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. A Taste of the Past is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://ar...
Apr 25, 2020•47 min•Ep. 350
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. A Taste of the Past is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/p...
Apr 03, 2020•52 min•Ep. 349
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 expansi...
Feb 25, 2020•35 min•Ep. 348
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. Photo Courtesy of Barry Goldstein A Taste of the Past is powered by Simplecast . See Privacy Policy at https://art19.com/privacy an...
Feb 06, 2020•51 min•Ep. 347
Technology and industry put more food on the shelves and in markets by extending the life of perishable goods with canning and processing methods. But was the food safe? By the late 19th century, the American food supply was rife with frauds, fakes, and deadly chemicals. It affected everything from milk and beef, black pepper and mustard to candy, whiskey and soda. It took one man, Dr. Harvey W. Wiley, chief chemist of the USDA, his entire career to campaign for food safety and consumer protecti...
Jan 30, 2020•52 min•Ep. 346
Who ever thought a video series about watching old Italian grandmothers making pasta would become a hugely successful YouTube channel ? Food writer Vicky Bennison saw something special and spent over five years filming and interviewing the women who became "Pasta Grannies." Traditional regional recipes and techniques will be preserved thanks to her foresight and work. And now there's a companion cookbook that shares not only the recipes but also the extraordinary stories of these endearing women...
Jan 23, 2020•48 min•Ep. 345
Charles Feltman, a German immigrant, invented the hot dog in Coney Island during the summer of 1867 as a convenient way for beachgoers to enjoy quality sausages on a bun without plates and silverware. The business closed in 1954, but the name lived on. Now entrepreneur and historian Michael Quinn and his brother have resurrected the brand FELTMAN'S OF CONEY ISLAND and tell us all about the history. The holiday season is all about food and community. There’s no better time to show your support fo...
Dec 19, 2019•38 min•Ep. 344
There are certain iconic restaurant dishes that defined the course of culinary history over the past 300 years, known as a chef's signature dish. Now an international team of culinary experts has featured 247 of those dishes in a new book, Signature Dishes That Matter . LInda's guest, writer and editor Christine Muhlke , wrote the texts that describe the dishes' histories as well as providing context and connections between chefs and culinary movements to create an innovative and fascinating his...
Dec 12, 2019•45 min•Ep. 343
LIVE FROM INDUSTRY CITY: Linda interviews Ed Levine, food writer, author, and founder of one of the top food and cooking websites, SeriousEats.com. From a serious pizza taster to a serious website founder, Ed Levine had one mantra: “YOU ARE ONE OF THOSE people who refuse to lose who end up finding success.” It is the mindset that Levine carried with him throughout the ups and downs of his career. This tumultuous journey is also the primary focus of his latest book Serious Eater: A Food Lover’s P...
Dec 05, 2019•48 min•Ep. 342
Restaurant guides have been around for centuries since Grimod de La Reyniére published his Almanach des Gourmandes in1804. These guides were usually opinions of one writer about upscale restaurants or coupled with travel guides. Then along came Zagat in 1979, a restaurant guide for the people by the people founded by Tim and Nina Zagat. Forty years since its launch it is enjoying a resurrection of sorts. After having been dormanat for a few years TheInfatuation.com bought the rights to Zagat and...
Nov 21, 2019•39 min•Ep. 341
It’s been nearly ninety years since Irma S. Rombauer self-published the first edition of Joy of Cooking in 1931. It quickly rose in popularity and soon became the “kitchen bible,” shaping the recipes and techniques of home cooks. Irma’s daughter, Marion Rombauer Becker, revised and wrote the 6th edition in 1975, now considered a classic. Today there is a new, modern edition which reclaims many of the lost recipes over the years and adds a few new ones. John Becker, Marion's grandson and great-gr...
Nov 14, 2019•51 min•Ep. 340
Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad. The award-winning food writer Fuchsia Dunlop has done much to introduce the finer flavors of Sichuan cuisine. She has revised her 2001 book, Land of Plenty, to create a more encompassing book of the culture and recipes of Sichuan Food. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio ....
