A Taste of the Past
A Taste of the Past
Heritage Radio Network
Refresh episodes
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.
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 centuries along with their distinct regional cuisine.
Oct 18
57 min
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.
Sep 18
38 min
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. Guest host Julia Fleisch interviews the League's founder, Lisa Gross, about the philosophical foundations of League of Kitchens.
Aug 20
37 min
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 of the Past by becoming a member!
Aug 12
50 min
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, immigration history, migration patterns and agricultural variations in each episode. Expect to gain new insights about Midwestern foodways through compelling interviews with historians, authors, chefs and makers; each of whom brings a unique perspective on the Midwest's culinary story. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas. Keep A Taste of the Past on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Jul 8
49 min
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.
May 7
50 min
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.
Apr 25
46 min
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.
Apr 3
50 min
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 Black America, traces the history of the relationships between the struggle for civil rights and the expansion of the fast food industry.
Feb 24
34 min
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.
Feb 6
48 min
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