A Taste of the Past

Latest Episodes:

Episode 324: The Ancient Secret of Cetara: Colatura di Alici Mar 21, 2019

Show notes

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 into the middle of the town's debate.

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Episod 323: Irish Classics Mar 14, 2019

Show notes

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.

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Episode 322: Bartolomeo Scappi: History Reimagined Mar 07, 2019

Show notes

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 historical details on the Vatican and its occupants, and also architectural details of Roman estates… and, of course, descriptions of Scappi’s recipes and dishes.

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Episode 321: Accidental Farmers: How the Jamisons Became part of the Food Revolution Feb 21, 2019

Show notes

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 world. They join Linda on this episode to talk about their experiences, stories, and recipes which they have written down in a new book that humbly declares that they achieved sustainable farming due to "pure survival techniques.

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Episode 320: 30 generations of Olive Oil - Frescobaldi Feb 07, 2019

Show notes

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 joins Linda to share the story behind Laudemio, now a consortium of 21 producers.