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 York City. Their popularity spread across the country and are often referred to as New York food. Author June Hersh joins Linda to discuss the history of many of these specialties which she has written about in her book, Iconic New York Jewish Food.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Iconic New York Jewish Foods

Italy is a land of ancient cultures, the fibers of which are woven through its everyday modern culture. Nowhere is this more noticeable than on the many islands which dot the Mediterranean waters of its coastline. These islands were battlegrounds and places of refuge of ancient peoples for millennia. Today what is most evident from those ancient cultures is the culinary imprint that influences the various island cuisines. Katie Parla’s new book, Food of the Italian Islands, explores and describes the land and food.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Food of the Italian Islands

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 general, a term that often had derogatory connotations to those of Indian descent. Today, fortunately, we recognize the regionality and diversity of the cuisine of India. And yet, largely through slavery, the enigmatic dish curry remains one of the most global of dishes--despite its many guises. Food writer Sejal Sukhadwala describes the history, etymology, and conflicts of curry in her book, "The Philosophy of Curry."Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

The Philosophy of Curry

Taiwanese food is closely associated with Fujian and Japanese cuisine. There is a lot of braising, pickling, steaming, deep-frying, and noodles. Linda talks with Taiwanese-American food blogger, cookbook author, and podcaster Cathy Erway, to learn about the origins, influences, and nuances of the food of Taiwan.Photo courtesy of Pete Lee.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Unraveling The Food of Taiwan with Cathy Erway

There was a time, beginning about 500 years ago, when aspic/gelatin represented the finest, most elite, five-star dining experience. Jello dishes—savory and sweet-- appeared in abundance in the following decades. However, as historian and author Ken Albala clearly points out, “Jello is among the best examples of a food that goes in and out of fashion." On this episode, Ken discusses the history and future of the slippery stuff from his new book, "The Great Gelatin Revival."Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

The History and Revival of Gelatin

Naomi Duguid has written fabulous books that are not only history and gastronomic adventures, but travelogues as well. In her newest work, she focuses on one ingredient--salt--and the essential role it has served for millennia in preserving, fermenting, and transforming food.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

The Miracle of Salt

On Thanksgiving, more than 46 million turkeys will be the centerpiece of American holiday tables. And, as usual, home cooks across the country will have questions and concerns about how to best prepare the big bird. For 41 years the Butterball team of experts has been fielding more than 100,000 calls during the holiday season on the Turkey Talk-Line. Bill Nolan, the Talk-Line Supervisor, shares the story.Photo Courtesy of Butterball.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Talking Turkey: History of the Turkey Talk Line

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 Slow Cooked, she has been teaching and writing about the effects of politics on what we eat and, therefore, on our health. She has been called a courageous champion of healthy food, social justice, and scientific integrity.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Marion Nestle: An Unexpected Life in Food Politics

Legendary baker Rose Levy Beranbaum made history when she pioneered the reverse creaming technique for baking cakes. She wrote about it in her award-winning book, "The Cake Bible," 34 years ago. Now, twelve books later, she has just published "The Cookie Bible." On this episode, Rose shares her life of baking and love of cookies.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

The Cookie Bible

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 cultural and regional differences that have come to define the gastronomic identity of China, but also opened his eyes to the beauty of China’s 3000-year history first-hand. It inspired newfound respect for the local and ceremonial aspects of Chinese culinary heritage and began the formation of ideas for his own approach to cooking. And he sought help and collaboration with Dr. Mukta Das, food historian of China and Chinese diaspora, to find answers to his culinary history questions. Such is the case with their recent research on the history of Dim Sum and its relationship to the pastry arts.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

History and Art of Dim Sum

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 layers of meaning, the spirit of a people, and the story of a nation--the life and times of the Cuban Sandwich." They share the tales and delicious variations of how the Cubano became a symbol for a displaced people and won the hearts and bellies of America.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

