, we're going cold turkey to get the details behind that noble institution of pre-dinner drinking: the cocktail party. Legend (or Wikipedia) says the first cocktail party was held by Mrs. Julius S. Walsh Jr. in 1917 St. Louis. As we'll learn, the real story is *way* more complicated, stretching from Revolutionary America to the swinging 1970s. While Mrs. Walsh may not have invented the cocktail party, her life was full up with martinis, mayhem, and, yes, even murder.  Written &amp; Produced by Laura CarlsonTechnical Direction by Mike PorttFor show notes, cocktail recipes, &amp; more, click hereFind on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

The Ramos Gin Fizz. The Sazerac. The Mint Julep. Cocktails can have some great origin stories, but how can you tell  sober fact from tipsy fiction? This week, we're going cold turkey to get the details behind that noble institution of pre-dinner drinking: the cocktail party. Legend (or Wikipedia) says the first cocktail party was held by Mrs. Julius S. Walsh Jr. in 1917 St. Louis. As we'll learn, the real story is *way* more complicated, stretching from Revolutionary America to the swinging 1970s. While Mrs. Walsh may not have invented the cocktail party, her life was full up with martinis, mayhem, and, yes, even murder.  Written &amp; Produced by Laura CarlsonTechnical Direction by Mike Portt<a href="http://www.thefeastpodcast.org/episode-23-the-rise-and-fall-and-rise-of-the-cocktail" rel="nofollow" target="_blank">For show notes, cocktail recipes, &amp; more, click here</a><a href="https://itunes.apple.com/us/podcast/episodes-the-feast/id1113191228" rel="nofollow" target="_blank">Find on iTunes</a> | <a href="https://laura-carlson-4ldm.squarespace.com/subscribe" rel="nofollow" target="_blank">Other Players</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

The Scandalous, Dangerous, & Unbelievably True History of the Cocktail Party: A Tale of Manhattans, Marriage, & Murder

Sure, he can pull a sword from a stone, but can King Arthur dice vegetables? The once and future king is usually known more for his sword skills than his knife skills. But surely someone had to fix dinner for the Round Table! This week, we discover how feasting has played a crucial part of the Arthurian legends. Learn how feasting was a critical component of medieval European hospitality with origins in some of the earliest known English literature. From Beowulf to King Arthur, we'll discover the must-have dinner party skills of any medieval host or hostess. We'll also dig deep into one epic 15th century account of Arthur's dinner table, featuring everything from roast porcupine to a poison-preventing wine goblet. Join us for a one of a kind culinary trip into the legend of King Arthur.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Sure, he can pull a sword from a stone, but can King Arthur dice vegetables? The once and future king is usually known more for his sword skills than his knife skills. But surely someone had to fix dinner for the Round Table! This week, we discover how feasting has played a crucial part of the Arthurian legends. Learn how feasting was a critical component of medieval European hospitality with origins in some of the earliest known English literature. From Beowulf to King Arthur, we'll discover the must-have dinner party skills of any medieval host or hostess. We'll also dig deep into one epic 15th century account of Arthur's dinner table, featuring everything from roast porcupine to a poison-preventing wine goblet. Join us for a one of a kind culinary trip into the legend of King Arthur.  Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

King Arthur's Cookbook: A Handy Manual for Medieval Feasting

More than one hundred years after its fateful encounter with an iceberg on April 14th, 1912, the Titanic still captivates history buffs as a microcosm of Edwardian society. This week we’re exploring the culinary life onboard the unsinkable ship, looking at everything from those who worked in Titanic’s state of the art kitchens to the epic meals served only a few hours before the ship sank. We’ll talk to Dana McCauley and Rick Archbold, co-authors of the definitive guide to Titanic dining, Last Dinner on the Titanic. Find out how to hold your own Titanic-themed meal with elegant Edwardian recipes that were the inspiration for not only James Cameron’s iconic film but even Downton Abbey!Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guests: Dana McCauley &amp; Rick Archbold, co-authors of Last Dinner on the Titanic (1997) Learn more about your ad choices. Visit megaphone.fm/adchoices

More than one hundred years after its fateful encounter with an iceberg on April 14th, 1912, the Titanic still captivates history buffs as a microcosm of Edwardian society. This week we’re exploring the culinary life onboard the unsinkable ship, looking at everything from those who worked in Titanic’s state of the art kitchens to the epic meals served only a few hours before the ship sank. We’ll talk to Dana McCauley and Rick Archbold, co-authors of the definitive guide to Titanic dining, Last Dinner on the Titanic. Find out how to hold your own Titanic-themed meal with elegant Edwardian recipes that were the inspiration for not only James Cameron’s iconic film but even Downton Abbey! Written and Produced by Laura Carlson Technical Direction by Mike Portt Special Guests: Dana McCauley &amp; Rick Archbold, co-authors of Last Dinner on the Titanic (1997) Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Titanic's Final Feast: Edwardian Eating on the Unsinkable Ship

