A Taste of the Past
Culinary historian Linda Pelaccio takes a journey through the history of food. 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 enthusiasts, explores the lively links between food cultures of the present and past.
Episodes
A Taste of Spain via Hemingway
Linda interviews author Howie Southworth about his new book, Hemingway’s Spanish Table. Part travelogue, part cookbook, this compelling culinary journey traces Hemingway’s travels through the provinces of Spain he visited and the foods he ate. Howie Southworth presents the allure of the culture through the culinary history and flavors of the carefully curat
The History of Mac ’n Cheese, from Ancient Rome to Modern America
Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, culinary historian Karima Moyer-Nocchi traces its history to Ancient Romans, Renaissance cardinals and popes and Thomas Jefferson’s kitchens from where it became an American tradition.See Privacy Policy a
Politics in the Grocery Aisle with Marion Nestle
Marion Nestle, America’s preeminent nutrition and food activist joins Linda to discuss her new book, What to Eat Now, a rewrite of her 2006 groundbreaking book, What to Eat. In those twenty years food in America has undergone a radical change. Ultra-processed foods dominate the supermarket shelves, corporate control dictates product dominance as well as food policy, and onl
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, having written or edited over 35 books. In her new book Katie has gone even deeper into the history and evolution of the food culture from ancient times through post-war periods to tell the story of how
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 the poverty of their southern Italian homes. They cooked the food they knew, often substituting ingredients and embellishing recipes with the new found abundance of foods in America. These recipes represented their kitchens and evoked the fla
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 her new book, CHOP CHOP:: Cooking the Food of Nigeria, Ozoz shares descriptions and background of many of the spices, ingredient combinations, and recipes of regional classics and contemporary dishes which have evolved over time. From indigeno
Elysian Kitchens
Monasteries, temples, mosques, and synagogues around the world preserve not only the world’s religions, but also cultural and culinary traditions, And those who cook in the kitchens of those sacred places—the sacred kitchens-- are the keepers of the flame, if you will, preserving the culinary heritage by cooking the traditional recipes and foods from their respective places. And they are
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 city in the country, stemming from the bio diversity of their agriculture. Robert Bradley, author of Eating Peru, talks about the history of the cuisine.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Tast
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, landing her in a profile article in Vogue, Naama Shefi is a leader in promoting the foods of Israel and archiving the recipes of Jewish communities around the world. On this episode, we speak with Naama about her many projects, including the newes
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 American local culinary traditions and rare, cherished foods that are in peril of becoming lost. She shares the stories of her travels and the people who work with these foods in her new book, Endangered Eating, and talks about them on this ep
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 reach our plates and how every bite is part of a complex web of social meaning and value. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, from the origins of agriculture to contemporary debates
The Controversial History of Fasting
Fasting from food is a controversial, dangerous, and yet utterly normal human practice. Christine Baumgarthuber discusses our fascination with restrictive eating in cultural history from her new book, Why Fast? If fasting offers few health benefits, why do people fast? Why have we always fasted? Does fasting speak to something deep and immutable within us? Why are our bodies so well adapt
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 American foodways. She describes her teachings to Native American communities on how to "re-indigenize" their diets through the use of more plant based foods for a healthier lifestyle. Learning the ancestral techniques of gardening and cooking
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 most storied food traditions in search of how cuisine became connected to place and identity. It's all from her new book, "National Dish: Around the World in Search of Food, History and the Meaning of Home."Heritage Radio Network is a listen
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, Hamburger America, was recognized by the US National Archives as an integral part of American food history. On this episode, he shares the history of the burger and its variations across the country.Heritage Radio Network is a listener sup
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 Virginia and planted and harvested the first crop. Some of those early harvesting techniques are now being preserved by a 4th generation peanut farmer and a 3rd generation peanut company. We learn how on this episode about peanuts.Heritage Radio
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 success? Tools of the trade—the craft-- are often not taught in classroom along with the important techniques and fundamentals. Aspiring young cooks can learn so much more by working with and listening to seasoned chefs. Shari Bayer, a fello
