Best Culinary History podcasts we could find (Updated August 2019)
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Podcast by CulinaryHistory
 
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Proof
Monthly+
 
We tell the weird and surprising and funny backstories around food and drink. The tales we haven’t all heard yet, the ones that have been lost, the under-told. This is not a recipe show. And this is not a show about celebrity chefs or what they like to eat. Proof goes beyond recipes and cooking to investigate the foods we love (tiki drinks) and don't love (the grain bowl); ask the big questions (where do food cravings come from?); and uncover the hidden backstories that feed your food-obsess ...
 
This is a show about early American history. Awarded Best History Podcast by the Academy of Podcasters in 2017, it’s for people who love history and for those who want to know more about the historical people and events that have impacted and shaped our present-day world. Each episode features conversations with professional historians who help shed light on important people and events in early American history. It is produced by the Omohundro Institute of Early American History and Culture.
 
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A Taste of the Past
Monthly+
 
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.
 
Created by The Julia Child Foundation for Gastronomy and the Culinary Arts, Inside Julia’s Kitchen is your window into the Foundation’s world. Through our podcast, you’ll meet the bright lights of today’s food world, from the organizations the Foundation supports and works with to further Julia’s legacy to individuals at the forefront of cooking, culinary history, and food writing. We’ll be talking to those who are shaping the way we eat, cook and think about food, just as Julia did by invit ...
 
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Japan Eats!
Daily+
 
What is Japanese food? Sushi? Ramen? Kaiseki? What about Izakaya? What exactly are they? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, will tell you all about the real Japanese food and food culture. Her guests will range from a sake producer whose family has centuries of sake-making history, to a great American chef who pushes the envelope of Japanese cuisine. Japanese cuisine is demystified here!
 
Wine, spirits, and beer have always been a part of life and culture. Yolanda Shoshana, culinary historian & edutainer, shares insights about wine, spirits, and lifestyle. Whether you want to step up your wine/spirit game, want some booze history, or the latest food 411 this podcast is for you! C'est si bon!
 
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TASTE Daily
Daily
 
If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.
 
A food history and cooking comedy podcast. John presents Rebecca one culinary item per show while giving it's history and trivia (Rebecca doesn't know the topic beforehand). It's funny, instructional and sometimes (most of the time) gross. Based in Baltimore MD.
 
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Plated Earth
Monthly+
 
Food, Wellness & Fitness
 
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Savor
Weekly+
 
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
 
Tom Wilmer’s Lowell Thomas award-winning NPR podcast, recorded live on-location across America and around the world- showcases the arts, culture, music, nature, history, science, wine and spirits, brewpubs, and the culinary arts. We cover nouns and verbs—people, places, things, and action—everything from baseball to exploring South Pacific atolls, and interviewing the real Santa Claus in the Arctic. His feature, recorded live at Harland & Wolfe Shipyards in Belfast Northern Ireland, celebrat ...
 
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Gola
Monthly+
 
Gola is a podcast from food journalist Katie Parla and culinary historian Dr. Danielle Callegari about Italian food and how it connects to history, culture and society. Listen as Katie and Danielle break down the finer points of Italian food, culture, and Italian food culture. They'll take you along for the ride as they talk about buffalo mozzarella, 'nduja, nucillo (a.k.a. nocino) and more! Don't be scared if the subject of medieval witchcraft comes up. Go with it! Contact Katie and Daniell ...
 
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The Feast
Monthly
 
The Feast presents delectable stories from the dining tables of history. Every two weeks, we immerse you in the sights, sounds, & tastes of a meal from the past. Make bread with medieval monks; share a martini with Churchill. Find out what wars were won & which kingdoms were lost, all for the sake of a good meal. Email suggestions for shows to thefeast@thefeastpodcast.org
 
For California Foodways, reporter Lisa Morehouse spends a lot of time in her car. She’s on a kind of mission: to travel to every county in the state, finding stories about food, agriculture, and -- most importantly -- the people that make both possible.
 
OUT TO LUNCH finds Baton Rouge Business Report Editor Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now the Capital Region has an equivalent culinary home for business: Mansur's. Each week Stephanie holds court over lunch at Mansur's and invites members of the Baton Rouge business community to join her. You can also hear the show on WRKF 89.3FM.
 
Savouring Culinary Curiosities
 
Menu Stories is a multimedia collection of stories about the people and restaurants behind the food we love. Starting with the San Francisco restaurant community, Rebecca Goberstein gets the rare opportunity to interview the chefs, restaurateurs, deli shop owners, and food makers to learn more about who they are, their inspirations, and their motivations. Visit Menu Stories (http://menustories.com) to uncover the stories behind these culinary artists and small business owners who feed and nu ...
 