Georgia O'Keeffe

Join us on an artistic feast like no other with American artist, Georgia O’Keeffe. A prolific painter, O’Keeffe was also a devoted foodie, with an enviable cookbook collection and gigantic kitchen at her home in New Mexico. This week, we take at a look at the recipes that shaped and were shaped by pivotal moments in her life: from her upbringing on a dairy farm in Wisconsin to her important friendships with artists like Frida Kahlo and Ansel Adams. We learn from those who knew and worked with her how much food meant to Georgia O’Keeffe. From homemade bread to a surprisingly modern health drink, learn the food behind this iconic artist of the 20th century. Written and Produced by Laura CarlsonLoudness Units Consultant and Compression Coordinator: Mike PorttRecipes Feature on our O’Keeffe Feast:Farmhouse Rye BreadArmenian-Style Leeks (courtesy of the 1944 cookbook, Dinner at Omar Kayyam’s by George Mardikian)Enchiladas Two Ways (featuring a recipe by Frida Kahlo)The Waldorf Astoria’s Chocolate Walnut Brownie (and its modern take, the chocolate walnut cookie)Adelle Davis’ Tiger’s Milk (plus other recipes from Georgia)Inspiration and research for this episode from the wonderful book by Robyn Lea, Dinner with Georgia O’Keeffe, in which you can find many of the recipes we mention on the show. If you’re interested in Georgia’s later years, also check out Christine Taylor Patten’s Miss O’Keeffe, quotes from which we used in this week’s episode. Be sure to follow the Feast on Twitter, Facebook, and Instagram. You can find more information about this episode and the show at www.thefeastpodcast.org.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us on an artistic feast like no other with American artist, Georgia O’Keeffe. A prolific painter, O’Keeffe was also a devoted foodie, with an enviable cookbook collection and gigantic kitchen at her home in New Mexico. This week, we take at a look at the recipes that shaped and were shaped by pivotal moments in her life: from her upbringing on a dairy farm in Wisconsin to her important friendships with artists like Frida Kahlo and Ansel Adams. We learn from those who knew and worked with her how much food meant to Georgia O’Keeffe. From homemade bread to a surprisingly modern health drink, learn the food behind this iconic artist of the 20th century. Written and Produced by Laura CarlsonLoudness Units Consultant and Compression Coordinator: Mike PorttRecipes Feature on our O’Keeffe Feast:<a href="https://www.architecturaldigest.com/story/inside-georgia-okeeffe-private-world-cooking-home" rel="nofollow" target="_blank">Farmhouse Rye Bread</a>Armenian-Style Leeks (courtesy of the 1944 cookbook, <a href="https://www.amazon.com/Dinner-Omar-Khayyams-George-Mardikian/dp/B0006AQDD2" rel="nofollow" target="_blank">Dinner at Omar Kayyam’s</a> by George Mardikian)Enchiladas Two Ways (featuring a recipe by Frida Kahlo)The Waldorf Astoria’s Chocolate Walnut Brownie (and its modern take, the <a href="https://www.waldorfastoriaorlando.com/waldorf-astoria-cookie-recipe/" rel="nofollow" target="_blank">chocolate walnut cookie</a>)<a href="https://www.foodandwine.com/news/georgia-okeeffe-bread-recipe-breakfast" rel="nofollow" target="_blank">Adelle Davis’ Tiger’s Milk (plus other recipes from Georgia</a>)Inspiration and research for this episode from the wonderful book by Robyn Lea, <a href="https://www.amazon.com/Dinner-Georgia-OKeeffe-Connoisseur-Robyn/dp/161428590X/ref=sr_1_fkmrnull_1?keywords=dinner+with+georgia+o%27keeffe&amp;qid=1557797268&amp;s=gateway&amp;sr=8-1-fkmrnull" rel="nofollow" target="_blank">Dinner with Georgia O’Keeffe</a>, in which you can find many of the recipes we mention on the show. If you’re interested in Georgia’s later years, also check out Christine Taylor Patten’s <a href="https://www.amazon.com/Miss-OKeeffe-Christine-Taylor-Patten-ebook/dp/B00DNKSH7C/ref=sr_1_1?keywords=Miss+O%27Keeffe&amp;qid=1557797322&amp;s=gateway&amp;sr=8-1" rel="nofollow" target="_blank">Miss O’Keeffe</a>, quotes from which we used in this week’s episode. Be sure to follow the Feast on <a href="http://twitter.com/Feast_Podcast" rel="nofollow" target="_blank">Twitter</a>, <a href="http://facebook.com/thefeastpodcast" rel="nofollow" target="_blank">Facebook</a>, and <a href="http://instagram.com/Feast_Podcast" rel="nofollow" target="_blank">Instagram</a>. You can find more information about this episode and the show at <a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank">www.thefeastpodcast.org</a>.  Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Georgia O'Keeffe's Art of Eating

The Feast is back! And our debut episode for Season Two is out of this world. Literally! We're going back to one of the most (in)famous meals in the history of NASA, when a contraband corned beef sandwich snuck aboard Gemini 3 in 1965. We'll explore how space food has changed over the years. No more Tang and freeze-dried ice cream for modern astronauts, the space food of tomorrow may include everything from homemade sourdough bread to wine. We'll talk to Sebastian D. Marcu, CEO and founder of Bake in Space, a company with a noble goal: to bring the art of homemade bread to space. Explore how different countries are making sure their classic cuisines are represented in zero gravity, whether it's Italian espresso, German rolls, or Korean kimchi. Learn the difficulties of sending fermented foods into space &amp; how the future missions to Mars may make farmers out of some astronauts!Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Sebastian D. Marcu, CEO and Founder of Bake in SpaceEpisode soundtrack featuring music by: Fabian Measure, "Ebb &amp; Flow" (Ebb and Flow by Fabian Measures is licensed under a Attribution LicenseClick here for Show Notes, including recipes, videos, and more from the episode!Space Food Bonus Episode: Hear our uncut interview with Sebastian D. Marcu on Second Servings! Find on iTunes | Other Players  Learn more about your ad choices. Visit megaphone.fm/adchoices

