409 Afleveringen

  1. Episode 230: The CIA Then and Now

    Gepubliceerd: 17-3-2016
  2. Episode 229: Italy: The Changing Food Culture

    Gepubliceerd: 3-3-2016
  3. Episode 228: Long History of a Little Pea

    Gepubliceerd: 25-2-2016
  4. Episode 227: Mac 'n Cheese: Black Chefs in The White House

    Gepubliceerd: 11-2-2016
  5. Episode 226: How Big is Your Plate? Redesigning How We Eat

    Gepubliceerd: 4-2-2016
  6. Episode 225: Evolution of Military Rations & Their Influence on Our Diet

    Gepubliceerd: 21-1-2016
  7. Episode 224: Folklore of Food

    Gepubliceerd: 21-1-2016
  8. Episode 223: Chicago: A Food Biography

    Gepubliceerd: 30-12-2015
  9. Episode 222: Sugarplums and Gingerbread: A History of Christmas Sweets

    Gepubliceerd: 17-12-2015
  10. Episode 221: Mastering the Art of Italian Cuisine

    Gepubliceerd: 10-12-2015
  11. Episode 220: Savoring Gotham

    Gepubliceerd: 30-11-2015
  12. Episode 219: Libyan Jewish Cuisine in Rome

    Gepubliceerd: 19-11-2015
  13. Episode 218: New Orleans Food History

    Gepubliceerd: 12-11-2015
  14. Episode 217: Nordic Cuisine

    Gepubliceerd: 5-11-2015
  15. Episode 216: Frederick Douglass Opie on Zora Neale Hurston

    Gepubliceerd: 29-10-2015
  16. Episode 215: What America Ate Project – Food of the Great Depression

    Gepubliceerd: 22-10-2015
  17. Episode 214: 100 Years of Pyrex: How it Changed the Way America Cooks

    Gepubliceerd: 15-10-2015
  18. Episode 213: What’s in a Name: Chinese Dishes

    Gepubliceerd: 8-10-2015
  19. Episode 212: The Jemima Code: Two Centuries of African-American Cookbooks

    Gepubliceerd: 1-10-2015
  20. Episode 211: Early American Heirloom Vegetables with William Woys Weaver

    Gepubliceerd: 24-9-2015

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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.

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