A Taste of the Past
פרטי ערוץ
A Taste of the Past
Culinary historian Linda Pelaccio takes a journey through the history of food. Take a dive into food cultures through history, from ancient Mesopotamia and imperial China to the grazing tables and deli counters of today. Tune in as Linda, along with a guest list of culinary chroniclers and enthusias...
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Katie Parla on Roman Food Culture
Katie Parla is a Rome-based food and beverage writer, cookbook author, and culinary guide. She is known for her expertise on Italian food culture, hav...
Immigrant Italian Women and the Birth of an Italian American Foodway
In this episode Linda talks with Lucinda Scala Quinn about the history of immigrant Italian women who came to America between 1880 and 1924, fleeing t...
The Foodways and Cooking of Nigeria
Nigerian food writer and cookbook author Ozoz Sokoh describes the historical foodways and evolution of the cuisine of Nigeria and its regions. From he...
Elysian Kitchens
Monasteries, temples, mosques, and synagogues around the world preserve not only the world’s religions, but also cultural and culinary traditions, And...
Gastronomic Journey of Peru
Peruvian gastronomy is one of the most diverse cuisines in the world, consisting of an extensive variety of distinctive dishes characteristic of each...
Jewish Food Society: Preserving the Jewish Culinary Heritage from Around the World
From growing up in a Kibbutz, to a life in New York City where her work sits at the intersection of food, culture, community building, and art, landin...
Endangered Foods
Drawing on Slow Food's Ark of Taste, a list of endangered foods throughout the world, culinary historian Sarah Lohman decided to look closer at the Am...
Ways of Eating
Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods re...
The Controversial History of Fasting
Fasting from food is a controversial, dangerous, and yet utterly normal human practice. Christine Baumgarthuber discusses our fascination with restric...
The Magic Eight: The Plants Native American Peoples Shared with the World
Lois Ellen Frank, Native foods historian, culinary anthropologist, and James Beard award winning cookbook author, joins Linda to talk about Native Ame...
National Dish
What makes a national dish, and who decides? Food writer Anya Von Bremzen dives into the questions as she journeys to the heart of six of the world's...
America's Burgers with George Motz
Burger Scholar George Motz has spent decades researching, writing about, cooking, and eating America's favorite food: Hamburgers. His documentary film...
Peanuts: Preserving History
Peanuts have a long history tied to indigenous South American people, early traders,and slavery. It was African slaves who brought the peanut to Virgi...
Chefwise
Restaurants come and go, but chefs move on because it’s their career, their art, and, hopefully, their passion. But what are the secrets that lead to...
The Myth of Milk as Superfood
Cow’s milk in fluid drinking form was not introduced in America until the 17th century, and quickly gained popularity. Before long it was promoted as...
Iconic New York Jewish Foods
Many of the foods brought by Jewish immigrants from Eastern Europe to New York have become some of the most iconic foods associated with New York City...
Food of the Italian Islands
Italy is a land of ancient cultures, the fibers of which are woven through its everyday modern culture. Nowhere is this more noticeable than on the ma...
The Philosophy of Curry
Curry is a word imbued with many meanings and mixed emotions. From the time of colonialism, it was long used to describe Indian food in general, a ter...
Unraveling The Food of Taiwan with Cathy Erway
Taiwanese food is closely associated with Fujian and Japanese cuisine. There is a lot of braising, pickling, steaming, deep-frying, and noodles. Linda...
The History and Revival of Gelatin
There was a time, beginning about 500 years ago, when aspic/gelatin represented the finest, most elite, five-star dining experience. Jello dishes—savo...
The Miracle of Salt
Naomi Duguid has written fabulous books that are not only history and gastronomic adventures, but travelogues as well. In her newest work, she focuses...
Talking Turkey: History of the Turkey Talk Line
On Thanksgiving, more than 46 million turkeys will be the centerpiece of American holiday tables. And, as usual, home cooks across the country will ha...
Marion Nestle: An Unexpected Life in Food Politics
Marion Nestle is one of the original food activists in America. For nearly half a century, as she tells it in her recently published memoir Slow Cooke...
The Cookie Bible
Legendary baker Rose Levy Beranbaum made history when she pioneered the reverse creaming technique for baking cakes. She wrote about it in her award-w...
History and Art of Dim Sum
When the Michelin starred chef Andrew Wong was on a working tour of China, it ignited a burning curiosity in not just exploring the vast cultural and...
The Cuban Sandwich: History in Layers
According to the authors of a new book on the history of the Cuban Sandwich, "Hiding beween the thin slices of its fillings are invisible layers of me...
The Genealogy of Chicago's 'Italian Beef'
Every city has its own iconic food, particularly a sandwich. And in Chicago, it's the 'Italian Beef,' made even more well-known by the recent TV serie...
County and State Fairs: An American Tradition
Last year, Capri Cafaro, host of HRN’s Eat Your Heartland Out, recorded a show about the summer State and County Fairs. I thought it would be a terrif...
Juneteenth: History and Food of the Celebration
President Biden signed the Juneteenth National Independence Day Act making it an official holiday 154 years after it was first celebrated in Texas in...
Taiwan Noodle Culture and the 100yr-old Recipe
A-Sha Noodles is the cult-favorite noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. Starting in one market...
Tabletop Politics: Fascism in the Kitchen
Over the past decade, Diana Garvin has conducted extensive research in Italian museums, libraries, archives, and first-hand interviews to examine the...
Taste Tibet: Food of the Himalayas
Tibetan cuisine cannot be described without talking about the geography of place, or the tradition of Buddhist or shepherd culture. Husband and wife t...
Italian Rice: Long History of a Short Grain
Italy is the largest rice production country in Europe, with a cultivation area of well over a half million acres and 1.6 million tons of total grain...
Mothers' Ruin
The gin myth of “Mother’s Ruin,” which was depicted in William Hogarth’s 1751 print, Gin Lane, has colored the perception of alcohol consumption by wo...
The General's Cook: the Life of Hercules Posey
It was well known in diplomatic circles that one ate very well at President George Washington's table, thanks to his very talented, but enslaved cook...
Forgotten Past of Green Tea in America
It’s a little known fact that in the nineteenth century, Americans favored green teas consumed hot with milk and sugar. The teas were imported from Ch...
The Women Left Out of Cocktail History
The history of cocktails in America is heavily skewed toward the male’s tale when, in fact, that is only half of story of the cocktail’s rise to socia...
American Cider
Cider is delicious and it is historic. It is America’s first popular alcoholic beverage, made from apples brought across the Atlantic from England in...
History of Sourdough Culture
Sourdough bread has a history that goes back at least 6,000 years and the earliest cultures--or sourdough starter--were likely an accident. Professor...
Kitchen Whisperers with Dorothy Kalins
The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos. They’re the ones we pick up...