A Taste of the Past

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 the world's most storied food traditions in search of how cuisine became connected to place and identity. It's all from her new book, "National Dish: Around the World in Search of Food, History and the Meaning of Home." 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.

Burger Scholar George Motz has spent decades researching, writing about, cooking, and eating America's favorite food: Hamburgers. His documentary film, Hamburger America, was recognized by the US National Archives as an integral part of American food history. On this episode, he shares the history of the burger and its variations across the country. 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.

Peanuts have a long history tied to indigenous South American people, early traders,and slavery. It was African slaves who brought the peanut to Virginia and planted and harvested the first crop. Some of those early harvesting techniques are now being preserved by a 4th generation peanut farmer and a 3rd generation peanut company. We learn how on this episode about peanuts. 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.

Restaurants come and go, but chefs move on because it’s their career, their art, and, hopefully, their passion. But what are the secrets that lead to success? Tools of the trade—the craft-- are often not taught in classroom along with the important techniques and fundamentals. Aspiring young cooks can learn so much more by working with and listening to seasoned chefs. Shari Bayer, a fellow podcaster here at HRN with her show All in the Industry, is a hospitality public relations specialist who used her vast connections to chefs around the world to learn what advice they would impart to their young protégés. The result is a groundbreaking book called Chefwise which Shari talks about with Linda. 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.

Cow’s milk in fluid drinking form was not introduced in America until the 17th century, and quickly gained popularity. Before long it was promoted as a science-backed dietary necessity even though a large portion of the population was lactose intolerant and could not digest it. Despite this, culinary historian and author Anne Mendelson chronicles the story of milk and unravels the myths and misconceptions surrounding its importance in her recent book, "Spoiled: The Myth of Milk as Superfood," and joins Linda to talk about it. 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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 Commons 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.

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.

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.

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.