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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 di...
Linda interviews author Howie Southworth about his new book, Hemingway’s Spanish Table . Part travelogue, part cookbook, this compelling cul...
Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble...
Marion Nestle, America’s preeminent nutrition and food activist joins Linda to discuss her new book, What to Eat Now , a rewrite of her 2006...
Katie Parla is a Rome-based food and beverage writer, cookbook author, and culinary guide. She is known for her expertise on Italian food cu...
In this episode Linda talks with Lucinda Scala Quinn about the history of immigrant Italian women who came to America between 1880 and 1924,...
Nigerian food writer and cookbook author Ozoz Sokoh describes the historical foodways and evolution of the cuisine of Nigeria and its region...
Monasteries, temples, mosques, and synagogues around the world preserve not only the world’s religions, but also cultural and culinary tradi...
Peruvian gastronomy is one of the most diverse cuisines in the world, consisting of an extensive variety of distinctive dishes characteristi...
From growing up in a Kibbutz, to a life in New York City where her work sits at the intersection of food, culture, community building, and a...
Drawing on Slow Food's Ark of Taste , a list of endangered foods throughout the world, culinary historian Sarah Lohman decided to look close...
Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how ou...
Fasting from food is a controversial, dangerous, and yet utterly normal human practice. Christine Baumgarthuber discusses our fascination wi...
Lois Ellen Frank , Native foods historian, culinary anthropologist, and James Beard award winning cookbook author, joins Linda to talk about...
What makes a national dish, and who decides? Food writer Anya Von Bremzen dives into the questions as she journeys to the heart of six of th...
Burger Scholar George Motz has spent decades researching, writing about, cooking, and eating America's favorite food: Hamburgers. His docume...
Peanuts have a long history tied to indigenous South American people, early traders,and slavery. It was African slaves who brought the peanu...
Restaurants come and go, but chefs move on because it’s their career, their art, and, hopefully, their passion. But what are the secrets tha...
Cow’s milk in fluid drinking form was not introduced in America until the 17th century, and quickly gained popularity. Before long it was pr...
Many of the foods brought by Jewish immigrants from Eastern Europe to New York have become some of the most iconic foods associated with New...
Italy is a land of ancient cultures, the fibers of which are woven through its everyday modern culture. Nowhere is this more noticeable than...
Curry is a word imbued with many meanings and mixed emotions. From the time of colonialism, it was long used to describe Indian food in gene...
Taiwanese food is closely associated with Fujian and Japanese cuisine. There is a lot of braising, pickling, steaming, deep-frying, and nood...
There was a time, beginning about 500 years ago, when aspic/gelatin represented the finest, most elite, five-star dining experience. Jello d...
Naomi Duguid has written fabulous books that are not only history and gastronomic adventures, but travelogues as well. In her newest work ,...
On Thanksgiving, more than 46 million turkeys will be the centerpiece of American holiday tables. And, as usual, home cooks across the count...
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...
Legendary baker Rose Levy Beranbaum made history when she pioneered the reverse creaming technique for baking cakes. She wrote about it in h...
When the Michelin starred chef Andrew Wong was on a working tour of China, it ignited a burning curiosity in not just exploring the vast cul...
According to the authors of a new book on the history of the Cuban Sandwich , "Hiding beween the thin slices of its fillings are invisible l...
Every city has its own iconic food, particularly a sandwich. And in Chicago, it's the 'Italian Beef,' made even more well-known by the recen...
Last year, Capri Cafaro , host of HRN’s Eat Your Heartland Out , recorded a show about the summer State and County Fairs. I thought it would...
President Biden signed the Juneteenth National Independence Day Act making it an official holiday 154 years after it was first celebrated in...
A-Sha Noodles is the cult-favorite noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. Starting in o...
Over the past decade, Diana Garvin has conducted extensive research in Italian museums, libraries, archives, and first-hand interviews to ex...
Tibetan cuisine cannot be described without talking about the geography of place, or the tradition of Buddhist or shepherd culture. Husband...
Italy is the largest rice production country in Europe, with a cultivation area of well over a half million acres and 1.6 million tons of to...
The gin myth of “Mother’s Ruin,” which was depicted in William Hogarth’s 1751 print, Gin Lane, has colored the perception of alcohol consump...
It was well known in diplomatic circles that one ate very well at President George Washington's table, thanks to his very talented, but ensl...
It’s a little known fact that in the nineteenth century, Americans favored green teas consumed hot with milk and sugar. The teas were import...
The history of cocktails in America is heavily skewed toward the male’s tale when, in fact, that is only half of story of the cocktail’s ris...
Cider is delicious and it is historic. It is America’s first popular alcoholic beverage, made from apples brought across the Atlantic from E...
Sourdough bread has a history that goes back at least 6,000 years and the earliest cultures--or sourdough starter--were likely an accident....
The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos. They’re the ones...
Although there is archeological evidence and historical writings about olive oil in the ancient world, the popularity, demand, and productio...
While creating and producing the hit series Diners, Drive-Ins, and Dives , David Page dove deep into the world of American food. His new boo...
Like the intricate pattern of intersecting lines of an ornamental Arabesque pattern, so are the roots of the Arab cuisine intertwined. Reem...
World-famous artisan bread authority and author Peter Reinhart recently shifted his focus to another form of yeasty dough, Pizza. He has lau...
While it's enjoyed throughout the US, barbecue has long been recognized as southern cooking. But the originators of barbecue have not been g...
There has been a resurgence in the cocktail culture of the pre-Prohibition period and the MadMen era. And whether mixing at home, cocktails-...
Gypsies, Romani, Gitano - these are all names used to identify the ethnic group of Roma throughout Europe, of which there are more than 750,...