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A Taste of the Past

Heritage Radio Network

Thursdays at 12:00PM EST Theme song by Bohemia 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. Learn more at: www.culinaryhistoriansny.org Linda Pelaccio is a former producer of talk radio and TV food shows, and is a member of Culinary Historians of New York, New York Women's Culinary Alliance, Les Dames d'Escoffier, and the International Association of Culinary Professionals (IACP). Heritage Radio Network. All Rights Reserved.

Thursdays at 12:00PM EST Theme song by Bohemia 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. Learn more at: www.culinaryhistoriansny.org Linda Pelaccio is a former producer of talk radio and TV food shows, and is a member of Culinary Historians of New York, New York Women's Culinary Alliance, Les Dames d'Escoffier, and the International Association of Culinary Professionals (IACP). Heritage Radio Network. All Rights Reserved.
More Information

Location:

New York, NY

Description:

Thursdays at 12:00PM EST Theme song by Bohemia 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. Learn more at: www.culinaryhistoriansny.org Linda Pelaccio is a former producer of talk radio and TV food shows, and is a member of Culinary Historians of New York, New York Women's Culinary Alliance, Les Dames d'Escoffier, and the International Association of Culinary Professionals (IACP). Heritage Radio Network. All Rights Reserved.

Language:

English

Contact:

Culinary Historians of New York P.O. Box 3289 New York, NY 10163 (718) 497-2128


Episodes

Episode 299: Halal Food: a History

5/17/2018
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Food trucks announcing "halal" proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? Middle Eastern historians Febe Armanios and Boğaç Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition, exploring what halal food means to Muslims and how its legal and cultural interpretations have changed in different geographies up to the present day.

Duration:00:42:13

Episode 298: Something Fishy: Garum, Liquamen and Muria – What’s in a Name?

5/10/2018
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Many Ancient Roman dishes included the use of fish sauce—garum or liquamen—made from fermented fish parts. Sally Grainger, one of the foremost authorities on Roman fish sauce and foods of the Roman era, joins Linda to explain the nuances, differences, and uses of the sauces, as well as other herbs, spices, and recipes she has written about in her book, Cooking Apicius.

Duration:00:48:31

Episode 297: 150th Anniversary of the Feminist Lunch that Broke Boundaries

4/20/2018
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Until the mid-19th Century, it was not acceptable--and in some cases not allowed--for women to out and about unescorted. They would not be served even at elite restaurants. But in 1868, a journalist named Jane Cunningham Croly pushed open the doors of restaurants to women with an historic luncheon at Delmonico's in New York City, and the rest is...history. this luncheon was recreated at the famed Delmonico's with guest chef/restaurateur Gabrielle Hamilton cooking some classic dishes for an...

Duration:00:38:05

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

4/12/2018
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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...

Duration:00:42:57

Episode 295: Hot on the Trail: Tracing Peppers of the Americas

4/5/2018
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Few ingredients have had greater influence on the cuisines and foodways of the world than peppers. Their diaspora spans millenia and has shaped the way generations of cooks create flavor. On this episode historian and three-time James Beard award winning author Maricel Presilla joins Linda and shares her work from her new book, Peppers of the Americas, in which she retraces the fascinating history of how Capsicum spread across the globe and found their way into cuisines of the world.

Duration:00:43:12

Episode 294: Raising Cane

3/22/2018
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On this episode, Linda welcomes Kat Johnson, HRN's Communications Director, to share an panel she moderated at the 2018 Charleston Wine + Food festival. Kat welcomed Jerome Dixon and Doc Bill Thomas from Georgia Coastal Gourmet Farms, Chef Sean Brock of Husk, and Glenn Roberts of Anson Mills to talk about the repatriation of Purple Ribbon Sugar Cane to Sapelo Island, home of the Gullah-Gechee community Hog Hammock.

Duration:00:42:09

Episode 293: What Makes a Cookbook a Classic?

3/15/2018
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Marvin Taylor, Director and Archivist of NYU Fales Library and Special Collections, has been instrumental in building one of the top culinary collections in the nations. He and Linda discuss the meaning of classic cookbooks and other archival materials that can help us piece together the past.

Duration:00:48:06

Episode 292: History and Evolution of the American Restaurant Chef

3/8/2018
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In his book Chefs, Drugs and Rock & Roll, Andrew Friedman takes us back in time to witness the remarkable changes in the American dining scene and evolution of the American restaurant chef in the 1970s and '80s. Using oral histories told primarily in the words of the people who lived it Friedman writes about the pioneers behind Chez Panisse, Spago, River Cafe and other landmarks as well as many of the the young cooks like Jonathan Waxman, Tom Colicchio, and Mario Batali who went on to...

Duration:00:49:48

Episode 291: Hidden Cooks in the White House

3/1/2018
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African Americans have worked in presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Award-winning author and food historian Adrian Miller explores the lives of these men and women in his book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas (UNC Press, 2017). Miller gives us a glimpse of what life was like for...

Duration:00:38:45

Episode 290: The History and Evolution of Noodles

2/15/2018
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Just about every culture has some form of noodles. But when and where did noodles first appear? Food historian Ken Albala joins Linda to untangle the noodle's history.

Duration:00:41:39

Episode 289: Tasting Ancient Rome: Recreating Ancient Recipes and What Archeology Tells Us

2/1/2018
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What is most commonly known about the food and dining of Ancient Rome comes from vivid—and often fictional—descriptions of exotic foods of lavish banquets of the wealthy. But further study reveals an approachable cuisine of the Mediterranean in ancient times. Farrell Monaco describes how she combines her background in archaeology to study and recreate many of those dishes.

Duration:00:46:04

Episode 288: David Shields,The Seed Sleuth, Repatriating Heirloom Crops

1/18/2018
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Good news to David Shields is that the Speckled Whippoorwill Cowpea, Jimmy Red whisky corn, or the Sicilian Timilia strain of durum wheat has been located, identified, and successfully grown and harvested. And further success means that many of these formerly lost seeds are added to the Ark of Taste, Slow Food's global register of the most flavorful, historically resonant, and imperiled foods. David sat down with Linda to discuss some of the recent searches for seeds and why they are...

Duration:00:34:15

Episode 287: Rediscovering Acadian Cuisine

11/30/2017
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Who were the Acadians? What was their food culture and cuisine? Food writer and journalist Simon Thibault, talks about exploring his Acadian roots and reacquainting himself with the food and recipes from his family’s past which he documented in his new book, Pantry and Palate: Remembering and Rediscovering Acadian Food. It’s a cookbook filled with old food traditions, recipes and anecdotes “seasoned with history.”

Duration:00:45:13

Episode 285: Keeping Traditions Alive: Authentic Italian

11/2/2017
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Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive.

Duration:00:45:15

Episode 282: How Tea Shaped the Modern World

10/5/2017
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Tea has been one of the most popular commodities in the world. Over centuries, profits from its growth and sales funded wars and fueled colonization. Erika Rappaport talks about her new book, A Thirst for Empire, in which she delves into how Europeans adopted, appropriated, and altered Chinese tea culture to build a widespread demand for tea in Britain and other global markets and a plantation-based economy in South Asia and Africa. She shares her in-depth historical look at how men and...

Duration:00:47:12

Episode 277: Ancient Syrian Cuisine

7/20/2017
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Scents and Flavors is a 13th century Syrian cookbook which historian and Arabic scholar Charles Perry has edited and translated. Unlike many early recipe manuals this book gives us a glimpse of the social history of the medieval period in Syria. Charles talks about an inventive cuisine that elevates simple ingredients by combining various aromas of herbs, spaces, fruits and flower essences. He shares stories and descriptions of ingredients and recipes for food and drink as well as the...

Duration:00:50:55

Episode 219: Libyan Jewish Cuisine in Rome

11/19/2015
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In 1967, four-thousand Jews fled from Libya, each with one suitcase and the equivalent of $50; half of them settled...

Duration:00:31:50

Episode 217: Nordic Cuisine

11/5/2015
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From smoked arctic char, meatball stew and savory puffed pancakes to Swedish almond wreaths, cardamom braids and whipped berry pudding,...

Duration:00:39:34

Episode 216: Frederick Douglass Opie on Zora Neale Hurston

10/29/2015
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Zora Neale Hurston is one of the most notable authors of the Harlem Renaissance. Her extensive ethnographic research on African...

Duration:00:33:48

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

10/22/2015
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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...

Duration:00:29:08

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