A Taste of the Past 1a2p6r

<p>Using restaurants as a lens to observe the city&#8217;s cuisine, <a href="http://www.loliselie.com/" target="_blank">Lolis Elie</a> talks about food, culture and customs of New Orleans on this week&#8217;s edition of <em><strong>A Taste of the Past</strong></em>.</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2FGumbo.jpg"><img class="aligncenter size-medium wp-image-31839" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2FGumbo-600x450.jpg" alt="Gumbo" width="300" height="225" /></a></p> <blockquote> <h4><span data-sheets-value="[null,2,&quot;Using restaurants as a lens to observe the city's cuisine, Lolis Elie talks about food, culture and customs of New Orleans.&quot;]" data-sheets-format="[null,null,2753,[null,0],null,null,null,null,null,0,1,null,0,null,[null,2,0]]">&#8220;There are at least two traditions in Louisiana gumbo. The New Orleans tradition, and that gumbo tends to be thinner, tends not to have as thick or dark of roux, and also, when I think of Creole gumbo I think of a mix of sausage, seafood, and occasionally some poultry.&#8221; [15:05]</span></h4> <h4><span data-sheets-value="[null,2,&quot;Using restaurants as a lens to observe the city's cuisine, Lolis Elie talks about food, culture and customs of New Orleans.&quot;]" data-sheets-format="[null,null,2753,[null,0],null,null,null,null,null,0,1,null,0,null,[null,2,0]]">&#8211;Lolis Elie on A Taste of the Past</span></h4> </blockquote> <p>&nbsp;</p>

<p>From smoked arctic char, meatball stew and savory puffed pancakes to Swedish almond wreaths, cardamom braids and whipped berry pudding, tune in as <em><strong>A Taste of the Past</strong></em> goes Nordic with Darra Goldstein. Illustrating the glorious and diverse flavors of classic Nordic cooking, Darra&#8217;s recipes in the new book &#8220;Fire + Ice&#8221; have been tailored for home cooks of all abilities. As the foremost American authority on this region, she offers readers an opportunity to discover the history, lore, and rich culinary traditions of Denmark, Finland, Norway, and Sweden with deeply personal essays about each country, as well as information on the history of foraging, the iconic ingredients of the north, and regional cooking techniques. More than just a usable cookbook, Fire + Ice is a travelogue and love letter to Scandinavia, inviting readers and cooks alike on a guided exploration of this unique region, its people, and its culture.</p> <script> var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/nordic-cuisine/fireandice/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2Ffireandice.jpg","title":"fireandice","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2Ffireandice.jpg","1":243,"2":300,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/nordic-cuisine/screen-shot-2015-11-05-at-11-53-47-am/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2FScreen-Shot-2015-11-05-at-11.53.47-AM.png","title":"Screen Shot 2015-11-05 at 11.53.47 AM","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F11%2FScreen-Shot-2015-11-05-at-11.53.47-AM.png","1":387,"2":517,"3":false}]'); galleryArrays.push(array); document.write("<div class='galleryHolder gallery_"+(galleryArrays.length-1)+"'></div>"); </script> <blockquote><p>&#8220;The land really offers up a lot of riches but you have to work for them. It&#8217;s not a climate where the soil is so rich with minerals and fertility that you can stick a seed in the ground and watch it grow.&#8221; [9:17]</p> <p>&#8220;One of the most classic Scandinavian dishes that is now a high-end food is gravlax, but it comes from the Swedish word &#8216;gravadlax&#8217; which is simply &#8216;buried salmon.'&#8221; [10:21]</p> <p>&#8211;Darra Goldstein on A Taste of the Past</p></blockquote>

