Endangered Foods
A Taste of the Past
by Heritage Radio Network
3M ago
Drawing on Slow Food's Ark of Taste, a list of endangered foods throughout the world, culinary historian Sarah Lohman decided to look closer at the American local culinary traditions and rare, cherished foods that are in peril of becoming lost. She shares the stories of her travels and the people who work with these foods in her new book, Endangered Eating, and talks about them on this episode of A Taste of the Past. 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 ..read more
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The Contorversial History of Fasting
A Taste of the Past
by Heritage Radio Network
5M ago
Fasting from food is a controversial, dangerous, and yet utterly normal human practice. Christine Baumgarthuber discusses our fascination with restrictive eating in cultural history from her new book, Why Fast? If fasting offers few health benefits, why do people fast? Why have we always fasted? Does fasting speak to something deep and immutable within us? Why are our bodies so well adapted to intermittent fasting? And, what might this ancient, ascetic ritual offer us today? Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a memb ..read more
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The Magic Eight: The Plants Native American Peoples Shared with the World
A Taste of the Past
by Heritage Radio Network
5M ago
Lois Ellen Frank, Native foods historian, culinary anthropologist, and James Beard award winning cookbook author, joins Linda to talk about Native American foodways. She describes her teachings to Native American communities on how to "re-indigenize" their diets through the use of more plant based foods for a healthier lifestyle. Learning the ancestral techniques of gardening and cooking helps lead to food sovereignty and sustainable foodways. 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 Power ..read more
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National Dish
A Taste of the Past
by Heritage Radio Network
8M ago
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 ..read more
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America's Burgers with George Motz
A Taste of the Past
by Heritage Radio Network
9M ago
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 ..read more
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Peanuts: Preserving History
A Taste of the Past
by Heritage Radio Network
9M ago
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 ..read more
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Chefwise
A Taste of the Past
by Heritage Radio Network
10M ago
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 y ..read more
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The Myth of Milk as Superfood
A Taste of the Past
by Heritage Radio Network
11M ago
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 net ..read more
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Iconic New York Jewish Foods
A Taste of the Past
by Heritage Radio Network
1y ago
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 ..read more
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Food of the Italian Islands
A Taste of the Past
by Heritage Radio Network
1y ago
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. Suppo ..read more
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