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Hosted by Unknown Host · 🇺🇸 US · EN · 413 episodes
Established thought leaders with verified media credentials.
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.
Unknown Host hosts A Taste of the Past, a arts show with 413 episodes published.
Linda interviews author Howie Southworth about his new book, Hemingway’s Spanish Table. Part travelogue, part cookbook, this compelling culinary journey traces Hemingway’s travels through the provinces of Spain he visite
Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, culinary historian Karima Moyer-Nocchi traces its his
Marion Nestle, America’s preeminent nutrition and food activist joins Linda to discuss her new book, What to Eat Now, a rewrite of her 2006 groundbreaking book, What to Eat. In those twenty years food in America has unde
Katie Parla is a Rome-based food and beverage writer, cookbook author, and culinary guide. She is known for her expertise on Italian food culture, having written or edited over 35 books. In her new book Katie has gone ev
In this episode Linda talks with Lucinda Scala Quinn about the history of immigrant Italian women who came to America between 1880 and 1924, fleeing the poverty of their southern Italian homes. They cooked the food they
Nigerian food writer and cookbook author Ozoz Sokoh describes the historical foodways and evolution of the cuisine of Nigeria and its regions. From her new book, CHOP CHOP:: Cooking the Food of Nigeria, Ozoz shares descr
Monasteries, temples, mosques, and synagogues around the world preserve not only the world’s religions, but also cultural and culinary traditions, And those who cook in the kitchens of those sacred places—the sacred kitc
Peruvian gastronomy is one of the most diverse cuisines in the world, consisting of an extensive variety of distinctive dishes characteristic of each city in the country, stemming from the bio diversity of their agricult
From growing up in a Kibbutz, to a life in New York City where her work sits at the intersection of food, culture, community building, and art, landing her in a profile article in Vogue, Naama Shefi is a leader in promot
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
Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods reach our plates and how every bite is part of a complex web of social m
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 fastin
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 communi
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
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
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 harv
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 classr
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
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
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
Marion Nestle
Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita at NYU · Paulette Goddard Professor of Nutrition, Food Studies, and Public Health
1 appearance on this show
Katie Parla
Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City
2 appearances on this show
Ozoz Sokoh
food historian, writer, photographer, jollof connoisseur
1 appearance on this show
George Motz
documentarian, author and chef for Hamburger America
1 appearance on this show
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A Taste of the Past is hosted by Unknown Host. The show is categorised under arts (society) and has published 413 episodes.
A Taste of the Past has published 413 episodes.
A Taste of the Past regularly covers arts, society, culture. It sits in the arts category, with a society focus.
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