<p><span data-sheets-value="[null,2,&quot;Zora Neal Hurston is one of the most notable authors of the Harlem Renaissance. Her extensive ethnographic research on African American foodways throughout the state of Florida remains a critical historic resource to this day. Her work provides insight into meals such as pickled pigu2019s feet and their rise in the southern African American community as a staple, as well as many home remedies like parched rice and bay leaves for an upset stomach and recipes to cure u201closs of mind.u201d From Floridian fried turtle to chicken pancakes, author Frederick Douglass Opie explores the lingering impact of Hurstonu2019s work and Florida food while incorporating recipes that remain essential today.&quot;]" data-sheets-format="[null,null,641,[null,0],null,null,null,null,null,null,1,null,0]">Zora Neale Hurston is one of the most notable authors of the Harlem Renaissance. Her extensive ethnographic research on African American foodways throughout the state of Florida remains a critical historic resource to this day. Her work provides insight into meals such as pickled pig’s feet and their rise in the southern African American community as a staple, as well as many home remedies like parched rice and bay leaves for an upset stomach and recipes to cure “loss of mind.” From Floridian fried turtle to chicken pancakes, author Frederick Douglass Opie explores the lingering impact of Hurston’s work and Florida food while incorporating recipes that remain essential today.</span></p> <script> var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/frederick-douglass-opie-on-zora-neale-hurston/zoranealehurston/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fzoranealehurston.png","title":"","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fzoranealehurston.png","1":300,"2":432,"3":false},{"alt":"","caption":"Dr. Frederick Douglass Opie","description":"","href":"http://heritageradionetwork.org/podcast/frederick-douglass-opie-on-zora-neale-hurston/opie-fred/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fopie-fred.jpg","title":"opie-fred","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fopie-fred.jpg","1":370,"2":555,"3":false}]'); galleryArrays.push(array); document.write("<div class='galleryHolder gallery_"+(galleryArrays.length-1)+"'></div>"); </script>

<p><span data-sheets-value="[null,2,&quot;In an effort to preserve a period of America's culinary history the National Endowment for the Humanities has funded the What America Ate Project to create an innovative website and online archive of culinary sources from the Great Depression. Materials include the far-flung papers of the WPA America Eats program, a collection of rare community cookbooks, and hundreds of food marketing and advertising materials from the 1930s. &quot;]" data-sheets-format="[null,null,641,[null,0],null,null,null,null,null,null,1,null,0]">In an effort to preserve a period of America&#8217;s culinary history the National Endowment for the Humanities has funded the What America Ate Project to create an innovative website and online archive of culinary sources from the Great Depression. Materials include the far-flung papers of the WPA America Eats program, a collection of rare community cookbooks, and hundreds of food marketing and advertising materials from the 1930s. </span></p> <script> var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/what-america-ate-project-food-of-the-great-depression/attachment/3720404/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F3720404.jpg","title":"3720404","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F3720404.jpg","1":400,"2":293,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/what-america-ate-project-food-of-the-great-depression/481287_orig/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F481287_orig.jpg","title":"481287_orig","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F481287_orig.jpg","1":600,"2":800,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/what-america-ate-project-food-of-the-great-depression/attachment/7678877/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F7678877.jpg","title":"7678877","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F7678877.jpg","1":427,"2":312,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/what-america-ate-project-food-of-the-great-depression/attachment/4017239/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F4017239.jpg","title":"4017239","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F4017239.jpg","1":458,"2":666,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/what-america-ate-project-food-of-the-great-depression/attachment/8170310/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F8170310.jpg","title":"8170310","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F8170310.jpg","1":423,"2":314,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/what-america-ate-project-food-of-the-great-depression/2881160_orig/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F2881160_orig.jpg","title":"2881160_orig","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2F2881160_orig.jpg","1":640,"2":444,"3":false}]'); galleryArrays.push(array); document.write("<div class='galleryHolder gallery_"+(galleryArrays.length-1)+"'></div>"); </script>