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 a science-backed dietary necessity even though a large portion of the population was lactose intolerant and could not digest it. Despite this, culinary historian and author Anne Mendelson chronicles the story of milk and unravels the myths a
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. Their popularity spread across the country and are often referred to as New York food. Author June Hersh joins Linda to discuss the history of many of these specialties which she has written about in her book, Iconic New York Jewish Food.H
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 many islands which dot the Mediterranean waters of its coastline. These islands were battlegrounds and places of refuge of ancient peoples for millennia. Today what is most evident from those ancient cultures is the culinary imprint that influ
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 term that often had derogatory connotations to those of Indian descent. Today, fortunately, we recognize the regionality and diversity of the cuisine of India. And yet, largely through slavery, the enigmatic dish curry remains one of the most g
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 talks with Taiwanese-American food blogger, cookbook author, and podcaster Cathy Erway, to learn about the origins, influences, and nuances of the food of Taiwan.Photo courtesy of Pete Lee.Heritage Radio Network is a listener supported nonp
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—savory and sweet-- appeared in abundance in the following decades. However, as historian and author Ken Albala clearly points out, “Jello is among the best examples of a food that goes in and out of fashion." On this episode, Ken discusses the h
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 on one ingredient--salt--and the essential role it has served for millennia in preserving, fermenting, and transforming food.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a
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 have questions and concerns about how to best prepare the big bird. For 41 years the Butterball team of experts has been fielding more than 100,000 calls during the holiday season on the Turkey Talk-Line. Bill Nolan, the Talk-Line Supervisor,
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 Cooked, she has been teaching and writing about the effects of politics on what we eat and, therefore, on our health. She has been called a courageous champion of healthy food, social justice, and scientific integrity.Heritage Radio Network is a
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-winning book, "The Cake Bible," 34 years ago. Now, twelve books later, she has just published "The Cookie Bible." On this episode, Rose shares her life of baking and love of cookies.Heritage Radio Network is a listener supported nonprofit pod
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 regional differences that have come to define the gastronomic identity of China, but also opened his eyes to the beauty of China’s 3000-year history first-hand. It inspired newfound respect for the local and ceremonial aspects of Chinese cul
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 meaning, the spirit of a people, and the story of a nation--the life and times of the Cuban Sandwich." They share the tales and delicious variations of how the Cubano became a symbol for a displaced people and won the hearts and bellies of Ame
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 series "The Bear." Historian Anthony Buccini shares the facts of why it's Italian. We learn how the sandwich went from being served at festive occasions to being a staple take-out from a sandwich stand, all the while preserving its socio-cultural
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 terrific way to get to know her podcast, and what could be more perfect in August than to replay this episode?There is nothing quite as American as the county or state fair. Capri welcomes Marla Calico, President & CEO of the International Ass
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 1866. And that was two years after Abraham Lincoln signed the Emancipation Proclamation. Black people throughout America now embrace the official Juneteenth celebration on June 19th. One of HRN's OG podcast hosts, Nicole Taylor, joins me to
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 in 1977, the company's product is now recognized around the globe. A-Sha Foods USA has been recognized as one of the top 100 fastest growing private companies by Inc. Magazine and selected as one of the Top Ten Taiwanese Instant Noodles Of A
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 role of women's food work in relation to the politics of Fascism. She describes her findings from her new book that demonstrate how women and the Fascist state vied for control over national diet.Heritage Radio Network is a listener supporte
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 team Yeshi Jampa and Julie Kleeman talk about the history and unique background which captures the essence of Yeshi's recipes served at their food establishment, Taste Tibet, in Oxford, England, and which are now published in their new book,
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 production. And they have been cultivating rice since the late 15th century. Count Paolo Salvadori di Wiesenhoff is an heir to and owner of one of the oldest Italian rice farms, Principato di Lucedio, which has been in existence since the 14
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 women for nearly 300 years. Dr. Nicola Nice, who built her brand, Pomp & Whimsy, in an effort to write women back into cocktail history, joins Linda Pelaccio to talk about the history of gin and women.Photo Courtesy of William HogarthHerit