The Feast is back! And our debut episode for Season Two is out of this world. Literally! We're going back to one of the most (in)famous meals in the history of NASA, when a contraband corned beef sandwich snuck aboard Gemini 3 in 1965. We'll explore how space food has changed over the years. No more Tang and freeze-dried ice cream for modern astronauts, the space food of tomorrow may include everything from homemade sourdough bread to wine. We'll talk to Sebastian D. Marcu, CEO and founder of Bake in Space, a company with a noble goal: to bring the art of homemade bread to space. Explore how different countries are making sure their classic cuisines are represented in zero gravity, whether it's Italian espresso, German rolls, or Korean kimchi. Learn the difficulties of sending fermented foods into space &amp; how the future missions to Mars may make farmers out of some astronauts!Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Sebastian D. Marcu, CEO and Founder of <a href="http://bakein.space/" rel="nofollow" target="_blank">Bake in Space</a>Episode soundtrack featuring music by: <a href="http://freemusicarchive.org/music/Fabian_Measures/Singles_Album/Ebb_and_Flow_1829" rel="nofollow" target="_blank">Fabian Measure, "Ebb &amp; Flow" (Ebb and Flow by </a><a href="http://freemusicarchive.org/music/Fabian_Measures/Singles_Album/Ebb_and_Flow_1829" rel="nofollow" target="_blank">Fabian Measures</a><a href="http://freemusicarchive.org/music/Fabian_Measures/Singles_Album/Ebb_and_Flow_1829" rel="nofollow" target="_blank"> is licensed under a </a><a href="http://freemusicarchive.org/music/Fabian_Measures/Singles_Album/Ebb_and_Flow_1829" rel="nofollow" target="_blank">Attribution License</a><a href="http://www.thefeastpodcast.org/a-brief-history-of-space-gastronomy" rel="nofollow" target="_blank">Click here for Show Notes, including recipes, videos, and more from the episode!</a><a href="http://www.thefeastpodcast.org/store" rel="nofollow" target="_blank">Space Food Bonus Episode: Hear our uncut interview with Sebastian D. Marcu on Second Servings!</a> <a href="https://itunes.apple.com/us/podcast/episodes-the-feast/id1113191228" rel="nofollow" target="_blank">Find on iTunes</a> | <a href="https://laura-carlson-4ldm.squarespace.com/subscribe" rel="nofollow" target="_blank">Other Players</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

A Brief History of Space Gastronomy

Louise Johnson

An early 20th century advertisement for an electrical range from the Toronto Electric Light CompanyDiscover the untold history of electricity in the kitchen. Although the earliest electrical ovens were cooking banquets by 1892, the average North American consumer was slow to adopt this electrifying new technology. With only a tiny percentage of homes wired by 1900, electricity in the kitchen had a long road to go before the countless toasters, coffee makers, blenders, and food processors of today's modern kitchen. Learn how one early domestic scientist, Miss Helen Louise Johnson, became the Rachel Ray of electrical cooking in the late 19th and early 20th century. Whether cooking steaks at the Chicago World's Fair in 1893 or baking bread on stage in Brooklyn in 1900, Helen Louise Johnson showed a culinary future powered by current. This week we're exploring a world of wires beyond Edison and Tesla, learning about the unsung electrifying women who changed the future of kitchen technology. Written &amp; Produced by Laura CarlsonTechnical Direction by Mike PorttMusic featured:Kevin MacLeod, "Ludwig van Beethoven SInfonia Number 5" (licensed under a Creative Commons Attribution LicenseFelipe Sarro, "Ravel - Miroirs, III: Une Barque Sur L'Océan" (licensed under a Attribution-NonCommercial-NoDerivatives (aka Music Sharing) 3.0 International LicenseTim Brymn &amp; His Black Devils Orchestra "Siren of the Southern Sea" (1921) (licensed under a Public Domain Mark 1.0 License)Victor Herbert Orchestra, "Venetian Love Song" (1909) (licensed under a Public Domain Mark 1.0 License)Find out more about the history of electrical cooking by visiting our show notes, including great pictures of the earliest electrical ovens (adapted train heaters!) to long-lost General Electric commercials featuring Betty Davis! Find on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

