A Taste of the Past

Latest Episodes:

Episode 204: Nordic Cuisine May 07, 2015

Show notes

This week on A Taste of the Past, host Linda Pelaccio is taking listeners on a journey to Iceland! Welcoming guest Jody Eddy, author of the new cookbook “North: The New Nordic Cuisine of Iceland,” to chat about one of the most beautiful and untouched places on Earth and its utterly unique and captivating food scene. Characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants, Jody shares intriguing details of the Icelandic plate featuring chef Gunnar GÃslason’s Restaurant Dill. This book is GÃslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, offering an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, “North” is also a celebration of Iceland itselfâ€”the inspiring traditions, stories, and people who make the island nation unlike any other place in the world. Tune in for highlights and more from Jody! This program was brought to you by Bonnie Plants.

“One thing that maybe confuses people about Nordic cuisine is, well, what is it? It’s just about appreciating the place, the ingredients and traditions.”

—Jody Eddy on A Taste of the Past

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 203: The Middle Eastern Roots of Spices and the Early Globalization of Food Apr 23, 2015

Show notes

On this week’s episode of A Taste of the Past, host Linda Pelaccio takes listeners on a vivid and far-ranging journey across time and space on the ancient spice trades with Dr. Gary Nabhan. Talking about his new book, “Cumin, Camels, and Caravans, A Spice Odyssey,” Gary draws on his own family’s history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, he describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade. Gary relays to Linda his travels along four prominent trade routesâ€”the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real (for chiles and chocolate)â€”and follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics such as cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines. With the idea that spices are viewed as political, religious, and cultural tools, Gary and Linda also touch upon how a more virtuous multicultural globalized society may be achieved in the future. Tune in to this fascinating episode! This program was brought to you by Whole Foods Market.

Photo via US Library of Congress

“I think we have to learn of the costs embedded in our own history to get right the balance between local and global.”

—Dr. Gary Nabhan on A Taste of the Past

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 202: Sugar and its Dark History Apr 16, 2015

Show notes

This week on A Taste of the Past, host Linda Pelaccio is talkin’ sugar and its checkered, dark past with guest Andrew F. Smith, author of “Sugar: A Global History.” It’s no surprise that sugar has been on our minds for several millenia. First cultivated in New Guinea around 8,000 B.C.E., this addictive sweetener has since come to dominate our appetites-whether in candy, desserts, soft drinks, or even pasta sauces-for better and for worse. Offering highlights of the book and other historical factoids of this simultaneously beloved and reviled ingredient, Andy relays how sugar has held its incredible value as a global commodity up against its darker legacies of slavery and widespread obesity. Tune in to hear a layered and definitive tale of sugar and the many people caught in its spell-from barons to slaves, from chefs to the countless among us born with that insatiable devil, the sweet tooth. This program was brought to you by Cain Vineyard & Winery.

“The American Revolution is directly tied to sugar and molasses.”

“It wasn’t until the late 19th century that you had the granulated sugar and sugar cubes and things that we now know and and love.”

“Companies now have several different names for sugar so it doesn’t look like it’s the number one ingredient, which it is.”

—Andrew F. Smith on A Taste of the Past

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 201: Live From the IACP: Anne Willan Apr 09, 2015

Show notes

This week on A Taste of the Past, host Linda Pelaccio takes listeners along to the recent International Association of Culinary Professionals Conference held in Washington, DC, and chats with the distinguished Anne Willan. Anne Willan has had an extraordinary career in the culinary arts and is recognized as one of the world’s preeminent authorities on French cooking and even founded Ã‰cole de Cuisine La Varenne in Paris in 1975. Inducted into the James Beard Foundation Awards Hall of Fame for her “body of work” in May, 2013, Anne has more than 50 years of experience as a teacher, author and culinary historian. She has written more than 30 books, including the influential La Varenne Pratique and the 17-volume, photo-illustrated Look and Cook series, showcased in a 26-part PBS program which she hosted. Her books have been translated into more than two dozen foreign language editions. Tune in asLinda speaks with this living culinary legend, live on the scene, about her new book “Secrets from the La Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know,” plus a lot more! This program was brought to you by Cain Vineyard & Winery.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 200: Italian Food & Feasts Apr 02, 2015

Show notes

This week on A Taste of the Past, host Linda Pelaccio welcomes Judy Witts Francini to talk all about the food of Italian feasts! Despite not being Italian herself, Judy has an impressive Italian culinary resume including Divina Cucina cooking classes and tours as well as a cookbook and smartphone app. Telling Linda how she initially fell in love with Italy and Italian cooking, her journey to culinary expertise has been nothing if not impressive. Going month to month featuring Italian holidays and festivals, Judy relays all the delicious details of the seasonal foods served plus more. This program was brought to you by Edwards VA Ham.

“It’s so much fun to be in a village for a festival, for a celebration; when I organize my culinary courses I like to organize it around a festival.” [15:30]

—Judy Witts Francini on A Taste of the Past

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 199: Nowruz: Persian New Year Traditions Mar 19, 2015

Show notes

The vernal equinox is upon us and with it brings the start of spring! It is also the beginning of the ancient Persian New Year celebration of Nowruz, and on this week’s A Taste of the Past, host Linda Pelaccio is talking to the “guru of Persian cuisine,” cookbook author, and culinary educator Najmieh Batmanglij all about the history and food traditions of the holiday. Having just baked a batch of baklava, Najmieh goes on to share the meaning behind certain dishes and that are vital to a proper celebration. After the break, Linda and Najmieh delve into the essential ingredients to Persian cuisine and how many date back thousands of years. Rounding out the show, it is discussed that Nowruz is not a secular holiday, rather a celebration of the Earth for everyone to enjoy. Tune in for a wonderful show! This program was brought to you by Cain Vineyard & Winery.