Since 1930, Reading's landmark, the Abraham Lincoln, has hosted the area's finest upscale galas, banquets and wedding celebrations in the area's grandest structure. Today, Abe's carries on this iconic tradition blending historic charm, specialty culinary offerings, with the finest reception venues for corporate, professional, or family events.
 
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Feast Meets West
Monthly+
 
Feast Meets West is a celebration of Asian culture through the lens of food. We are a platform for socializing the diversity of the Asian experience, sharing the history of iconic dishes to the underrepresented foods, and amplifying the voices of the passionate people in the world of Asian food. To learn more, visit www.feastmeetswest.com.
 
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The Actor's Diet
Daily+
 
The Actor's Diet podcast is an audio extension of actor/filmmaker Lynn Chen's award-winning food blog. In each episode, Lynn chats with people in her community - artists and foodies - about their history with eating, body image, and current culinary obsessions.
 
A food history and cooking comedy podcast. John presents Rebecca one culinary item per show while giving it's history and crazy facts (Rebecca doesn't know the topic beforehand). It's funny, instructional and sometimes (most of the time) gross. Based out of Baltimore MD.
 
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The Splendid Table
Weekly+
 
American Public Media's The Splendid Table is public radio's culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, award-winning host Francis Lam leads listeners on a journey of the senses and hosts discussions with a variety of writers and personalities who share their passion for the culinary delights. Updated every Friday.
 
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Tempest Tossed
Monthly
 
Conversations on immigration and refugees that go beyond the predictable soundbites. Join Alex Aleinikoff and guests for in-depth discussions on what's happening on the ground and how to understand current policy debates.
 
A narrowly focused window into a town with a questionable history, amazing food, and a cult-church that might take your head off. This is an audio postcard delivered on the 15 of every month. Introducing Steve and Lucy, the two newest residents of the Boulder CO area's up and coming-est revitalized towns with a unique, and possibly ominous background. Sit back and enjoy as our protagonists regale you with reviews of unique restaurants, reports of anomalous geological shifts, and tales of sec ...
 
A Brief History of Food is a collection of essays, stories, and recipes of America’s culinary classics, written and told by Karen Miller.
 
Hello Hungry Hordes! Welcome to Something About Food? Diverse guests join culinary nerd Chef Chris Clarke to discuss their personal relationship with food and the tasty, memorable and outright ridiculous things they’ve eaten. Everyone is invited to the table!
 
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Veer Queer
Monthly
 
Veer Queer is an all inclusive LGBTQ+ podcast based out of Houston, TX about local and national issues affecting our community, hosted by Endesha Haynes and Julien Gomez and moderated by Mai Ha.
 
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Right Trac Detroit
Daily+
 
Maybe you left Detroit and want to know how its doing or your curious if the rumors are true. Either way this is what the people are saying about Detroit. Each week we have interesting and inspiring conversations with Detroiter's getting to know the city from the people that live there. Monday's or RTDMM (Right Trac Detroit Muisc Monday's) We speak with local musicians about their journey and check out 2 of their songs. Thursday's we write verbal history by speaking with the people in Detroi ...
 
New Orleans own media icon Wild Wayne explores culture, cuisine and lifestyle in NOLA and beyond with co-pilot Shawn Royal
 
Pass the Chipotle is a podcast produced and presented by Rocio Carvajal food history writer, cook and author, this show will take you to discover the edible treasures of Mexico’s gastronomic traditions with stories and interviews with cooks, authors and entrepreneurs. It will change the way you think about Mexican food, cooking and eating guaranteed! Rocio uses great storytelling to build bridges of dialogue and understanding across cultures, which is why the show has something to offer to a ...
 
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1910LIFESTYLE
Monthly
 
Steve Hogwood from Tucker Down Under explores the history of food in this little country on the bottom of the world, called Australia. Here we we travel back through time and meet the original Australian's, the first settlers, squatters, diggers, swaggies, farmers, the politics of food and the unsung heroes of the bush, oh, and have a few laughs on the way...
 
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The Gastro Nerd
Monthly
 
Julianne Feder, food nerd extraordinaire, gives you detailed backgrounds on everyday and exotic ingredients, along with unique stories about each one. Listen for simple recipes, consumer tips, interviews with some of the world's most notable chefs, and learn why each ingredient is a culinary treasure.
 
Created by LA Weekly food editor Katherine Spiers, this food anthropology podcast uncovers the history of the world's best culinary creations. Every episode, hosted by Spiers and Erin Mosbaugh, will focus on one particular dish: Katherine explains how, when, and why it was created, and Erin tells you where to get the best versions of it now.
 