An early 20th century advertisement for an electrical range from the Toronto Electric Light CompanyDiscover the untold history of electricity in the kitchen. Although the earliest electrical ovens were cooking banquets by 1892, the average North American consumer was slow to adopt this electrifying new technology. With only a tiny percentage of homes wired by 1900, electricity in the kitchen had a long road to go before the countless toasters, coffee makers, blenders, and food processors of today's modern kitchen. Learn how one early domestic scientist, Miss Helen Louise Johnson, became the Rachel Ray of electrical cooking in the late 19th and early 20th century. Whether cooking steaks at the Chicago World's Fair in 1893 or baking bread on stage in Brooklyn in 1900, Helen Louise Johnson showed a culinary future powered by current. This week we're exploring a world of wires beyond Edison and Tesla, learning about the unsung electrifying women who changed the future of kitchen technology. Written &amp; Produced by Laura CarlsonTechnical Direction by Mike PorttMusic featured:<a href="http://freemusicarchive.org/music/Kevin_MacLeod/Classical_Sampler/Sinfonia_Number_5" rel="nofollow" target="_blank">Kevin MacLeod, "Ludwig van Beethoven SInfonia Number 5" (licensed under a Creative Commons Attribution License</a><a href="http://freemusicarchive.org/music/Felipe_Sarro/Maurice_Ravel/03_1244" rel="nofollow" target="_blank">Felipe Sarro, "Ravel - Miroirs, III: Une Barque Sur L'Océan" (licensed under a Attribution-NonCommercial-NoDerivatives (aka Music Sharing) 3.0 International License</a><a href="http://adp.library.ucsb.edu/index.php/talent/detail/76271/Black_Devil_Orchestra_Musical_group" rel="nofollow" target="_blank">Tim Brymn &amp; His Black Devils Orchestra "Siren of the Southern Sea" (1921)</a> (licensed under a <a href="http://creativecommons.org/publicdomain/mark/1.0/" rel="nofollow" target="_blank">Public Domain Mark 1.0 License</a>)Victor Herbert Orchestra, "Venetian Love Song" (1909) (licensed under a <a href="http://creativecommons.org/publicdomain/mark/1.0/" rel="nofollow" target="_blank">Public Domain Mark 1.0 License</a>)<a href="http://www.thefeastpodcast.org/26cooking-with-wires" rel="nofollow" target="_blank">Find out more about the history of electrical cooking by visiting our show notes, including great pictures of the earliest electrical ovens (adapted train heaters!) to long-lost General Electric commercials featuring Betty Davis! </a><a href="https://itunes.apple.com/us/podcast/episodes-the-feast/id1113191228" rel="nofollow" target="_blank">Find on iTunes</a> | <a href="https://laura-carlson-4ldm.squarespace.com/subscribe" rel="nofollow" target="_blank">Other Players</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Cooking with Lightning: Helen Louise Johnson's Electric Oven Revolution

Where can a medieval pilgrim expect to find a good meal on the Camino de Santiago? Learn how to survive your pilgrimage with Roman tips on how to make your bread last longer as well as where to find safe water while travelling in the countryside. We'll also sample some of the local diverse treats of medieval Spanish cuisine including the Persian-inspired dish of escabeche and miraculous pastries from a town where chickens are sacred. See you on the Camino! Written &amp; Produced by Laura CarlsonFind delicious medieval recipes, resources, and soundtrack information here.Cover Image: "Saint James as a Pilgrim with a Purse and a Staff" (Paris, 1440), courtesy of Getty ImagesFind on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

Where can a medieval pilgrim expect to find a good meal on the Camino de Santiago? Learn how to survive your pilgrimage with Roman tips on how to make your bread last longer as well as where to find safe water while travelling in the countryside. We'll also sample some of the local diverse treats of medieval Spanish cuisine including the Persian-inspired dish of escabeche and miraculous pastries from a town where chickens are sacred. See you on the Camino! Written &amp; Produced by Laura Carlson<a href="http://www.thefeastpodcast.org/episode-3-the-medieval-michelin-guide-finding-food-on-the-camino-de-santiago-1490" rel="nofollow" target="_blank">Find delicious medieval recipes, resources, and soundtrack information here.</a>Cover Image: <a href="http://www.getty.edu/art/collection/objects/3540/workshop-of-the-bedford-master-saint-james-as-a-pilgrim-with-a-purse-and-a-staff-french-about-1440-1450/?dz=0.4972,0.3223,1.69" rel="nofollow" target="_blank">"Saint James as a Pilgrim with a Purse and a Staff" (Paris, 1440), courtesy of Getty Images</a><a href="https://itunes.apple.com/us/podcast/episodes-the-feast/id1113191228" rel="nofollow" target="_blank">Find on iTunes</a> | <a href="http://www.thefeastpodcast.org/subscribe" rel="nofollow" target="_blank">Other Players</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Episode 3: The Medieval Michelin Guide: Finding Food on the Camino de Santiago, 1490

Illustrated London News, January 7 1854, Add MS 50150, f. 225Ever dream of dining with a T.Rex? Join us for a New Year's Eve dinner in 1853 at London's famous Crystal Palace where you can meet the man who coined the term dinosaur itself, Sir Richard Owen. And dinosaurs won't just be the talk of the table, they'll be the table itself! Discover how one Victorian dinner helped to launch the dino-mania of today, from The Flintstones to Jurassic Park.  Written &amp; Produced by Laura CarlsonTechnical Direction: Mike PorttResearch Assistant: Megan KirbySoundtrack, resources, &amp; recipes available hereFind on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

Illustrated London News, January 7 1854, Add MS 50150, f. 225Ever dream of dining with a T.Rex? Join us for a New Year's Eve dinner in 1853 at London's famous Crystal Palace where you can meet the man who coined the term dinosaur itself, Sir Richard Owen. And dinosaurs won't just be the talk of the table, they'll be the table itself! Discover how one Victorian dinner helped to launch the dino-mania of today, from The Flintstones to Jurassic Park.  Written &amp; Produced by Laura CarlsonTechnical Direction: Mike PorttResearch Assistant: Megan KirbySoundtrack, resources, &amp; recipes available <a href="http://www.thefeastpodcast.org/episode-5-a-victorian-dinosaur-dinner" rel="nofollow" target="_blank">here</a><a href="https://itunes.apple.com/us/podcast/episodes-the-feast/id1113191228" rel="nofollow" target="_blank">Find on iTunes</a> | <a href="http://www.thefeastpodcast.org/subscribe" rel="nofollow" target="_blank">Other Players</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