<p>Look in your kitchen cabinet, there&#8217;s no doubt <span class="il">a</span> Pyrex dish in there somewhere, whether it be <span class="il">a</span> glass pie plate or <span class="il">the</span> ubiquitous glass measuring cup with <span class="il">the</span> red incremental markings.  This year marks <span class="il">the</span> 100th anniversary <span class="il">of </span>Pyrex, and Linda Pelaccio is celebrating on today&#8217;s episode <span class="il">of</span> <em><strong><span class="il">A</span> <span class="il">Taste</span> <span class="il">of</span> <span class="il">the</span> <span class="il">Past</span></strong></em> with guest Regan Brumagen <span class="il">of</span> <span class="il">the</span> Rakow Research Library at <span class="il">the</span> Corning Museum <span class="il">of</span> Glass.  As one <span class="il">of</span> <span class="il">the</span> curators <span class="il">of</span> <span class="il">the</span> &#8220;America&#8217;s Favorite Dish: Celebrating <span class="il">a</span> Century <span class="il">of</span> Pyrex&#8221; exhibit, Regan and Linda engage in <span class="il">a</span> fascinating conversation from all things measuring cups to <span class="il">the</span> vintage advertising to <span class="il">the</span> product&#8217;s place in <span class="il">the</span> emergence <span class="il">of</span> home economics.  Tune in for more!</p> <script> var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/100-years-of-pyrex-how-it-changed-the-way-america-cooks/pyrex-ad-4/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FPyrex-ad-4.jpg","title":"Pyrex-ad-4","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FPyrex-ad-4-900x479.jpg","1":640,"2":341,"3":true},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/100-years-of-pyrex-how-it-changed-the-way-america-cooks/pyrex-2/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fpyrex-2.jpg","title":"pyrex-2","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fpyrex-2-900x675.jpg","1":640,"2":480,"3":true},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/100-years-of-pyrex-how-it-changed-the-way-america-cooks/pyrex-ad-5/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FPyrex-ad-5.jpg","title":"Pyrex-ad-5","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FPyrex-ad-5-900x479.jpg","1":640,"2":341,"3":true},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/100-years-of-pyrex-how-it-changed-the-way-america-cooks/pyrex-1/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fpyrex-1.jpg","title":"pyrex-1","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fpyrex-1-900x675.jpg","1":640,"2":480,"3":true},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/100-years-of-pyrex-how-it-changed-the-way-america-cooks/pyrex-ad-6_0/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FPyrex-ad-6_0.jpg","title":"Pyrex-ad-6_0","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FPyrex-ad-6_0-900x479.jpg","1":640,"2":341,"3":true}]'); galleryArrays.push(array); document.write("<div class='galleryHolder gallery_"+(galleryArrays.length-1)+"'></div>"); </script> <p>&nbsp;</p>

<p>Take a trip to the Far East long ago as host Linda Pelaccio welcomes Kian Lam Kho to the studio for a brand new episode of A Taste of the Past.  Kian shares descriptive details on what banquets were like in China more than three-thousand years ago and how traditional Chinese cuisine was shaped by the worldly trading routes.  Through much culinary detective work, Kian goes on to share tantalizing facts about ancient dishes and cooking techniques used before discussing a special visit to the country that no doubt influenced his new book, &#8220;Phoenix Claws and Jade Trees.&#8221;  Tune in for a thorough explanation behind the poetic names of popular Chinese plates! To find out more, check out Kian&#8217;s <a href="http://redcook.net/" target="_blank">website</a>!</p> <script> var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/whats-in-a-name-chinese-dishes/kian_photo/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fkian_photo.jpg","title":"kian_photo","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2Fkian_photo.jpg","1":350,"2":350,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/whats-in-a-name-chinese-dishes/screen-shot-2015-10-08-at-11-00-40-am/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FScreen-Shot-2015-10-08-at-11.00.40-AM.png","title":"Screen Shot 2015-10-08 at 11.00.40 AM","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FScreen-Shot-2015-10-08-at-11.00.40-AM.png","1":594,"2":664,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/whats-in-a-name-chinese-dishes/screen-shot-2015-10-08-at-11-01-04-am/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FScreen-Shot-2015-10-08-at-11.01.04-AM.png","title":"Screen Shot 2015-10-08 at 11.01.04 AM","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FScreen-Shot-2015-10-08-at-11.01.04-AM.png","1":589,"2":632,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/whats-in-a-name-chinese-dishes/screen-shot-2015-10-08-at-11-01-26-am/","src":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FScreen-Shot-2015-10-08-at-11.01.26-AM.png","title":"Screen Shot 2015-10-08 at 11.01.26 AM","0":"https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FScreen-Shot-2015-10-08-at-11.01.26-AM.png","1":587,"2":635,"3":false}]'); galleryArrays.push(array); document.write("<div class='galleryHolder gallery_"+(galleryArrays.length-1)+"'></div>"); </script> <blockquote> <h4>&#8220;Mugu gai pan, for example, the &#8216;pan&#8217; in the end means that the chicken is sliced thinly, so the &#8216;pan&#8217; refers to the cut.&#8221; [26:45]</h4> <h4>&#8220;Once you know the techniques, you can adapt to your own flavor or local ingredients because I understand not everywhere can you find the exotic ingredients required for Chinese cooking.&#8221; [28:30]</h4> <h4>&#8211;Kian Lam Kho on A Taste of the Past</h4> </blockquote> <p>&nbsp;</p> <p>&nbsp;</p>