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Coarse Ground
Rare
 
 
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American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, ...
 
Virginia Conversations is our live weekly program broadcasting from the mountains of Southwestern Virginia to the shores of Tidewater. The issues-oriented one-hour program is produced by Virginia Public Radio and focuses on timely topics of statewide interest. The program features interviews with studio guests and take calls from listeners.
 
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show series
 
Rocket scientist AND Pitmaster, Dr. Howard Conyers talks culinary history, grilling whole cows and value of education We kick off season 2 of the Wild WayneUnchained podcast AND recently ranked #3 in the WORLD! We salute all the people that have listened, downloaded, liked, commented, and spread the word about our pod! Our latest episode featur ...…
 
Regional cuisine is trendy, but it’s been the focus of New Orleans' restaurants for decades. We talk with restauranteur Richard 'Dickie' Brennan about growing up in Prudhomme and Emeril’s kitchens, how education empowers, and how New Orleanians live life. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…
 
The starchy dough is an everyday staple of several West African countries, and making it can be a physical and mental test of focus, strength, and stamina.
 
Not necessarily—there’s complicated environmental math involved.
 
This Filipino street snack turns three ingredients into something that’s sweet and crackly on the outside and pudding-like on the inside.
 
The moment you've been waiting for! Katie and Danielle talk about olive oil, the quintessential Italian ingredient, covering everything that olive can (and can't) do. --- Support this podcast: https://anchor.fm/gola/support
 
Now’s the time to start a German rum pot.
 
We spotlight bees: their important role in food and evolution, urban beekeeping, the mystery of colony collapse, and how to use honey in the kitchenBy American Public Media.
 
Sour beers are the new big thing, but humanity‘s first brews had tart, funky flavors. In this classic episode, Anney and Lauren explore the long history and microbial science behind sour beers. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisersBy iHeartRadio.
 
Ron and Leetal Arazi from NY Shuk want you to think of couscous as a meal’s nutty, flavorful main attraction—not just another side.
 
Though Louisiana isn t known for its tech community, Silicon Bayou has produced some pretty impressive tech companies over the years. One of the most impressive is a nationwide industry leader, Watch Systems. Mike Cormaci is president and co founder of the nearly 20 year old IT company that is well known to law enforcement agencies around the c ...…
 
In these bonus episodes, we try to answer your weird food questions. This week: How much kombucha would it take to get you drunk?
 
We are chatting with Ali Azimov of Lagman House about his family's restaurant, and introducing our listeners to Dungan cuisine. As Ligaya Mishan pointed out in The New York Times, "Lagman House is likely the first and only restaurant in the city to offer the food of the Dungans, Chinese Muslims descended from seventh-century Arab and Persian Si ...…
 
Say hello to Maryland’s deep fried crab cake.
 
In her new cookbook, Kitty Travers gives you a taste of the London ice cream shop where she scoops flavors like pea pod, carrot seed, and guava.
 
Food writer Hetty McKinnon combines a passion for vegetables with tips and techniques for quick summertime meals.By American Public Media.
 
What did early Americans think about science? And how did they pursue and develop their knowledge of it? Cameron Strang, an Assistant Professor of History at the University of Nevada, Reno and author of Frontiers of Science: Imperialism and Natural Knowledge in the Gulf South Borderlands, 1500-1850, joins us to investigate the early American wo ...…
 
Journeys associate producer Rebecca Nolan reports from Fort Wayne, Indiana, where she learns about how the city is returning to its rivers and revitalizing downtown.By Rebekah Nolan.
 
Plated Earth Food Fables are original short historical fiction stories about produce and its ability to connect people, culture, and history. This Food Fable tells a legend of Queen Victoria and the fabled extent of her desire for fresh mangosteen.By Specialty Produce Network.
 
The treat is so ancient that archeologists have found popcorn fossils.
 
Short recipes seem simple—until you turn on the stove.
 
Get to know one of the country’s stranger regional dogs.
 
This versatile category of Korean pickled vegetables is gaining a global presence. Anney and Lauren dive into the long history and delicious fermentation science behind kimchi. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisersBy iHeartRadio.
 
In the mid-aughts, NASCAR was everywhere. And so, for better or worse, were NASCAR-inspired cookbooks.
 
Meet the people who started and those who’ve been supported by two mission-driven culinary organizations, La Cocina and The League of Kitchens.By American Public Media.
 