A Victorian Dinosaur Dinner

This week, The Feast looks at the surprising history of Sweden’s favorite spice: cardamom! From its origins in India and the Middle East, how did this unlikely seed pod make its way to the chilly climes of Scandinavia? We break down how cardamom became the flavor backbone in Swedish favorites such as mulled wine (or glögg), flavored coffee, and Christmas sweet bread. Talking with everyone from culinary archaeologists to Swedish-Canadian grandmothers, we’ll uncover the unlikely history of this millenia-old spice! Written and produced by Laura CarlsonAssistant production and research by Emma AllenSound Mixing by Mike PorttSpecial Guests:-Daniel Serra, culinary archaeologist and author of An Early Meal: A Viking Age Cookbook and Culinary Odyssey-Anna Tvinnereim, Swedish expat &amp; former owner of Toronto’s Beaches Bakery and Cafe-Betty-Ann Duncan, Emma’s grandmother, Swedish-Canadian, and long-time baker of Swedish coffee breadPart of the Podglomerate networkMore information at www.thefeastpodcast.orgPart of the Podglomerate network Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, The Feast looks at the surprising history of Sweden’s favorite spice: cardamom! From its origins in India and the Middle East, how did this unlikely seed pod make its way to the chilly climes of Scandinavia? We break down how cardamom became the flavor backbone in Swedish favorites such as mulled wine (or glögg), flavored coffee, and Christmas sweet bread. Talking with everyone from culinary archaeologists to Swedish-Canadian grandmothers, we’ll uncover the unlikely history of this millenia-old spice! Written and produced by Laura CarlsonAssistant production and research by Emma AllenSound Mixing by Mike PorttSpecial Guests:-Daniel Serra, culinary archaeologist and author of An Early Meal: A Viking Age Cookbook and Culinary Odyssey-Anna Tvinnereim, Swedish expat &amp; former owner of Toronto’s Beaches Bakery and Cafe-Betty-Ann Duncan, Emma’s grandmother, Swedish-Canadian, and long-time baker of Swedish coffee breadPart of the Podglomerate networkMore information at <a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank">www.thefeastpodcast.org</a>Part of the Podglomerate network<a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank"></a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Cardamom is Queen: Sweden's Surprising Spice

What's the most iconic fair food? Popcorn? Hot dogs? Deep-fried apple pie on a stick? Today, fair food and the fryer may be a match made in heaven, but where did the trend of eating adventurously at the fair start? Today, we're heading back to the original American fair: the Centennial Exposition of 1876. But don't get out the deep-fried twinkies just yet. Turns out, the biggest battle in 19th century American fair food was about fine dining! Despite the white tablecloth service visitors received in 1876, we'll learn how the Centennial Exposition saw the birth of some of America's most famous casual foods: the hamburger and soda. Written &amp; Produced by Laura CarlsonTechnical Direction by Mike PorttFind on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

What's the most iconic fair food? Popcorn? Hot dogs? Deep-fried apple pie on a stick? Today, fair food and the fryer may be a match made in heaven, but where did the trend of eating adventurously at the fair start? Today, we're heading back to the original American fair: the Centennial Exposition of 1876. But don't get out the deep-fried twinkies just yet. Turns out, the biggest battle in 19th century American fair food was about fine dining! Despite the white tablecloth service visitors received in 1876, we'll learn how the Centennial Exposition saw the birth of some of America's most famous casual foods: the hamburger and soda. Written &amp; Produced by Laura CarlsonTechnical Direction by Mike Portt<a href="https://itunes.apple.com/us/podcast/episodes-the-feast/id1113191228" rel="nofollow" target="_blank">Find on iTunes</a> | <a href="https://laura-carlson-4ldm.squarespace.com/subscribe" rel="nofollow" target="_blank">Other Players</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Behind the Deep Fat Fryer: America's Original Fair Food

From fire jumping to colored eggs, Persian New Year (Nowruz) is an epic annual tradition for millions of people worldwide. A celebration of the return of spring, Nowruz is a food-laden affair where thousand-year-old dishes are served each year on Persian tables. Join us as we chat with Iranian-born Merhnoosh Zamani and Kimia Ziafat as they prepare to ring in the new year of 1397 in Vancouver, British Columbia. We'll dig deep into the stories and legends that surround this great holiday, travelling back to the earliest years of the Persian Empire to sit in on the first Nowruz celebration with the mythical King Jamshid and then join King Cyrus the Great for a cup or two of Shiraz wine. Along the way, we'll taste a few classic Persian recipes, uncover the earliest traces of viniculture, and read some fantastically foodie poetry from medieval Persia. Written and Produced by Laura CarlsonTechnical Direction by Mike PorttResearch and Production Assistance by Leslie Jones, Food WordsSpecial Guests:Mehrnoosh Zamani Kimia Ziafat (VP External, University of British Columbia Persian Club) Learn more about your ad choices. Visit megaphone.fm/adchoices

From fire jumping to colored eggs, Persian New Year (Nowruz) is an epic annual tradition for millions of people worldwide. A celebration of the return of spring, Nowruz is a food-laden affair where thousand-year-old dishes are served each year on Persian tables. Join us as we chat with Iranian-born Merhnoosh Zamani and Kimia Ziafat as they prepare to ring in the new year of 1397 in Vancouver, British Columbia. We'll dig deep into the stories and legends that surround this great holiday, travelling back to the earliest years of the Persian Empire to sit in on the first Nowruz celebration with the mythical King Jamshid and then join King Cyrus the Great for a cup or two of Shiraz wine. Along the way, we'll taste a few classic Persian recipes, uncover the earliest traces of viniculture, and read some fantastically foodie poetry from medieval Persia.  Written and Produced by Laura Carlson Technical Direction by Mike Portt Research and Production Assistance by Leslie Jones, Food Words Special Guests: Mehrnoosh Zamani  Kimia Ziafat (VP External, University of British Columbia Persian Club) Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Saffron Rice and Shiraz Wine: The Past & Present of Persian New Year

