A Taste of the Past
Een podcast door Heritage Radio Network
Categorieën:
406 Afleveringen
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Episode 307: Treasures of Medieval Egyptian Cooking
Gepubliceerd: 13-9-2018 -
Episode 306: The Virginia Housewife: Cooking Mary Randolph
Gepubliceerd: 6-9-2018 -
Episode 305: Some Like it Hot--Jamaican Jerk History
Gepubliceerd: 2-8-2018 -
Episode 304: The Embattled History of Milk
Gepubliceerd: 26-7-2018 -
Episode 303: 1920's Food Radio with "Aunt Sammy"
Gepubliceerd: 12-7-2018 -
Episode 302: Magic Bean: History of Soy in America
Gepubliceerd: 28-6-2018 -
Episode 301: Power of the Press: History of Restaurant Reviewing
Gepubliceerd: 7-6-2018 -
Episode 300: Food of the Islamic World
Gepubliceerd: 31-5-2018 -
Episode 299: Halal Food: a History
Gepubliceerd: 17-5-2018 -
Episode 298: Something Fishy: Garum, Liquamen and Muria – What’s in a Name?
Gepubliceerd: 10-5-2018 -
Episode 297: 150th Anniversary of the Feminist Lunch that Broke Boundaries
Gepubliceerd: 20-4-2018 -
Episode 296: The Greedy Queen: Dining in the Time of Victoria
Gepubliceerd: 12-4-2018 -
Episode 295: Hot on the Trail: Tracing Peppers of the Americas
Gepubliceerd: 5-4-2018 -
Episode 294: Raising Cane
Gepubliceerd: 22-3-2018 -
Episode 293: What Makes a Cookbook a Classic?
Gepubliceerd: 15-3-2018 -
Episode 292: History and Evolution of the American Restaurant Chef
Gepubliceerd: 8-3-2018 -
Episode 291: Hidden Cooks in the White House
Gepubliceerd: 1-3-2018 -
Episode 290: The History and Evolution of Noodles
Gepubliceerd: 15-2-2018 -
Episode 289: Tasting Ancient Rome: Recreating Ancient Recipes and What Archaeology Tells Us
Gepubliceerd: 1-2-2018 -
Episode 288: David Shields, The Seed Sleuth, Repatriating Heirloom Crops
Gepubliceerd: 18-1-2018
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.