<p>Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. Toni Tipton-Martin describes her years of research amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FTheJemimaCode.jpg"><img class="size-full wp-image-30437 aligncenter" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F10%2FTheJemimaCode.jpg" alt="TheJemimaCode" width="500" height="616" /></a></p> <blockquote> <h4>&#8220;This idea that there is a &#8216;Jemima Code,&#8217; for me it&#8217;s this idea that actions, thoughts, behaviors, opinions, are all crafted and generated out of this trademark image that was based on a myth.&#8221; [3:45]</h4> <h4>&#8211;Toni Tipton-Martin on A Taste of the Past</h4> </blockquote> <p>&nbsp;</p>

<p>With the harvest season in bloom, <em>A Taste of the Past</em> host Linda Pelaccio welcomes food historian, author, and epicure William Woys Weaver for a thorough discussion on the significance of vegetables in the colonial and revolutionary period of early America from the gardens to the table.  William shares the plethora of vegetables grown during these eras and describes the process of maintaining the seeds of the heirloom plants, of which he has amassed over 4000 varieties.  Tune in for a fascinating show and learn why maintaining the seeds of history is essential!</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2FScreen-Shot-2015-09-24-at-11.49.47-AM.png"><img class=" wp-image-30259 aligncenter" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2FScreen-Shot-2015-09-24-at-11.49.47-AM-600x458.png" alt="A Taste of the Past" width="439" height="335" /></a></p> <div> <blockquote> <h4>&#8220;The heirloom breeds of animals and vegetables are really where it&#8217;s happening at the moment.&#8221; [12:40]</h4> <h4>&#8220;During the Victorian period, the breeders created round, smooth, red tomatoes which sort of became the ideal tomato.  The old ones didn&#8217;t look like that.  Over time the physical appearance of the plant or fruit changed because we imposed new criteria on them.&#8221; [14:30]</h4> <h4>&#8211;William Woys Weaver on A Taste of the Past</h4> </blockquote> <p>&nbsp;</p> </div>

<p><i>A Taste of the Past</i> is back for a new radio season with host Linda Pelaccio welcoming guest Stephen Schmidt to the studio for a thorough talk on manuscript cookbooks. Stephen is the Principal Researcher and Writer for <a href="http://www.manuscriptcookbookssurvey.com/">The Manuscript Cookbooks Survey</a>, which catalogs pre-1865 English-language manuscript cookbooks. An ongoing project, Stephen shares that the site aims to give culinary historians, food writers, and others enhanced access to these important, fascinating materials, which too often lie neglected in libraries, historical sites, and other public institutions. Have recipes really changed that much through the eras? Tune in for a fascinating discussion! This program was brought to you by <a href="http://www.wholefoodsmarket.com/stores/brooklyn">Whole Foods Market</a>.</p> <p><a href="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2FScreen-Shot-2015-09-17-at-11.57.37-AM.png"><img class="size-large wp-image-30013 aligncenter" src="https://image.staticox.com/?url=http%3A%2F%2Fheritageradionetwork.org%2Fwp-content%2Fs%2F2015%2F09%2FScreen-Shot-2015-09-17-at-11.57.37-AM-900x777.png" alt="Screen Shot 2015-09-17 at 11.57.37 AM" width="640" height="553" /></a></p> <blockquote> <h4>&#8220;A manuscript cookbook is a cookbook that exists in a manuscript, meaning that it is hand-written.  These cookbooks go back to the fourteenth and thirteenth century.&#8221; [4:00]</h4> <h4>&#8220;The truth about it is, the printed recipes reveal a much more sophisticated cooking than is done today in homes.&#8221; [23:15]</h4> <h4><em>&#8211;Stephen Schmidt on A Taste of the Past</em></h4> </blockquote> <p>&nbsp;</p>

What is Scottish cuisine? Well, it's certainly more than haggis. Travel to the UK's northern-most country on a brand new episode of A Taste of the Past. Host Linda Pelaccio is ed by Rachel McCormack, an expert on the subject of Scottish cuisine. She is a regular ist on BBC Radio 4s The Kitchen Cabinet since the first pilot programme. She has also broadcast on the station’s From Our Own Corespondent, the Food Programme and appeared as an expert guest on BBC Radio 2 on both the Simon Mayo show and the Chris Evans show. Rachel’s writing and broadcasting has covered a variety of topics from the politics of hunting, to tasting whisky in remote distilleries, to how to make Catalan doughnuts. She has written for, amongst others, the Evening Standard, the BBC Vegetarian Food Magazine, the New Statesman, the Financial Times, RED magazine and the Guardian. This program was brought to you by Heritage Foods USA

<p>What is Scottish cuisine? Well, it&#8217;s certainly more than haggis. Travel to the UK&#8217;s northern-most country on a brand new episode of <i>A Taste of the Past</i>. Host Linda Pelaccio is ed by Rachel McCormack, an expert on the subject of Scottish cuisine. She is a regular ist on BBC Radio 4s The Kitchen Cabinet since the first pilot programme. She has also broadcast on the station&#8217;s From Our Own Corespondent, the Food Programme and appeared as an expert guest on BBC Radio 2 on both the Simon Mayo show and the Chris Evans show. Rachel&#8217;s writing and broadcasting has covered a variety of topics from the politics of hunting, to tasting whisky in remote distilleries, to how to make Catalan doughnuts. She has written for, amongst others, the Evening Standard, the BBC Vegetarian Food Magazine, the New Statesman, the Financial Times, RED magazine and the Guardian. This program was brought to you by <a href="http://www.HeritageFoodsUSA.com">Heritage Foods USA</a><br /> <P><center><br /> <img src="http://s3.amazonaws.com/hrn/photos/1757/original/601px-Haggis_on_a_platter.jpg?1438283068" width=400></center><br /> <P><P></p> <h4> &#8220;We make everything with oats &#8211; we make drinks with oats, there&#8217;s porridge in the morning, etc.&#8221; [08:00]<br /> <P><P><br /> <I>&#8211;Rachel McCormack on A Taste of the Past</i></h4>

A sweet tooth is a powerful thing! This week on A Taste of the Past, host Linda Pelaccio is exploring the vast array of sweets across the globe with Darra Goldstein, the Editor in Chief of "The Oxford Companion to Sugar and Sweets." As Linda and Darra point out, the “science of sweet” is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children’s literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? Tune in to this intriguing episode and check out the Facebook page! This program was brought to you by Bonnie Plants. "The plants that tended to be bitter would be toxic, or likely... the entire verge of survival depended on the sweet." [6:00] "They are making a fabric now of lightly sweetened green tea... it's meant to be worn!" [23:25] "Frisbee actually originated with a pie tin." [24:20] --Darra Goldstein on A Taste of the Past

<p>A sweet tooth is a powerful thing! This week on <i>A Taste of the Past</i>, host Linda Pelaccio is exploring the vast array of sweets across the globe with Darra Goldstein, the Editor in Chief of &#8220;The Oxford Companion to Sugar and Sweets.&#8221; As Linda and Darra point out, the &#8220;science of sweet&#8221; is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children&#8217;s literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? Tune in to this intriguing episode and check out the <a href="https://www.facebook.com/Companion2Sweets?fref=nf">Facebook</a> page! This program was brought to you by <a href="http://www.bonnieplants.com">Bonnie Plants</a>.<br /> <P><br /> <center><br /> <img src="https://image.staticox.com/?url=http%3A%2F%2Fdarragoldstein.com%2Ffiles%2F2012%2F12%2FSS-cover.jpg" width=400><br /> </center><br /> <P></p> <h4> &#8220;The plants that tended to be bitter would be toxic, or likely&#8230; the entire verge of survival depended on the sweet.&#8221; [6:00]<br /> <P><br /> &#8220;They are making a fabric now of lightly sweetened green tea&#8230; it&#8217;s meant to be worn!&#8221; [23:25]<br /> <P><br /> &#8220;Frisbee actually originated with a pie tin.&#8221; [24:20]<br /> <P><br /> &#8212;<i>Darra Goldstein on A Taste of the Past</i></h4>

