In her travels to the Russian North award-winning cookbook author and Russian scholar <a href="https://darragoldstein.com/">Darra Goldstein</a> discovered the extraordinary in the ordinary. In her search to find truly Russian flavors she found that many of the old foods seemed new again in the context of modern cuisine. She shares her poetic sensibilities and sense of adventure and research on this episode.Photo Courtesy of Barry GoldsteinA Taste of the Past is powered by<a href="http://simplecast.com"> Simplecast</a>.

In her travels to the Russian North award-winning cookbook author and Russian scholar Darra Goldstein discovered the extraordinary in the ordinary. In her search to find truly Russian flavors she found that many of the old foods seemed new again in the context of modern cuisine. She shares her poetic sensibilities and sense of adventure and research on this episode.Photo Courtesy of Barry GoldsteinA Taste of the Past is powered by Simplecast. 

A Taste of the Past

Darra Goldstein: Seeking The Flavors of Russian Cooking

Technology and industry put more food on the shelves and in markets by extending the life of perishable goods with canning and processing methods. But was the food safe? By the late 19th century, the American food supply was rife with frauds, fakes, and deadly chemicals. It affected everything from milk and beef, black pepper and mustard to candy, whiskey and soda. It took one man, Dr. Harvey W. Wiley, chief chemist of the USDA, his entire career to campaign for food safety and consumer protection, and the ultimate creation of the Food and Drug Act in 1909. