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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 326: Lost and Disappearing Dishes of the Italian South

4/18/2019
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In her new book, Food of the Italian South, food journalist and historian Katie Parla explores the cuisine, region by region, and discovers that many of the dishes are disappearing or are lost and remain as vague memories by later generations.

Duration:00:46:55

Episode 325: Pintxos and Food of the Basque Country

4/11/2019
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San Sebastian native and culinary tour guide Lourdes Erquicia shares the history of the region and its food traditions.

Duration:00:44:14

Episode 324: The Ancient Secret of Cetara: Colatura di Alici

3/21/2019
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For centuries, in the small town of Cetara on the Amalfi Coast of Italy, anchovies have been gathered and fermented into the piquant sauce "colatura di alici," a local specialty. Until the 1990s, colatura di alici had never been bottled or sold.

Duration:00:52:45

Episod 323: Irish Classics

3/14/2019
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It's been 30 years since Irish cooking personality Darina Allen started SIMPLY DELICIOUS, her original television program and cookbook series.

Duration:00:46:17

Episode 322: Bartolomeo Scappi: History Reimagined

3/7/2019
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Author Crystal King’s newest historical novel, “The Chef’s Secret,” is a fictional story based on a true character, Bartolomeo Scappi, who served as the Vatican chef during the 16th century Italian Renaissance.

Duration:00:46:56

Episode 321: Accidental Farmers: How the Jamisons Became part of the Food Revolution

2/21/2019
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When Sukey and John Jamison purchased an old farmhouse over 40 years ago they had no idea they would they would become game-changing farmers, let alone being named Conservaton Farmers of the Year for 2017.

Duration:00:44:56

Episode 320: 30 generations of Olive Oil - Frescobaldi

2/7/2019
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This year the Frescobaldi family of Tuscany is celebrating the 30th anniversary harvest of its Laudemio Frescobaldi extra virgin olive oil with a special gold bottle.

Duration:00:32:30

Episode 319: Food of the Republic of Georgia

1/31/2019
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Situated strategically at the crossroads of Europe and Asia in the Caucasus mountain range the Republic of Georgia has a unique and ancient cultural heritage that is famed for its traditions of hospitality and cuisine

Duration:00:47:12

Episode 318: Sustainable Culinary Travel

1/24/2019
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Culinary travel is one of the fastest growing travel trends today. By combining travel with unique eating--and even cooking--experiences, culinary tourism offers an authentic taste of place and understanding of the culture. Elizabeth Minchilli shares her philosophy and tips for seeking out some of the historical food experiences which serve to preserve the ways of life and traditions that might otherwise fade away.

Duration:00:43:09

Episode 317: The Eternal Table - History of Roman Food

1/17/2019
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Like the city itself, Rome’s culinary history is multi-layered, both vertically and horizontally, from migrant shepherds to the senatorial aristocracy, from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. Historian and author Karima Moyer-Nocchi joins Linda to talk about her recent book, The Eternal Table, in which she takes the reader on a culinary journey through the city streets,...

Duration:00:42:43

Episode 316: Feast of the Seven Fishes with Michele Scicolone

12/20/2018
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Italian cookbooks do not refer to it by name. It's not known by name in Italy. In fact, in the north of Italy it's unheard of, and the Catholic church does not recognize it. So what exactly is the Feast of Seven Fishes and how did it come to be associated with Italian-American Christmas Eve celebrations? Cookbook author Michele Scicolone helps shed some light on the search for the beginnings of this feast which just might be an Italo-American construct.

Duration:00:33:43

Episode 315: Street Food of China

12/13/2018
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Chinese cuisine's history dates back more than three millennia, and it's only in recent times that regional specialties beyond the usual Cantonese, Hunan, and Sichuan dishes have begun to arrive in the US. Still, one element of Chinese cookery that remains rare in the Western world is the most popular across China: street food. Author, photographer and food fanatic Howie Southworth aims to change that with his new book, Chinese Street Food, filled with history, recipes, stories, photos and...

Duration:00:45:45

Episode 314: The Cries of Street Food Vendors: 19thC Public Culture of Food in New Orleans

12/6/2018
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Ashley Rose Young, Historian of the American Food History Project at the Smithsonian National Museum of American History, has long been interested in the foodways of America’s past. And when she’s not hosting live cooking demos to explore that history at the Smithsonian Museum, she is immersed in her study of the alternative foodways and food economies—specifically of New Orleans—which relied heavily on street vendors. This street vending became the domain of the enslaved or newly freed,...

Duration:00:42:30

Episode 313: Katie Parla Talks Classic Comebacks

11/29/2018
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On a recent trip to Rome, I met up with Katie Parla, Italian food and culture writer, to talk to her about her thoughts on the recent renaissance of old classic Roman dishes, particularly pasta dishes. She spoke about past, present, and what she sees in the future for the food of Rome.

Duration:00:36:59

Episode 312: Sicilian Influence in New Orleans Food Culture

11/8/2018
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In his recently published book, Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Sicilian immigrants cut sugarcane, sold groceries, ran truck farms, operated bars and restaurants, and manufactured pasta. Citing these cultural confluences, Nystrom posits that the significance of...

Duration:00:43:37

Episode 311: Galloping Gourmet Redux

11/1/2018
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Graham Kerr, aka The Galloping Gourmet, wrote a very modern and revolutionary cookbook in 1969, which was overshadowed by his huge success as one of the early TV cooking personalities. Matt and Ted Lee have resurrected the book and added Kerr's own handwritten commentary. Graham and Matt join Linda to revisit the newly republished book and early stardom of TV food.

Duration:00:44:22

Episode 310: Historic Foodways in Montgomery County, Maryland

10/25/2018
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In the 1980s, Montgomery County, Maryland set aside one-third of the county—93,000 acres—for agricultural uses. It was a remarkable act of stewardship, especially in the Washington, DC metropolitan area, where land is at a premium. Since then more than 500 farm operations produce food for local residents and for people around the world. The Reserve has become a national model for land preservation and has created space for food production, but also for clean air and water, recreation, and...

Duration:00:36:59

309: The Bitter Flavors of Sicily

10/18/2018
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Food is a many layered topic in most cultures and none more so than in Sicily, where the bitterness found in the flavors of almonds and wild greens are also present in the emotions of Sicily's past. Fabrizia Lanza, born and raised in Palermo, left to study and live in northern Italy as an art historian for many years. She returned to carry on her mother's work at pre-eminent Anna Tasca Lanza Cooking School on the family property and winery, and realized the roots of so many of those bitter...

Duration:00:46:37

Episode 308: Oreos and the Giant Cookie Factory, Nabisco

9/27/2018
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America has long had a love affair with cookies which led big business to get in the game and the choices of commercially made sweets seem endless. Several years ago Oreos, the iconic, #1 American cookie, celebrated their 100th birthday. Food writer and culinary historian Michael Krondl talks with Linda about their history and Nabisco - world's largest cookie factory that transformed cookie and cracker manufacturing.

Duration:00:38:39

Episode 307: Treasures of Medieval Egyptian Cooking

9/13/2018
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The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction by scholar Nawal Nasrallah. She joins...

Duration:00:53:48