<p>The food of the Cuban table has largely been reproduced in other countries primarily by those who left their home in an attempt to recreate the tastes and smells of their past. Now that relations are opening up again, author Ana Sofia Pelaez together with photographer Ellen Silverman traveled to Cuba to rediscover those flavors and history of the cuisine, documented in their book, The Cuban Table. Ana s Linda today on <i>A Taste of the Past</i> to talk about her discoveries. This program was brought to you by <a href="http://www.bonnieplants.com">Bonnie Plants</a>.<br /> <P><br /> <center><br /> <img src="http://hungrysofia.files.wordpress.com/2014/06/cuban-table_revised_02.jpg?w=620&#038;h=794" width=400><br /> </center><br /> <P></p> <h4> &#8220;There&#8217;s a lot of focus on the ingredients so it was very much about having these vegetables, fruits, and spices that you put together quickly and you can walk away from it&#8230; it&#8217;s about the technique.&#8221;<br /> <P><br /> &#8220;It always has to be sweet, sour, and savory &#8211; you want to hit all your points!&#8221;<br /> <P><br /> &#8212;<i>Ana Sofia Pelaez on A Taste of the Past</i></h4>

The food of the Cuban table has largely been reproduced in other countries primarily by those who left their home in an attempt to recreate the tastes and smells of their past. Now that relations are opening up again, author Ana Sofia Pelaez together with photographer Ellen Silverman traveled to Cuba to rediscover those flavors and history of the cuisine, documented in their book, The Cuban Table. Ana s Linda today on A Taste of the Past to talk about her discoveries. This program was brought to you by Bonnie Plants. "There's a lot of focus on the ingredients so it was very much about having these vegetables, fruits, and spices that you put together quickly and you can walk away from it... it's about the technique." "It always has to be sweet, sour, and savory - you want to hit all your points!" --Ana Sofia Pelaez on A Taste of the Past

<p><a href="http://www.elizabethminchilliinrome.com/">Elizabeth Minchilli</a> has been eating her way through Rome since she was 12 years old. &#8220;Eating Rome,&#8221; is her homage to the city that feeds her, literally and figuratively. This week on <i>A Taste of the Past</i>, host Linda Pelaccio is getting Elizabeth&#8217;s personal story which is a quirky and deliciously entertaining look at some of the city&#8217;s monuments to food culture. Strolling through her favorite open air markets along with details of amazing coffee, pizza, artichokes and grappa are just the starting points for mouth-watering stories about this ancient city. If you are planning your first trip to Rome or if you&#8217;ve been a dozen times, tune in as Linda spends this episode traveling through the region with Elizabeth as the perfect travel guide. This program was brought to you by <a href="http://www.bonnieplants.com">Bonnie Plants</a>.<br /> <P><br /> <center><br /> <img src="https://image.staticox.com/?url=http%3A%2F%2Fwww.elizabethminchilliinrome.com%2Fwp-content%2Fs%2F2014%2F07%2FEating-Rome-Small11.jpg" width=300><br /> <P><br /> <img src="https://image.staticox.com/?url=https%3A%2F%2Fpbs.twimg.com%2Fprofile_images%2F378800000368630759%2F10fd64beee628d2606d95306e68dd92f_400x400.jpeg" width=250><br /> </center><br /> <P></p> <h4> &#8220;The thinking is that the last thing in the world you would want after a big lunch [in Rome] is a big cup of warm milk, which is basically what cappuccino is&#8230; so they&#8217;ll give it to you but they&#8217;ll be very disapproving.&#8221; [8:22]<br /> <P><br /> &#8220;These [farmer&#8217;s] markets which are only open on Saturdays and Sundays are really crowded. I think that shows a rebirth of this interest in buying quality food from the source.&#8221; [16:35]<br /> <P><br /> &#8212;<i>Elizabeth Minchilli on A Taste of the Past</i></h4>

Elizabeth Minchilli has been eating her way through Rome since she was 12 years old. "Eating Rome," is her homage to the city that feeds her, literally and figuratively. This week on A Taste of the Past, host Linda Pelaccio is getting Elizabeth's personal story which is a quirky and deliciously entertaining look at some of the city's monuments to food culture. Strolling through her favorite open air markets along with details of amazing coffee, pizza, artichokes and grappa are just the starting points for mouth-watering stories about this ancient city. If you are planning your first trip to Rome or if you've been a dozen times, tune in as Linda spends this episode traveling through the region with Elizabeth as the perfect travel guide. This program was brought to you by Bonnie Plants. "The thinking is that the last thing in the world you would want after a big lunch [in Rome] is a big cup of warm milk, which is basically what cappuccino is... so they'll give it to you but they'll be very disapproving." [8:22] "These [farmer's] markets which are only open on Saturdays and Sundays are really crowded. I think that shows a rebirth of this interest in buying quality food from the source." [16:35] --Elizabeth Minchilli on A Taste of the Past