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 Hercules. Stories abound about the fate of the famed cook. Author and culinary historian Ramin Ganeshram has discovered how he reemerged, now with the surname Posey, in New York City, where his skill as a chef helped him create a new life as
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 China until Japan developed an export industry centered on the U.S. Author Robert Hellyer explores the forgotten American preference and traces the trans-Pacific tea trade from the eighteenth century forward in his book, Green with Milk and Su
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 social prominence. Women are largely absent from the tales of the cocktail until the late 20th century, but they were making, serving, and writing about the scene and its art long before Jerry Thomas’s famed bartender’s guide. Dr. Nicola Nice rec
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 colonial times. And over the past fifteen or so years it has been enjoying something of a revival. To appreciate the differing tastes of cider one needs to know more about the apples and the history as “Cider embodies the best and worst of A
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 and amateur baker Eric Pallant shares the history and his own introduction to his storied starters from his new book Sourdough Culture.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by b
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 as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Saveur magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help s
From Cloth Oil to Extra Virgin: A History of Olive Oil
Although there is archeological evidence and historical writings about olive oil in the ancient world, the popularity, demand, and production of olive oil as we know it today has a very recent history. The designation of Extra Virgin did not occur until 1960, which was the beginning of the modern era for olive oil. Prof. Carl Ipsen from Indiana University, who recently won the Sophie Coe
Food Americana
While creating and producing the hit series Diners, Drive-Ins, and Dives, David Page dove deep into the world of American food. His new book, Food Americana, is an exploration and celebration of the foods Americans love and call their own. Page looks at the foods’ history, its evolution, and uncovers the people and stories behind the food. Tune in and "learn how Americans have formed a na
The Arabesque Table
Like the intricate pattern of intersecting lines of an ornamental Arabesque pattern, so are the roots of the Arab cuisine intertwined. Reem Kassis has researched Arabic food for many years and wrote her first book, The Palestinian Table, about the classic dishes. As her research continued she studied how the cuisine has evolved over the course of history with so many influences of the eve
Meet Bread & Pizza Authority Peter Reinhart
World-famous artisan bread authority and author Peter Reinhart recently shifted his focus to another form of yeasty dough, Pizza. He has launched a new podcast on Heritage Radio Network all about it, called PIZZA QUEST, where he meets all of the best pizza makers. On this episode, Linda gives you an opportunity to meet Peter and learn about his obsession and how he got there.Heritage Radi
Black Smoke, the African American Roots of BBQ
While it's enjoyed throughout the US, barbecue has long been recognized as southern cooking. But the originators of barbecue have not been given their culinary due. The African American culture has been largely ignored as the progenitor of the culture of barbecue as author and soul food scholar Adrian Miller is quick to point out in his new book, Black Smoke: African Americans and the Uni
Retro Cocktails and Pimm's Cups
There has been a resurgence in the cocktail culture of the pre-Prohibition period and the MadMen era. And whether mixing at home, cocktails-to-go (outside) from a restaurant or bar, or the new kid on the block: ready to drink cocktails in a can, there has been a definite uptick in the spirits market. Author and spirits writer Kara Newman shares her views and observations and answers Linda
Cuisine of the Spanish Roma
Gypsies, Romani, Gitano - these are all names used to identify the ethnic group of Roma throughout Europe, of which there are more than 750,00 living in Spain. Food writer Valerio Farris learned about the cuisine of the Spanish Roma and the importance of preserving their recipes and culture by cooking with Roma people in and around Barcelona.Heritage Radio Network is a listener supported
Made in Italy, really!
Authentic products by artisan producers are worth protecting. Beatrice Ughi, founder and president of the food importing company Gustiamo talks about the fake and adulterated products passing as "Made in Italy", and shares her passion for keeping it real.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of th
Jessica B. Harris on The Legacy Quilt: African-American Foundation of American Cuisine 1619-2019
Culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B. Harris, joins Linda to talk about The Legacy Quilt, the centerpiece of a project celebrating Black contributions to American cuisine. It's all part of a major exhibition at the Museum of Food and Drink --MOFAD-- entitled, African/American: Making the Nation's Table, whose opening was de
Presenting The Shameless Chef
Get to know another Heritage Radio Network show that gives us a glimpse into the culinary culture of the 1970s. The Shameless Chef was developed for public radio in 1977 but many of these audio treasures have never been heard before. The show’s original host, Michael A. Davenport shares his fearless attitude towards food and encourages home cooks to have fun and take risks in the kitchen.
