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A Taste of the Past — Arts
A Taste of the Past

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.

Copyright: © 2016 Heritage Radio Network

Latest Episodes:

Episode 294: Raising Cane Mar 22, 2018

Show notes

On this episode, Linda welcomes Kat Johnson, HRN's Communications Director, to share an panel she moderated at the 2018 Charleston Wine + Food festival. Kat welcomed Jerome Dixon and Doc Bill Thomas from Georgia Coastal Gourmet Farms, Chef Sean Brock of Husk, and Glenn Roberts of Anson Mills to talk about the repatriation of Purple Ribbon Sugar Cane to Sapelo Island, home of the Gullah-Gechee community Hog Hammock.

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Episode 293: What Makes a Cookbook a Classic? Mar 15, 2018

Show notes

Marvin Taylor, Director and Archivist of NYU Fales Library and Special Collections, has been instrumental in building one of the top culinary collections in the nations. He and Linda discuss the meaning of classic cookbooks and other archival materials that can help us piece together the past.

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Episode 292: History and Evolution of the American Restaurant Chef Mar 08, 2018

Show notes

In his book Chefs, Drugs and Rock & Roll, Andrew Friedman takes us back in time to witness the remarkable changes in the American dining scene and evolution of the American restaurant chef in the 1970s and '80s. Using oral histories told primarily in the words of the people who lived it Friedman writes about the pioneers behind Chez Panisse, Spago, River Cafe and other landmarks as well as many of the the young cooks like Jonathan Waxman, Tom Colicchio, and Mario Batali who went on to become household names. Friedman shares those stories with Linda on this informative episode.

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Episode 291: Hidden Cooks in the White House Mar 01, 2018

Show notes

African Americans have worked in presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Award-winning author and food historian Adrian Miller explores the lives of these men and women in his book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas (UNC Press, 2017). Miller gives us a glimpse of what life was like for these culinary artists, and he incorporates their White House experiences into the larger history of African American foodways, American foodways, and its cultural impact both at the White House and nationwide.

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Episode 290: The History and Evolution of Noodles Feb 15, 2018

Show notes

Just about every culture has some form of noodles. But when and where did noodles first appear? Food historian Ken Albala joins Linda to untangle the noodle's history.

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Episode 289: Tasting Ancient Rome: Recreating Ancient Recipes and What Archaeology Tells Us Feb 01, 2018

Show notes

What is most commonly known about the food and dining of Ancient Rome comes from vivid—and often fictional—descriptions of exotic foods of lavish banquets of the wealthy. But further study reveals an approachable cuisine of the Mediterranean in ancient times. Farrell Monaco describes how she combines her background in archaeology to study and recreate many of those dishes.

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Episode 288: David Shields, The Seed Sleuth, Repatriating Heirloom Crops Jan 18, 2018

Show notes

Good news to David Shields is that the Speckled Whippoorwill Cowpea, Jimmy Red whisky corn, or the Sicilian Timilia strain of durum wheat has been located, identified, and successfully grown and harvested. And further success means that many of these formerly lost seeds are added to the Ark of Taste, Slow Food's global register of the most flavorful, historically resonant, and imperiled foods. David sat down with Linda to discuss some of the recent searches for seeds and why they are important in the final flavors of regional dishes.

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Episode 287: Rediscovering Acadian Cuisine Nov 30, 2017

Show notes

Who were the Acadians? What was their food culture and cuisine? Food writer and journalist Simon Thibault, talks about exploring his Acadian roots and reacquainting himself with the food and recipes from his family’s past which he documented in his new book, Pantry and Palate: Remembering and Rediscovering Acadian Food. It’s a cookbook filled with old food traditions, recipes and anecdotes “seasoned with history.”

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Episode 286: History of Professional Cooking in America Nov 09, 2017

Show notes

Culinarians are and were intellectually curious, aesthetically experimental, and gastronomically evangelical. In his new book, The Culinarians: Lives and Careers from the First Age of American Fine Dining, Dr. David Shields traces the stories of 175 lives and careers of chefs, caterers, and restaurateurs who raised the profession of cooking and fine dining in America to an art form.

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Episode 285: Keeping Traditions Alive: Authentic Italian Nov 02, 2017

Show notes

Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive.

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