Correspondent Tom Wilmer visits Greenwell Farms on the island of Hawaii to discover the world of Kona coffee and the art of cupping. Only coffee beans grown in the Kona District on the Big Island can claim the title Kona coffee. The identical bean grown on Kauai or Maui, for example, cannot legally be called Kona coffee.…
 
This week, we’re celebrating what would have been Julia’s 107th birthday on August 15, by featuring some of our favorite #JuliaMoments from the last few seasons. Tune in to hear friends, colleagues and admirers, including Jacques Pépin, Dorie Greenspan, Ruth Reichl and more share memories of Julia and how she inspired them. Inside Julia's Kitch ...…
 
There’s no such thing as a canola plant, but there is CANADA OIL.
 
In 2018, the U.S. wedding industry was worth an estaimted $75 Billion. The average wedding set the happy couple, or their parents, back by a whopping $44,000. That's nearly double the average cost of a just a year or two earlier.But, for every action there's an opposite and equal reaction. Today, brides are balking at spending big money on wedd ...…
 
In these bonus episodes, we try to answer your weird food questions. This week: Is cereal soup?
 
Picnics haven’t always been casual affairs – they haven’t even always been held outdoors. Anney and Lauren explore the twisting history of picnicking and picnic baskets (aka hampers). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisersBy iHeartRadio.
 
The sweet, colorful allium is a perfect starting point for chaotic, hungry dinnertime improvisation.
 
And given its intelligence...should we eat it at all?
 
2019 marks the 400th anniversary of two important events in American History: The creation of the first representative assembly in English North America and the arrival of the first African people in English North America. Why were these Virginia-based events significant and how have they impacted American history? Cassandra Newby-Alexander, a ...…
 
Our guest is James Kumm, the owner of Landmark Wine and Spirits in Chelsea, Manhattan. At the back of the store is a special section Minoru's Sake Shop that features regional sake. He is recognized as one of the professionals who effectively promote the preciousness of Japanese sake by the Consulate General of Japan. Today, we will discuss Jame ...…
 
The Food Buzz highlights specific produce facts and history to help guide future produce exploration.By Specialty Produce Network.
 
The days of cupcakes and Cronuts are behind us. It’s time to take a fresh look at an old pastry-case friend.
 
Join us for this week's podcast in Episode 31 of Marrow in the Making, in which we get to interview our sixth guest, Zac Perez, in the very relaxed setting of our living room in Santa Fe, New Mexico. On July 31, 2019, we discussed everything the historical roots of Feast Days to the current culinary landscape in Santa Fe, New Mexico.Want to kno ...…
 
Join us for this week's podcast in Episode 30 of Marrow in the Making, in which we chronicle our cooking adventures in The Book of Jewish Food and read our blog Beef Blintzes and Pesah Pastry. Thanks for listening!By Elais and Gary - MIM.
 
Join us for this week's podcast in Episode 29 of Marrow in the Making, in which we chronicle our cooking adventures in The Book of Jewish Food and read our blog A Meal Fit For A King. Thanks for listening!By Elais and Gary - MIM.
 
Join us for this week's podcast in Episode 28 of Marrow in the Making, in which we chronicle our cooking adventures in The Book of Jewish Food and read our blog Sharing Is Caring. Thanks for listening!By Elais and Gary - MIM.
 
Join us for this week's podcast in Episode 27 of Marrow in the Making, in which we chronicle our cooking adventures in The Book of Jewish Food and read our blog From Soup To Sponge. Thanks for listening!By Elais and Gary - MIM.
 
Strange name aside, it’s a party planner’s best friend.
 
Forget buttermilk for a second. A soak in yogurt is great for lamb, beef, goat, and particularly chicken.
 
Some serious engineering is required to bring us to space -- and to bring us really good barbecue. We chat with Dr. Howard Conyers about how he applies his knowledge of each to the other as a rocket scientist and barbecue pitmaster. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers…
 
While they're still in Rome together, Katie and Danielle take a trip to the local market to buy only the essentials: fruit, vegetables, underwear...listen to learn about the culture of market shopping in Italy! --- Support this podcast: https://anchor.fm/gola/support
 
The aquacultural benefits of eating purple sea urchins. Making rice salad and savory breakfast. America’s Test Kitchen on perfect home-cooked falafel.By American Public Media.
 
This week John and Rebecca play catch up with Ketchup. We learn about it's history, how it changed when it got to America and how it took over...... THE WORLD. We also run through some fun facts and laugh our faces off over the screaming cowboy. Thanks for listening!!By Learn about food and cooking with John Houser III & Rebecca Madariaga.
 
In 2005, Slow Food USA declared the 17th century Gravenstein apple a heritage food. But despite the efforts of several organizations to preserve this historically important apple, it is now listed on the Slow Food’s Ark of Taste as an endangered American food. Why has such a flavorful fruit fallen out of favor? The attributing factors are sever ...…
 
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