Nov 07, 2019•44 min•Ep. 339
What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America , explores the question in his newest book, AMERICAN CUISINE, and How It Got This Way. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio . Our tenth anniversary bacchanal is a rare gathering of ...
Oct 31, 2019•48 min•Ep. 338
What do football games, concerts, NASCAR, and similar outdoor gatherings have in common? Tailgate parties, or "tailgating" as it's commonly called. It's an American cultural phenomenon, and my guest today, Lynne Weems Ryan, whose moniker is Tailgage Buzz , is well-versed in the art and history of these social gatherings. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio . Our tenth anniversary bacchanal is a rare gathering of your favorite ...
Oct 24, 2019•49 min•Ep. 337
“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author. In his book, Seeking the South: Finding Inspired Regional Cuisines , Rob describes how the clash of cultures and ever-shifting mix of people who have moved through Southern regions have influenced the cuisine, making it culturally rich with distinct regional differences. A Taste of the Past is powered by Simplecast. See Privacy Policy at https://art19....
Oct 03, 2019•49 min•Ep. 336
Fans of the TV series " Downton Abbey " are excitedly awaiting the premiere of the movie on Friday of this week. And coinciding with the movie's release is the publication of " The Official Downtown Abbey Cookbook ," by Annie Gray , one of Britain's leading food historians who joins Linda on today's episode. Dr. Gray researched recipes from historical sources for the meals seen on the show and includes notes on the ingredients and customs of the time. She gives a warm and fascinating insight int...
Sep 19, 2019•53 min•Ep. 335
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 several and, fortunately,so are it's supporters. Joining me to discuss the Gravenstein apple's perilous future are Chris Mittelstaedt, a produce expert and Fou...
Aug 01, 2019•41 min•Ep. 334
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 from Claussen (Kraft-Heinz,) one of America's top choice, commercially produced pickles shares their history. It's HRN's annual summer fund drive, this is...
Jul 18, 2019•45 min•Ep. 333
Today, we are rerunning Episode #52 of A Taste of the Past, in which we spoke with Molly O'Neill . Molly passed away this week, and she will be sorely missed. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10t...
Jun 20, 2019•32 min•Ep. 332
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 environmentally friendly concepts to produce small-batch finishing salt. On the very same family farm where William Dickinson lived and made salt, Nancy an...
Jun 13, 2019•48 min•Ep. 331
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 cookbooks were published between 1864 and 1922, according to Feeding America , an historic cookbook project of Michigan State University . Antiquarian boo...
May 30, 2019•53 min•Ep. 330
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 draw on the ideas of balance and contrast established centuries ago. Elizabeth Andoh, an authority on Japanese food and culture, TasteofCulture.com, explains...
May 23, 2019•58 min•Ep. 329
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 design curator Sarah Archer has documented this movement in her new book, The Midcentury Kitchen , and joins Linda to talk about it. A Taste of the Past ...
May 16, 2019•47 min•Ep. 328
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 powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
May 09, 2019•46 min•Ep. 327
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 by later generations. Katie shares her insights into the history and culture of the southern regions that shaped the country’s soulful cuisine. A Taste o...
Apr 18, 2019•47 min•Ep. 326
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 the center of all this gastronomy. San Sebastian native and culinary tour guide Lourdes Erquicia shares the history of the region and its food traditions....
Apr 11, 2019•44 min•Ep. 325
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 careful what you wish for" scenario. Culinary history scholar Claire Alsup spent several months in Cetara examining the history and process, and was thrust...
Mar 21, 2019•55 min•Ep. 324
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 cuisine has evolved over the years and descibes the traditional Irish recipes that have endured. A Taste of the Past is powered by Simplecast . See Priv...
Mar 14, 2019•49 min•Ep. 323
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 fabricates the missing pieces of the first ""celebrity chef's"" life. As one reviewer wrote: It’s not a meant as a scholarly novel, but merits recognition for h...
Mar 07, 2019•48 min•Ep. 322
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 lamb gained traction and was declared the best in the country by some of the top chefs and their customer list became a veritable who's who of the food w...
Feb 21, 2019•47 min•Ep. 321