The Cuban Sandwich: History in Layers

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 recent TV series "The Bear." Historian Anthony Buccini shares the facts of why it's Italian. We learn how the sandwich went from being served at festive occasions to being a staple take-out from a sandwich stand, all the while preserving its socio-cultural place in the cookery of Naples.Photo Courtesy of Jeffrey CC BY 2.0 via Wikimedia CommonsHeritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

The Genealogy of Chicago's 'Italian Beef'

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 be a terrific way to get to know her podcast, and what could be more perfect in August than to replay this episode?There is nothing quite as American as the county or state fair. Capri welcomes Marla Calico, President & CEO of the International Association of Fairs and Expositions, who discusses the history behind the agricultural fair and how fairs have both changed and stayed the same over the years. Then you'll meet Carol Kratz & Drake Hokanson, authors who travelled the country to capture the cultural essence of county fairs for their book, Purebred and Homegrown: America's County Fairs. So whether it’s an animal judging, a pie-eating contest, or a fried Oreo that attracts you to a fair, you can hear about it here.You can also subscribe to Eat Your Heartland Out on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify| RSS).Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

County and State Fairs: An American Tradition

President Biden signed the Juneteenth National Independence Day Act making it an official holiday 154 years after it was first celebrated in Texas in 1866. And that was two years after Abraham Lincoln signed the Emancipation Proclamation. Black people throughout America now embrace the official Juneteenth celebration on June 19th. One of HRN's OG podcast hosts, Nicole Taylor, joins me to talk about this very special holiday and to share recipes from her new cookbook, WATERMELON and RED BIRDS: A Cookbook for Juneteenth and Black Celebrations.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast. 

Juneteenth: History and Food of the Celebration

A-Sha Noodles is the cult-favorite noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. Starting in one market in 1977, the company's product is now recognized around the globe. A-Sha Foods USA has been recognized as one of the top 100 fastest growing private companies by Inc. Magazine and selected as one of the Top Ten Taiwanese Instant Noodles Of All Time for more than five consecutive years. Founder and CEO Young Chang talks about the 100-year-old recipe and its place in Taiwanese noodle culture.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast. many facets of daily life.

Taiwan Noodle Culture and the 100yr-old Recipe

Over the past decade, Diana Garvin has conducted extensive research in Italian museums, libraries, archives, and first-hand interviews to examine the role of women's food work in relation to the politics of Fascism. She describes her findings from her new book that demonstrate how women and the Fascist state vied for control over national diet.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast. many facets of daily life.

Tabletop Politics: Fascism in the Kitchen

Tibetan cuisine cannot be described without talking about the geography of place, or the tradition of Buddhist or shepherd culture. Husband and wife team Yeshi Jampa and Julie Kleeman talk about the history and unique background which captures the essence of Yeshi's recipes served at their food establishment, Taste Tibet, in Oxford, England, and which are now published in their new book, Taste Tibet: Family Recipes from the Himalayas.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Taste Tibet: Food of the Himalayas

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 total grain production. And they have been cultivating rice since the late 15th century. Count Paolo Salvadori di Wiesenhoff is an heir to and owner of one of the oldest Italian rice farms, Principato di Lucedio, which has been in existence since the 1400's. He shares the history and evolution of Italian rice production.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Italian Rice: Long History of a Short Grain

The gin myth of “Mother’s Ruin,” which was depicted in William Hogarth’s 1751 print, Gin Lane, has colored the perception of alcohol consumption by women for nearly 300 years. Dr. Nicola Nice, who built her brand, Pomp & Whimsy, in an effort to write women back into cocktail history, joins Linda Pelaccio to talk about the history of gin and women.Photo Courtesy of William HogarthHeritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Mothers' Ruin

It was well known in diplomatic circles that one ate very well at President George Washington's table, thanks to his very talented, but enslaved cook Hercules. Stories abound about the fate of the famed cook. Author and culinary historian Ramin Ganeshram has discovered how he reemerged, now with the surname Posey, in New York City, where his skill as a chef helped him create a new life as a free man, embodying the foundational narrative of the United States.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

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