300 episodes

Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.

A Taste of the Past Heritage Radio Network

    • Food

Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.

    Episode 344: The Coney Island Hot Dog Returns

    Episode 344: The Coney Island Hot Dog Returns

    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.

    • 35 min
    Episode 343: Signature Dishes That Shaped Culinary History

    Episode 343: Signature Dishes That Shaped Culinary History

    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 history of gastronomy.

    The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

    • 42 min
    Episode 342: Serious Eats' Ed Levine

    Episode 342: Serious Eats' Ed Levine

    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 Perilous Quest for Pizza and Redemption.

    • 47 min
    Episode 341: Resurrection of Zagat

    Episode 341: Resurrection of Zagat

    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 has just published the first new NYC edition, and plans for more. The editor-in-chief Hillary Reinsberg joins Linda to share the story of its rebirth.

    • 38 min
    Episode 340: Joy of Cooking - Redux

    Episode 340: Joy of Cooking - Redux

    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-grandson of Irma , and his wife Megan Scott spent nine years revising and updating the recipes and information for the newest Joy of Cooking. They share their stories of that effort with Linda on this episode.

    • 50 min
    Episode 339: The Food of Sichuan

    Episode 339: The Food of Sichuan

    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.

    • 41 min

Customer Reviews

Eating in ,

Food from a historical perspective

Great podcast that blends food and history. I love to listen while baking. Linda has on great guests and while her off-the-cuff banter can be awkward at times, she does her research on the guest's subject and asks great questions, making each episode fly by enjoyably with a lot of info and clear joy of the subject.

Secrets&Cream ,

Thoroughly Enjoyable!

I love hearing the author interviews. The in-depth historical detail is fascinating. I listened to the whole podcast from start to finish!

brendawmc ,

Amazing topics related to food and history!

I came upon A Taste of the Past by accident and have never looked back!! I learn something ( many things!!) every episode of this podcast! It’s my favorite one! From Sugar to salt to peanuts and seeds to cookbooks and women’s rights...all kinds of tidbits and history! I’m thankful that this podcasts opens my eyes to so many things about the history of food!

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