392 episodes

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.

A Taste of the Past Heritage Radio Network

    • Arts
    • 4.0 • 357 Ratings

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.

    Unraveling The Food of Taiwan with Cathy Erway

    Unraveling The Food of Taiwan with Cathy Erway

    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.

    • 44 min
    The History and Revival of Gelatin

    The History and Revival of Gelatin

    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."

    • 43 min
    The Miracle of Salt

    The Miracle of Salt

    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.

    • 51 min
    Talking Turkey: History of the Turkey Talk Line

    Talking Turkey: History of the Turkey Talk Line

    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.

    • 47 min
    Marion Nestle: An Unexpected Life in Food Politics

    Marion Nestle: An Unexpected Life in Food Politics

    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.

    • 53 min
    The Cookie Bible

    The Cookie Bible

    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.

    • 47 min

Customer Reviews

4.0 out of 5
357 Ratings

357 Ratings

theoriginalphillyboy ,

Philly AK

He is correct. Mama’s Pizza is terrible, but they make the absolute best cheesesteak .25 miles outside of city limit. Grew up a mile away. EAT THE MAMAS STEAK! Every cut of steak is covered with the oohygooey cheese. Jim’s and Pat’s are fake. Jim’s on South is the worst. DelAnsando’s a very close second.

bug🍀 ,

Dim sum discussion disappoints

A long general discussion with no descriptions of the actual food or individual dishes. I wanted to hear the history of how it came about what was originally served in a historical dim sum feast? These questions remain unanswered.instead you get broad explanations and don’t learn many hard facts. Ie. Dim Sum is like the English tea tradition? Rhubarb was used in ancient Chinese cuisine long before the English did. And something about sponge cake… that’s about all I learned here. Podcast needs more food and less fumbling rambling tangents. Next time, Delve deeper into the details of Dim Sum and why it tastes so good. Talk about dumplings etc…

hollywoodbabylon6 ,

Taiwanese noodle episode

Was incredibly painful to listen to. Interviewer stumbles and comes across as unsure, tired and flat.

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