From the Caesar salad to Fettucini Alfredo, we're surrounded by dishes named for famous figures in history. But how many can claim to be the national dessert of not one, but two countries? This week, we're taking a look at the origins and history of the Pavlova, named for one of the world's first ballerina superstars. Famous for making the Russian ballet popular on the international stage, Anna Pavlova inspired devoted fans from Argentina to India to Japan. But how did her name end up attached to a meringue-based dessert? And why are New Zealand and Australia still fighting over who invented it ? We'll talk to Australia's Dr. Diana Jeske and New Zealand's Professor Helen Leach, author of "The Pavlova Story: A Slice of New Zealand's Culinary History" as they discuss their respective country's claim to this classic dessert. Learn the fascinating twists and turns this national dessert has taken in the last 100 years and what the Pavlova of the future might look like! Written and produced by Laura CarlsonTechnical Direction by Mike PorttEditing Assistance by Lynne ProvencherFor more information and show notes please visit www.thefeastpodcast.org Learn more about your ad choices. Visit megaphone.fm/adchoices

From the Caesar salad to Fettucini Alfredo, we're surrounded by dishes named for famous figures in history. But how many can claim to be the national dessert of not one, but two countries? This week, we're taking a look at the origins and history of the Pavlova, named for one of the world's first ballerina superstars. Famous for making the Russian ballet popular on the international stage, Anna Pavlova inspired devoted fans from Argentina to India to Japan. But how did her name end up attached to a meringue-based dessert? And why are New Zealand and Australia still fighting over who invented it ? We'll talk to Australia's Dr. Diana Jeske and New Zealand's Professor Helen Leach, author of "The Pavlova Story: A Slice of New Zealand's Culinary History" as they discuss their respective country's claim to this classic dessert. Learn the fascinating twists and turns this national dessert has taken in the last 100 years and what the Pavlova of the future might look like!  Written and produced by Laura Carlson Technical Direction by Mike Portt Editing Assistance by Lynne Provencher For more information and show notes please visit <a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank">www.thefeastpodcast.org</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Passionate Pavlovas: National Desserts from A to Z

This week, we're revisiting one of our favorite episodes in honor of the 107th anniversary of the sinking of the RMS Titanic.  We explore the culinary life onboard the unsinkable ship, looking at everything from those who worked in Titanic’s state of the art kitchens to the epic meals served only a few hours before the ship sank. We talk to Dana McCauley and Rick Archbold, co-authors of the definitive guide to Titanic dining, Last Dinner on the Titanic. Find out how to hold your own Titanic-themed meal with elegant Edwardian recipes that were the inspiration for not only James Cameron’s iconic film but even Downton Abbey!Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guests: Dana McCauley &amp; Rick Archbold, co-authors of Last Dinner on the Titanic (1997)More information at www.thefeastpodcast.org.The Feast is part of the Podglomerate Network.  Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we're revisiting one of our favorite episodes in honor of the 107th anniversary of the sinking of the RMS Titanic.  We explore the culinary life onboard the unsinkable ship, looking at everything from those who worked in Titanic’s state of the art kitchens to the epic meals served only a few hours before the ship sank. We talk to Dana McCauley and Rick Archbold, co-authors of the definitive guide to Titanic dining, <a href="https://www.amazon.com/Last-Dinner-Titanic-Menus-Recipes/dp/078686303X/ref=as_sl_pc_qf_sp_asin_til?tag=feaspodc-20&amp;linkCode=w00&amp;linkId=85a813a5e25ad6aa351e4343600f0d1b&amp;creativeASIN=078686303X" rel="nofollow" target="_blank">Last Dinner on the Titanic</a>. Find out how to hold your own Titanic-themed meal with elegant Edwardian recipes that were the inspiration for not only James Cameron’s iconic film but even Downton Abbey!Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guests: <a href="https://www.uoguelph.ca/research/innovation/people/dana-mccauley" rel="nofollow" target="_blank">Dana McCauley</a> &amp; <a href="http://www.flagforcanada.ca/about-author.aspx" rel="nofollow" target="_blank">Rick Archbold</a>, co-authors of <a href="https://www.amazon.com/Last-Dinner-Titanic-Menus-Recipes/dp/078686303X/ref=as_sl_pc_qf_sp_asin_til?tag=feaspodc-20&amp;linkCode=w00&amp;linkId=85a813a5e25ad6aa351e4343600f0d1b&amp;creativeASIN=078686303X" rel="nofollow" target="_blank">Last Dinner on the Titanic</a> (1997)More information at <a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank">www.thefeastpodcast.org</a>.The Feast is part of the Podglomerate Network.  Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Titanic Redux: The Final Feast of the Unsinkable Ship

Farrell Monaco

The Feast is headed to ancient Rome this week with experimental archaeologist, Farrell Monaco of tavolamediterranea.com. Join us as we discover the bakeries and fast food joints of Pompeii, make an ancient Roman cheese ball with an early-rising farmer, and learn the joys of fish sauce with Apicius. We’ll talk with Farrell about the importance of bread and grain to the Romans and how she uses a variety of sources, from frescoes to artifacts to texts, to discover the ancient tastes of Rome. Written and Produced by Laura CarlsonSound Mixing by Mike PorttSpecial Guest: Farrell Monaco of tavolamediterranea.com; Farrell is a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee. Find out more about her great work, including her upcoming retreats, workshops, and appearances at tavolamediterranea.comFind out more about the episode by visiting www.thefeastpodcast.orgCheck us out on Facebook, Twitter, and Instagram @Feast_Podcast.Episode cover image courtesy of Farrell Monaco and tavolamediterranea.comThe Feast is part of the Podglomerate Network.  Learn more about your ad choices. Visit megaphone.fm/adchoices