Pasta's Past, One Dish at a Time
Historian and author Karima Moyer-Nocchi has been exploring and sharing information about the history and origins of Italian cooking through her books and also with photos and videos on her Instagram feed, @HistoricalItalianFood. In this episode, she shares the process of learning about pasta's past and other historical dishes.Heritage Radio Network is a listener supported nonprofit podca
Foods of Christmas Past
Scenes of Victorian Christmas feasts conjure visions of roasting chestnuts on a lively fire, roast goose on the platter, and a flaming plum pudding with, of course some mince pie and fruitcake. British Food Historian Annie Gray discusses the history of the foods of Christmas past.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becom
Victory in the Kitchen: The Life of Churchill's Cook
Winston Churchill was a man of discerning appetite and credits his cook for helping him through such difficult times. But who was she? Historian Annie Gray talks about her recent book, Victory in the Kitchen: The Life of Churchill's Cook.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered
Preserving a Culture Through Regenerative Tourism with Elizabeth Minchilli
Ellizabeth Minchilli joins Linda from Rome to talk about the regeneration of Italy's hospitality industry and an opportunity to experience and learn about the local culture in villages outside the cities.Photo Courtesy of SextantioHeritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Sim
American Pie History
As American as Apple Pie? Although Pie came to America with the first English settlers, American pie focused on the sweet dessert varieties, and apple certainly earned its place at the top. But don't forget pumpkin, pecan, cherry, custard... Petra Paredez of Petee's Pie talks about the history of the many types and flavors from the popular to the forgotten from her book, Pie for Everyone
The Story of Foie Gras and Cuisine of Gascony
Battles over the ethics of foie gras in recent years have loomed large in the culinary world. Yet history shows that the delicacy has been around for over 5,000 years since the ancient Egyptians, and is extolled in writings of the Ancient Greeks and Romans. Ariane Daguin of D'Artagnan tells the story of foie gras and how in the Gascony region of France it has been a tradition for centuri
Holiday Food, 3,000 years old.
Rosh Hashanah is an ancient holiday, and many of the foods eaten for the celebration are nearly the same as they were 3,000 years ago. Shifra Klein, Editor-In-Chief of Fleishigs magazine, a publication dedicated to modern kosher cuisine, joins Linda to talk about the history of the symbolic holiday foods.Heritage Radio Network is a listener supported nonprofit podcast network. Support A T
League of Kitchens: Preserving Culinary Traditions
It's often said that the last aspect of a culture that remains after assimilation and acculturation is the food. And the fullest expression of the food of a particular culture is the food that was prepared and eaten at home. League of Kitchens is an organization that offers classes that aim to transmit that culinary knowledge along with the cooking techniques and traditions of the culture
The Chile Pepper in China
Chile peppers did not appear in China until the late 16th century when they were introduced from the Americas. Historian and author Brian Dott discusses how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine, but also medicine, language, and cultural identity.Heritage Radio Network is a listener supported nonprofit podcast network, support A Taste o
Presenting Eat Your Heartland Out
This week we're presenting the first episode of Eat Your Heartland Out. Eat Your Heartland Out is a series dedicated to highlighting the rich, yet often overlooked, culinary depth of the American Midwest. Food is the storyteller while host Capri S. Cafaro serves as your audio tour guide through this region spanning 12 states. The show aims to weave a tapestry of cultural diversity, immig
History of Soup Kitchens
Since ancient times societies have helped the hungry--those who had no access to food. Today we have food pantries, food banks, and soup kitchens. Linda talks to Stephen Henderson who has volunteered in soup kitchens around the world for the past ten years about the history of this system of feeding those in need.A Taste of the Past is powered by Simplecast.See Privacy Policy at https://a
Comfort Food
According to the Oxford English Dictionary, “comfort food” is “food that comforts or affords solace;" It is the food people turn to in a crisis or time of uncertainty. And the current coronavirus pandemic has people eating those foods that evoke a psychologically comfortable state. Prof. Lucy Long speaks about the history and broader theories of comfort food.A Taste of the Past is powered
The Food Supply Chain and History of Beans
How and why has the COVID-19 pandemic affected our Food Supply Chain? And where are all the dried beans? They've been around for thousands of years and now the shelves are empty. Maybe it's a sign that Americans are cooking real food and know what's nutritious. Natalie Rachel Morris joins Linda to talk about the History of Beans and their importance.A Taste of the Past is powered by Simpl
Golden Arches in Black America
Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald’s have long symbolised capitalism’s villainous effects on our nation’s most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighbourhoods in the first place? Historian Marcia Chatelain whose new book is Franchise, The Golden Arches in
Darra Goldstein: Seeking The Flavors of Russian Cooking
In her travels to the Russian North award-winning cookbook author and Russian scholar Darra Goldstein discovered the extraordinary in the ordinary. In her search to find truly Russian flavors she found that many of the old foods seemed new again in the context of modern cuisine. She shares her poetic sensibilities and sense of adventure and research on this episode.Photo Courtesy of Barry
Poison Squad: Founding of the FDA
Technology and industry put more food on the shelves and in markets by extending the life of perishable goods with canning and processing methods. But was the food safe? By the late 19th century, the American food supply was rife with frauds, fakes, and deadly chemicals. It affected everything from milk and beef, black pepper and mustard to candy, whiskey and soda. It took one man, Dr. Ha
PASTA GRANNIES: Secrets of Italy's Best Home Cooks
Who ever thought a video series about watching old Italian grandmothers making pasta would become a hugely successful YouTube channel? Food writer Vicky Bennison saw something special and spent over five years filming and interviewing the women who became "Pasta Grannies." Traditional regional recipes and techniques will be preserved thanks to her foresight and work. And now there's a com
Episode 344: The Coney Island Hot Dog Returns
Charles Feltman, a German immigrant, invented the hot dog in Coney Island during the summer of 1867 as a convenient way for beachgoers to enjoy quality sausages on a bun without plates and silverware. The business closed in 1954, but the name lived on. Now entrepreneur and historian Michael Quinn and his brother have resurrected the brand FELTMAN'S OF CONEY ISLAND and tell us all about t
Episode 343: Signature Dishes That Shaped Culinary History
There are certain iconic restaurant dishes that defined the course of culinary history over the past 300 years, known as a chef's signature dish. Now an international team of culinary experts has featured 247 of those dishes in a new book, Signature Dishes That Matter. LInda's guest, writer and editor Christine Muhlke, wrote the texts that describe the dishes' histories as well as providi
Episode 342: Serious Eats' Ed Levine
LIVE FROM INDUSTRY CITY: Linda interviews Ed Levine, food writer, author, and founder of one of the top food and cooking websites, SeriousEats.com. From a serious pizza taster to a serious website founder, Ed Levine had one mantra: “YOU ARE ONE OF THOSE people who refuse to lose who end up finding success.” It is the mindset that Levine carried with him throughout the ups and downs of his
Episode 341: Resurrection of Zagat
Restaurant guides have been around for centuries since Grimod de La Reyniére published his Almanach des Gourmandes in1804. These guides were usually opinions of one writer about upscale restaurants or coupled with travel guides. Then along came Zagat in 1979, a restaurant guide for the people by the people founded by Tim and Nina Zagat. Forty years since its launch it is enjoying a resurr
Episode 340: Joy of Cooking - Redux
It’s been nearly ninety years since Irma S. Rombauer self-published the first edition of Joy of Cooking in 1931. It quickly rose in popularity and soon became the “kitchen bible,” shaping the recipes and techniques of home cooks. Irma’s daughter, Marion Rombauer Becker, revised and wrote the 6th edition in 1975, now considered a classic. Today there is a new, modern edition which reclaims
Episode 339: The Food of Sichuan
Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad. The award-winning food writer Fuchsia Dunlop has done much to introduce the finer flavors of Sichuan cuisine. She has revised her 2001 book, Land of Plenty, to create a more encompassing book of the culture and recipes of Sichuan Food
Episode 338: American Cuisine and How It Got This Way
What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his newest book, AMERICAN CUISINE, and How It Got This Way.Join Heritage Radio Network on Monday, November 11th, fo
Episode 337: The History and Art of Tailgating
What do football games, concerts, NASCAR, and similar outdoor gatherings have in common? Tailgate parties, or "tailgating" as it's commonly called. It's an American cultural phenomenon, and my guest today, Lynne Weems Ryan, whose moniker is Tailgage Buzz, is well-versed in the art and history of these social gatherings.Join Heritage Radio Network on Monday, November 11th, for a raucous fe
Episode 336: Seeking the South
“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author. In his book, Seeking the South: Finding Inspired Regional Cuisines, Rob describes how the clash of cultures and ever-shifting mix of people who have moved through Southern regions have influenced the cuisine, making it culturally rich with disti
Episode 335: Dining at Downton Abbey
Fans of the TV series "Downton Abbey" are excitedly awaiting the premiere of the movie on Friday of this week. And coinciding with the movie's release is the publication of "The Official Downtown Abbey Cookbook," by Annie Gray, one of Britain's leading food historians who joins Linda on today's episode. Dr. Gray researched recipes from historical sources for the meals seen on the show an
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