<p>This week on <i>A Taste of the Past</i>, host Linda Pelaccio welcomes Eric Kayser, artisan baker, founder of Maison Kayser, and author of the book &#8220;The Larousse Book of Bread&#8221; to the show. Born into a family of French bakers, dating back four generations and recognized as one of the most talented artisan bakers of his generation, Eric Kayser has built his reputation on his ion for bread. The quality of his products and his incredible skill to combine authenticity and innovation in the world of French artisanal bakeries and tells Linda how he came up through the culinary world and his philosophy behind baking. With four shops in New York City (with three more on the way) and over eighty scattered across the world, Maison Kayser has an impressive training program for new shops opening paired with unique recipes that make each trip to Maison Kayser the best it can possibly be. Tune in for Eric&#8217;s trade secrets to amazing breads and highlights from his new book &#8220;The Larousse Book of Bread: 80 Recipes to Make at Home.&#8221; This program was brought to you by <a href="http://www.wholefoodsmarket.com">Whole Foods Market</a>.<br /> <P><br /> <center><br /> <img src="http://s3.amazonaws.com/hrn/photos/1615/original/who-we-are-box-01.jpg?1431619933" width=300><br /> <P><br /> <img src="https://image.staticox.com/?url=http%3A%2F%2Fwww.penguin.com.au%2Fjpg-large%2F9780714868875.jpg" width=300><br /> </center><br /> <P></p> <h4> &#8220;We say that a baker is an alchemist, you need to work with few ingredients.&#8221; [9:00]<br /> <P><br /> &#8220;If you want to do a good bread, you cannot work with a machine, you need to do it by yourself. This is why we decided to write this book.&#8221; [24:31]<br /> <P><br /> &#8212;<i>Eric Kayser on A Taste of the Past</i></h4>

This week on A Taste of the Past, host Linda Pelaccio welcomes Eric Kayser, artisan baker, founder of Maison Kayser, and author of the book "The Larousse Book of Bread" to the show. Born into a family of French bakers, dating back four generations and recognized as one of the most talented artisan bakers of his generation, Eric Kayser has built his reputation on his ion for bread. The quality of his products and his incredible skill to combine authenticity and innovation in the world of French artisanal bakeries and tells Linda how he came up through the culinary world and his philosophy behind baking. With four shops in New York City (with three more on the way) and over eighty scattered across the world, Maison Kayser has an impressive training program for new shops opening paired with unique recipes that make each trip to Maison Kayser the best it can possibly be. Tune in for Eric's trade secrets to amazing breads and highlights from his new book "The Larousse Book of Bread: 80 Recipes to Make at Home." This program was brought to you by Whole Foods Market. "We say that a baker is an alchemist, you need to work with few ingredients." [9:00] "If you want to do a good bread, you cannot work with a machine, you need to do it by yourself. This is why we decided to write this book." [24:31] --Eric Kayser on A Taste of the Past

<p>This week on <i>A Taste of the Past</i>, host Linda Pelaccio is taking listeners on a journey to Iceland! Welcoming guest Jody Eddy, author of the new cookbook &#8220;North: The New Nordic Cuisine of Iceland,&#8221; 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 Gíslason&#8217;s Restaurant Dill. This book is Gíslason&#8217;s wonderfully personal debut: equal parts recipe book and culinary odyssey, offering an unparalleled look into a star chef&#8217;s creative process. But more than just a collection of recipes, &#8220;North&#8221; is also a celebration of Iceland itself—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 <a href="http://www.bonnieplants.com">Bonnie Plants</a>.<br /> <P><br /> <center><br /> <img src="http://images.randomhouse.com/cover/700jpg/9781607744986" width=400><br /> </center><br /> <P></p> <h4> &#8220;One thing that maybe confuses people about Nordic cuisine is, well, what is it? It&#8217;s just about appreciating the place, the ingredients and traditions.&#8221;<br /> <P><br /> &#8212;<i>Jody Eddy on A Taste of the Past</i></h4>