The Feast is headed to ancient Rome this week with experimental archaeologist, Farrell Monaco of <a href="http://tavolamediterranea.com/" rel="nofollow" target="_blank">tavolamediterranea.com</a>. Join us as we discover the bakeries and fast food joints of Pompeii, make an ancient Roman cheese ball with an early-rising farmer, and learn the joys of fish sauce with Apicius. We’ll talk with Farrell about the importance of bread and grain to the Romans and how she uses a variety of sources, from frescoes to artifacts to texts, to discover the ancient tastes of Rome. Written and Produced by Laura CarlsonSound Mixing by Mike PorttSpecial Guest: Farrell Monaco of <a href="http://tavolamediterranea.com/" rel="nofollow" target="_blank">tavolamediterranea.com; </a>Farrell is a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee. Find out more about her great work, including her upcoming retreats, workshops, and appearances at <a href="http://tavolamediterranea.com" rel="nofollow" target="_blank">tavolamediterranea.com</a>Find out more about the episode by visiting <a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank">www.thefeastpodcast.org</a><a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank">Check us out on Facebook, Twitter, and Instagram @Feast_Podcast.</a>Episode cover image courtesy of Farrell Monaco and <a href="http://tavolamediterranea.com" rel="nofollow" target="_blank">tavolamediterranea.com</a>The Feast is part of the Podglomerate Network. <a href="http://www.thefeastpodcast.org" rel="nofollow" target="_blank"></a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Nailed It! Ancient Roman Edition featuring Farrell Monaco

Courtesy of Nawal NasrallahThis week we're travelling to the golden age of the Islamic Empire in 10th century Baghdad. Hidden in a bustling paper market, we'll visit a mysterious bookmaker responsible for one of the largest cookbooks from the medieval world. While it may not have exactly 1,001 recipes (only 632 at last count...), the book is a treasure trove of medieval dining etiquette, recommendations for healthy eating, and some of the best food poetry we've ever read (ode to fried fish, anyone?). We'll speak with Nawal Nasrallah, editor and translator of Annals of the Caliphs' Kitchen: Ibn Sayyar al-Warraq's Tenth-Century Bagdadi Cookbook as she reveals the delicious and ancient cuisine of medieval Baghdad. We'll even make a few medieval Baghdadi recipes, discovering some surprising similarities to not only modern Iraqi cuisine, but culinary traditions throughout the world. Written &amp; Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Nawal NasrallahFind out more about Nawal's work at her website, www.iraqicookbook.comYou can buy her edition &amp; translation of al-Warraq's 10th century cookbook, Annals of the Caliphs' Kitchen: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook from Brill Publishers at brill.comFind out more about the delicious recipes we made from Nawal's book on our show notes.Episode Soundtrack featuring "Alleys of Istanbul" by Turku, Nomads of the Silk Road (licensed under a Attribution License) Learn more about our sponsors for this episode, Sudio Sweden, makers of stylish earbuds for the discerning podcast listener. Right now, Feast listeners can get a 15% discount of their products by entering FEAST17 at checkout. Find out more by visiting sudiosweden.com. (P.S., we're huge fans of the Vasa Blå headphones, check them out here!)Show Notes | Find on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

Courtesy of Nawal Nasrallah This week we're travelling to the golden age of the Islamic Empire in 10th century Baghdad. Hidden in a bustling paper market, we'll visit a mysterious bookmaker responsible for one of the largest cookbooks from the medieval world. While it may not have exactly 1,001 recipes (only 632 at last count...), the book is a treasure trove of medieval dining etiquette, recommendations for healthy eating, and some of the best food poetry we've ever read (ode to fried fish, anyone?). We'll speak with Nawal Nasrallah, editor and translator of Annals of the Caliphs' Kitchen: Ibn Sayyar al-Warraq's Tenth-Century Bagdadi Cookbook as she reveals the delicious and ancient cuisine of medieval Baghdad. We'll even make a few medieval Baghdadi recipes, discovering some surprising similarities to not only modern Iraqi cuisine, but culinary traditions throughout the world. Written &amp; Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Nawal NasrallahFind out more about Nawal's work at her website, <a href="http://www.iraqicookbook.com/" rel="nofollow" target="_blank">www.iraqicookbook.com</a>You can buy her edition &amp; translation of al-Warraq's 10th century cookbook, Annals of the Caliphs' Kitchen: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook from Brill Publishers at <a href="http://www.brill.com/annals-caliphs-kitchens-0" rel="nofollow" target="_blank">brill.com</a><a href="http://www.thefeastpodcast.org/271001-recipes" rel="nofollow" target="_blank">Find out more about the delicious recipes we made from Nawal's book on our show notes.</a>Episode Soundtrack featuring "<a href="http://freemusicarchive.org/music/Turku_Nomads_of_the_Silk_Road/Alleys_of_Istanbul/" rel="nofollow" target="_blank">Alleys of Istanbul" by Turku, Nomads of the Silk Road </a>(licensed under a <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">Attribution License</a>) Learn more about our sponsors for this episode, Sudio Sweden, makers of stylish earbuds for the discerning podcast listener. Right now, Feast listeners can get a 15% discount of their products by entering FEAST17 at checkout. Find out more by visiting <a href="http://www.sudiosweden.com/" rel="nofollow" target="_blank">sudiosweden.com</a>. (P.S., we're huge fans of the Vasa Blå headphones, check them out <a href="https://www.sudiosweden.com/ca/vasa-bla-blue?utm_source=YYthefeast&amp;utm_medium=podcast&amp;utm_content=YY" rel="nofollow" target="_blank">here</a>!) <a href="http://www.thefeastpodcast.org/271001-recipes" rel="nofollow" target="_blank">Show Notes</a> | <a href="https://itunes.apple.com/us/podcast/episodes-the-feast/id1113191228" rel="nofollow" target="_blank">Find on iTunes</a> | <a href="https://laura-carlson-4ldm.squarespace.com/subscribe" rel="nofollow" target="_blank">Other Players</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

