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 flavors of their homes, thus founding an Italian American foodway. Recipes are discussed from Lucinda's new book...
Mar 19, 2025•53 min•Ep. 408
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 indigenous nuts, seeds and salts to the colonial imposition of bouillon cubes, the author educates us on how the geog...
Feb 15, 2025•1 hr 3 min•Ep. 407
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 culinary innovators, as well, keeping up with modern methods and tastes that reflect the world today from wit...
Jan 17, 2025•45 min•Ep. 406
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 Taste of the Past by becoming a member ! A Taste of the Past is Powered by Simplecast . See Privacy Policy at ...
Apr 10, 2024•51 min•Ep. 405
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 newest: a beautiful new book, The Jewish Holiday Table . Heritage Radio Network is a listener supported nonprofit ...
Mar 07, 2024•38 min•Ep. 404
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 episode of A Taste of the Past. Heritage Radio Network is a listener supported nonprofit podcast network. Sup...
Nov 14, 2023•37 min•Ep. 403
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 over culinary authenticity, they uncover new ways to understand food and the social rules that shape our mea...
Oct 25, 2023•42 min•Ep. 402
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 adapted to intermittent fasting? And, what might this ancient, ascetic ritual offer us today? Heritage Radio Netwo...
Oct 04, 2023•41 min•Ep. 401
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 helps lead to food sovereignty and sustainable foodways. Heritage Radio Network is a listener supported nonp...
Sep 20, 2023•42 min•Ep. 400
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 listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member ! A Taste of the ...
Jun 28, 2023•48 min•Ep. 399
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 supported nonprofit podcast network. Support A Taste of the Past by becoming a member ! A Taste of the Past is...
Jun 15, 2023•46 min•Ep. 398
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 Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member...
Jun 01, 2023•49 min•Ep. 397
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 fellow podcaster here at HRN with her show All in the Industry , is a hospitality public relations specialist who...
May 04, 2023•41 min•Ep. 396
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 and misconceptions surrounding its importance in her recent book, " Spoiled: The Myth of Milk as Superfood ," ...
Apr 13, 2023•50 min•Ep. 395
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 . Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by bec...
Mar 23, 2023•47 min•Ep. 394
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 influences the various island cuisines. Katie Parla ’s new book, Food of the Italian Islands , explores and descri...
Mar 09, 2023•48 min•Ep. 393
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 global of dishes--despite its many guises. Food writer Sejal Sukhadwala describes the history, etymology, and ...
Feb 09, 2023•45 min•Ep. 392
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 nonprofit podcast network. Support A Taste of the Past by becoming a member ! A Taste of the Past is Powered b...
Jan 26, 2023•44 min•Ep. 391
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 history and future of the slippery stuff from his new book, " The Great Gelatin Revival ." Heritage Radio Netw...
Jan 12, 2023•44 min•Ep. 390
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 member ! A Taste of the Past is Powered by Simplecast . See Privacy Policy at https://art19.com/privacy an...
Dec 01, 2022•52 min•Ep. 389
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, shares the story. Photo Courtesy of Butterball . Heritage Radio Network is a listener supported nonprofit pod...
Nov 10, 2022•49 min•Ep. 388
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 listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member ! A Taste of...
Oct 21, 2022•54 min•Ep. 387
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 podcast network. Support A Taste of the Past by becoming a member ! A Taste of the Past is Powered by Simpl...
Oct 14, 2022•48 min•Ep. 386
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 culinary heritage and began the formation of ideas for his own approach to cooking. And he sought help and colla...
Sep 22, 2022•44 min•Ep. 385
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 America. Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past ...
Sep 15, 2022•44 min•Ep. 384
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 place in the cookery of Naples. Photo Courtesy of Jeffrey CC BY 2.0 via Wikimedia Commons Heritage Radio Net...
Sep 08, 2022•52 min•Ep. 383
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 Association of Fairs and Expositions , who discusses the history behind the agricultural fair and how fairs h...
Aug 11, 2022•42 min•Ep. 382
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 talk about this very special holiday and to share recipes from her new cookbook, WATERMELON and RED BIRDS: ...
Jun 09, 2022•55 min•Ep. 381
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 All Time for more than five consecutive years. Founder and CEO Young Chang talks about the 100-year-old recipe...
Jun 02, 2022•40 min•Ep. 380
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 supported nonprofit podcast network. Support A Taste of the Past by becoming a member ! A Taste of the Past is Power...
May 12, 2022•50 min•Ep. 379
