On this week’s episode of A Taste of the Past, Linda Pelaccio is talking about ancient and whole grains with Maria Speck, IACP award winning author of the NYTimes notable book Ancient Grains for Modern Meals. Topics include Maria’s upbringing with whole grains, the health benefits of eating grains, and why ancient grains have become fashionable in the food world. Quinoa has been back on the scene for a while, but learn about some lesser known grains such as emmer, kamut- and the most ancient of them all- einkorn. Maria’s book includes grain dishes for all of your courses- appetizers, meals, and deserts! Listen to this episode, and you will be an ancient grain expert. This episode is sponsored by <a href="http://www.cainfive.com">Cain Vineyard and Winery</a>.
 
<img src="http://suvirsaran.typepad.com/.a/6a00d8341d8a5253ef015432db3229970c-400wi" /> 
<h4>“The key and my passion is to tell people that whole grains can taste really good.”</h4>
“In average supermarkets, grain selections are becoming bigger and bigger.”
“A big trend in baking is that bakers are looking for local grains and freshly-milled flour.”
— Maria Speck on A Taste of the Past

Episode 104: Origins of the Modern Cookbook

Culinary historian Linda Pelaccio takes a journey through the history of food. Take a 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.