A Thousand and One Recipes: Caliphate Cooking in 10th Century Baghdad

This week The Feast is on tour, heading to Phoenix Arizona to talk manhattans, martinis, and other mixed drinks with the fantastic folks at the Rosson House in Heritage Square. We'll be exploring the great and often forgotten women behind America's cocktail past, whether they were pouring Sazeracs in their Victorian homes or writing their own cocktail guides during the height of Prohibition. Don't worry if you can't get to Phoenix in time, we'll be bringing you this live event next week as a special bonus episode in the feed! But before we do, we wanted to bring back the episode that started it all, where we dig into the legendary history of the first-ever cocktail party, held by Mrs. Clara Bell Walsh in 1917. As we'll learn, she was by no means the first mixed drink maven, carrying on a rich tradition of American women and cocktails. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week The Feast is on tour, heading to Phoenix Arizona to talk manhattans, martinis, and other mixed drinks with the fantastic folks at the Rosson House in Heritage Square. We'll be exploring the great and often forgotten women behind America's cocktail past, whether they were pouring Sazeracs in their Victorian homes or writing their own cocktail guides during the height of Prohibition. Don't worry if you can't get to Phoenix in time, we'll be bringing you this live event next week as a special bonus episode in the feed! But before we do, we wanted to bring back the episode that started it all, where we dig into the legendary history of the first-ever cocktail party, held by Mrs. Clara Bell Walsh in 1917. As we'll learn, she was by no means the first mixed drink maven, carrying on a rich tradition of American women and cocktails. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Mixed Drink Mavens Part 1: The First Cocktail Party Redux

Queen Christina &amp; Pope Clement IX; Drawing by P.P. SevinDeposed queens, papal politics, sugar sculptures, &amp; Bernini- a combination that could only happen at a Baroque feast! Join us this week as we explore the politics of feasting in the 1650s when Pope Alexander VII did the unthinkable &amp; invited a woman to dinner! Learn about sugar sculptures that cost more than a car &amp; how the design of an armchair had the potential to make or break Bernini's career. After all, no one throws a feast like the Romans! Written &amp; Produced by Laura CarlsonFor more information on Queen Christina, Baroque feasting, and the episode soundtrack, please see here.Find on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

Queen Christina &amp; Pope Clement IX; Drawing by P.P. SevinDeposed queens, papal politics, sugar sculptures, &amp; Bernini- a combination that could only happen at a Baroque feast! Join us this week as we explore the politics of feasting in the 1650s when Pope Alexander VII did the unthinkable &amp; invited a woman to dinner! Learn about sugar sculptures that cost more than a car &amp; how the design of an armchair had the potential to make or break Bernini's career. After all, no one throws a feast like the Romans! Written &amp; Produced by Laura CarlsonFor more information on Queen Christina, Baroque feasting, and the episode soundtrack, <a href="http://www.thefeastpodcast.org/episode-4-how-do-solve-a-problem-like-christina-papal-banqueting-in-1655" rel="nofollow" target="_blank">please see here.</a><a href="https://itunes.apple.com/us/podcast/episodes-the-feast/id1113191228" rel="nofollow" target="_blank">Find on iTunes</a> | <a href="http://www.thefeastpodcast.org/subscribe" rel="nofollow" target="_blank">Other Players</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Episode 4: How Do You Solve a Problem like Christina? Papal Banquets in 1655

It's a very special live episode from The Feast! In honor of Women's History Month, we're bringing you a live discussion of women and cocktails in American history, straight from the Rosson House in Phoenix's Heritage Square. Before the 1920s with its flappers and speakeasies, who were the mixed drinks mavens of US history? We take a long look at women and drinks in the US, from Revolutionary War era recipes for spruce beer to how many wine glasses it takes to make a Victorian dinner party to the unsung women cocktail book writers of the pre-Prohibition era. It's a galloping romp through American beverage history- you won't want to miss it! And be sure to check out the images for the episode- with lots of great photos and drawings from the age of the cocktail in late Victorian America!  Learn more about your ad choices. Visit megaphone.fm/adchoices

It's a very special live episode from The Feast! In honor of Women's History Month, we're bringing you a live discussion of women and cocktails in American history, straight from the Rosson House in Phoenix's Heritage Square. Before the 1920s with its flappers and speakeasies, who were the mixed drinks mavens of US history? We take a long look at women and drinks in the US, from Revolutionary War era recipes for spruce beer to how many wine glasses it takes to make a Victorian dinner party to the unsung women cocktail book writers of the pre-Prohibition era. It's a galloping romp through American beverage history- you won't want to miss it! And be sure to check out the images for the episode- with lots of great photos and drawings from the age of the cocktail in late Victorian America!  Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

The Feast Live! The New Woman's Guide to Cocktails: Punch & Prohibition in Progressive America

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