Photos and recipe from Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij Â© 1986, 2015, courtesy of Mage Publishers, www.mage.com
“In Iran, food is an essential part of every ceremony.”

“Noodles represent the path of life and by eating them you unravel the difficulties of your life… you must eat noodles!”

“In Iranian, feasting your eyes is as important as your tastebuds.”

—Najmieh Batmanglij on A Taste of the Past

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 198: Automat: The History, Book & Movie Mar 05, 2015

Show notes

Americans once sipped coffee and ate pie around communal tables, sharing their struggles and dreams with strangers at Horn & Hardart’s iconic Automat. This week on A Taste of the Past, host Linda Pelaccio is talking the history of the automat with Marianne Hardart, the great-granddaughter of Automat co-founder Frank Hardart; her father, Augustin, was the last of three generations of Hardarts to manage the Automats. But, what exactly is an Automat? Marianne explains it was a ‘fast food’ restaurant where hot foods and drink were served by coin-operated vending machines that were stocked by actual kitchens making items fresh. Talking about all things Automat, after the break, Linda welcomes Lisa Hurwitz, the Director and Producer of The Automat, The Horn & Hardart Documentary Film (check out the Kickstarter campaign here). Adding her thoughts on the topic and sharing why the Automat is an important piece of American culinary history, she relates how more than just entertainment, The Automat is a parable of how we once dined happily together before turning to the isolated and unhappy experience offered by today’s fast food, a bad deal that no amount of advertising can disguise. This program was brought to you by Bi-Rite Market.

“There was nothing automatic about it, which was sort of a joke in the beginning, it involved several people to get the food from one place in the restaurant to another. What it evolved into was this machine that you put in a nickel and opened a door and pulled out your meal.” [5:55]

—Marianne Hardart on A Taste of the Past

“The Automat, for me, just had so much personality and character and for someone like myself who never experienced it first hand when I learned about the Automat I was extremely fascinated by the concept.” [18:45]

—Lisa Hurwitz on A Taste of the Past

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 197: History of Food in India Feb 26, 2015

Show notes

From dal to samosas, paneer to vindaloo, dosa to naan, today’s A Taste of the Past is delving into the history of the food in India. Host Linda Pelaccio welcomes guest Colleen Taylor Sen, a culinary historian and writer who has specialized in the cuisine of the Indian subcontinent, to the show to dissect this country’s rich culinary traditions. The cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen and her recently released book “Feasts and Fasts: History of Food in India” examine the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. After the break, Colleen talks about India’s beliefs in food as medicine as it pertains to Ayurveda plus much more. This program was brought to you by Underground Meats.

“One vegetable that’s played a key role in Indian cuisine is the eggplant…in my research I kept coming across the eggplant, probably because of its ability to absorb flavors.” [4:05]

“Very few Indians are vegans, so dairy products are always a part of people’s diets.” [14:10]

“Someone could write book after book on Indian sweets!” [26:20]

—Colleen Taylor Sen on A Taste of the Past

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 196: History of Dining on the Trans Feb 19, 2015

Show notes

This week on A Taste of the Past, host Linda Pelaccio is taking a trip on the Trans-Siberian Railway with author Sharon Hudgins. Sharon has traveled along this particular railway numerous times and worked for University of Maryland University College for 20 years, primarily as a professor in the university’s programs in Germany, Spain, Greece, Japan, Korea, and Russia. She also served as UMUC’s program administrator at two universities in Siberia and the Russian Far East, and today chats with Linda about the evolution of the Trans-Siberian Railway dining car from the initial journeys to the practice today. After the break, Sharon shares facts about the food vendors that passengers would see across the long journey via station stops and also how the train line has endured through historic events like both World Wars, the Cold War, as well as the current political environment in Russia. Ever wondered the background behind the term ‘mystery meat?’ Tune in to find out and hear all about this legendary train trek. This program was brought to you by Cain Vineyard & Winery.

“There wasn’t a single train called the Trans-Siberian Express, a whole lot of people think there was this one great big legendary train, but it was the route was legendary.” [14:00]

“The real point of the the Trans-Siberian Railway is that it was the only way to get across Russia… all the way across the country.” [16:55]

—Sharon Hudgins on A Taste of the Past

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 195: How the Other Half Ate: Working Class Meals of 1900 Feb 12, 2015

Show notes

This week on A Taste of the Past, host Linda Pelaccio is delving into the pages of culinary history, wondering how the working-class ate at the turn of the century. Dr. Katherine Leonard Turner joins Linda via phone, adding to the discussion interesting facts and thoughts brought up in her book “How the Other Half Ate: A History of the Working-Class Meals at the Turn oft he Century.” She explains that at this time, in the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, as well as size of their kitchensâ€”along with their cultural heritage. Tune in for a thorough look at food and meals for the common man. This program was brought to you by Cain Vineyard & Winery.

Photo via Montgomery Farm Women’s Cooperative Market

Lewis Hine, Library of Congress

“Certainly working class people’s cooking facilities were much much behind at this time. When the middle class had gas stoves the working class had wood and coal burning stoves… It’s a lot of upkeep and maintenance just to run coal stoves, and their kitchens aren’t separate from their homes.” [10:00]

“Urban working people are eating on the street, bar, push cart, cafeterias that sound more like where Americans eat today.” [20:00]

—Dr. Katherine Leonard Turner on A Taste of the Past

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our TOPPODCAST Picks

Follow Us

Stay Connected

Related Podcasts

Links

Stay Connected