Best Linda Pelaccio podcasts we could find (Updated August 2019)
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A Taste of the Past
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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.
 
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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 ...…
 
Pickling is an ancient method of preserving foods, and even though the preservation need is no longer the major importance in today’s gastronomic world, pickled foods are valued more as a food that excites and delivers those desired, assertive flavors. Fermentationist Jori Jayne Emde of Lady Jaynes Alchemy talk about the process and Zach Meyer ...…
 
William Dickinson first drilled for brine in 1817, in western Virginia, using a hollowed-out tree trunk for piping, The town soon became the "salt capial of the east." Today, two 7th generation descendants of Dickinson, siblings Nancy Bruns and Lewis Payne, have reinvented this storied tradition, transforming the process by using natural and en ...…
 
Community cookbooks—you know, those spiral bound collections with each contributor credited--began as a way for women to come together and share recipes and to support a common cause be it a local church, school, club, or other fundraising goal. The concept became so popular and spread rapidly throughout the nation that more than 3,000 charity ...…
 
Have you ever marveled at the delicately complex beauty of a plate of Japanese food? A dish is considered well-harmonized in Japanese when it is peaceful to look at. This arrangement of food on the plates in Japan or at Japanese restaurants is largely dictated by the rules of moritsuké, or serving arrangement. These are a set of styles that dra ...…
 
The prosperity of the 1950's kicked off the revolution in technology and design that transformed the American kitchen from scullery to the central great room of the modern home. Modern pastel colored appliances and kitchen products made by companies whose names became household synonyms for convenience were representative of the era. Writer and ...…
 
New York City-based Senegalese chef Pierre Thiam has heightened the profile of West African cuisine in the United States with his restaurants and award-winning cookbooks Yolélé and Senegal. His new mission is to popularize the ancient supergrain FONIO in the U.S. and help farmers across the drought-prone Sahel region. A Taste of the Past is pow ...…
 
The cuisine of the Italian south has been called the soul of Italian cuisine and bedrock in the history of Italian cooking. 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 ...…
 
The Basque region of Spain is a food lover's mecca. From the endless variety of pintxos--the small bites offered at hundreds of bars--to rustic ciderhouse dinners; and from over 20 Michelin-starred restaurants to private gastronomic clubs, there is clearly a strong culture of food and dining. San Sebastián, once a humble fishing village, is at ...…
 
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. People clamored for the artisanal product and asked for more. Now the town is embroiled in a "be car ...…
 
It's been 30 years since Irish cooking personality Darina Allen started SIMPLY DELICIOUS, her original television program and cookbook series. Today she looks back over that period of time and talks about the tried and true Irish dishes that she has gathered for her newest book, Simply Delicious: The Classic Collection. She reflects on how the ...…
 
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. From Scappi’s original cookbooks and her extensive research on the popes and cardinals for whom he worked, King recreates and fabricate ...…
 
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. As sheep farmers they learned techniques that harked back to historic methods which have roots in pre-industrial and European farming. Their ...…
 
In medieval times the term Laudemio indicated the best part of the harvest reserved for the feudal lord. 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. Matteo Fescobaldi, the 30th generation of the wine and olive oil family jo ...…
 
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. Twenty-five years ago award-winner cookbook author Darra Goldstein introduced a generation of cooks to the culture and cuisine ...…
 
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 ...…
 
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 ...…
 
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 ...…
 
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, photogra ...…
 
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 e ...…
 
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. A Taste of the Past is powered by Simplecast…
 
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 groceri ...…
 
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 earl ...…
 
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 Res ...…
 
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 h ...…
 
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 ...…
 
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 fi ...…
 
Mary Randolph wrote The Virginia Housewife Cookbook, first published in 1824. But who was she and who was in the kitchen doing the cooking? Dr. Leni Sorensen, a writer, chef, and Jefferson's Monticello resident culinary historian, joins Linda to talk about the kitchens, cooking methods, and enslaved cooks who influenced the recipes and methods ...…
 
Trying to pinpoint origins of cuisines from the Caribbean is not an easy task. The many traders, invaders, colonists, and travelers left bits and pieces of their cuisines that became incorporated in the island food cultures. And Like most Caribbean islands, Jamaican foods are derived from many different settlement cultures, including British, D ...…
 
Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky, author of the new book "Milk! A 10,000 Year Food Fracas" is the perfect person to tell it. HRN's Kat Johnson interviewed Mark last month at MOFAD, (Museum of Food and Drink) and shares it here with us. In ...…
 
From the 1920s through the 1940s "Aunt Sammy's Housekeeper's Chat" was a hit food radio program created by the USDA Bureau of Home Economics. Aunt Sammy doled out recipes, kitchen tips, and other household advice. She was so popular that the spin-off recipe book stayed in print for 50 years. But who was she? Justin Nordstrom, editor of the newl ...…
 
America's agriculture has undergone many changes in the past century. One of the major changes is the growth of soy bean farming and how the little-known Chinese transplant became the nation's largest cash crop. Matthew Roth joins Linda to share the history and stories from his book, Magic Bean: Rise of Soy in America. A Taste of the Past is po ...…
 
The adage "Power of the Press" is never truer than when it comes to restaurant reviews. A review can make or break a business, and more than that, it serves as a reliable guide to diners' experiences. Longtime restaurant critic and food writer Mimi Sheraton shares her insights and experience and sheds some light on the history of restaurant rev ...…
 
Arabs have always been great traders, collecting spices and ingredients from the early Silk Road routes right through the expansion of Islam from North Africa to South Asia. With the ingredients came the development of recipes and dishes unique to the various locations. Anissa Helou has lived and traveled widely in these regions and has become ...…
 
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 c ...…
 
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 h ...…
 
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 i ...…
 
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 ...…
 
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 A ...…
 
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 ...…
 
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. A Taste of the Past is powered by Simplecast…
 
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, Sp ...…
 
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 Amer ...…
 
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. A Taste of the Past is powered by SimplecastBy Heritage Radio Network.
 
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 r ...…
 
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 flav ...…
 
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 w ...…
 
Culinarians are and were intellectually curious, aesthetically experimental, and gastronomically evangelical. In his new book, The Culinarians: Lives and Careers from the First Age of American Fine Dining, Dr. David Shields traces the stories of 175 lives and careers of chefs, caterers, and restaurateurs who raised the profession of cooking and ...…
 
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. A Taste of the Past is powered b ...…
 
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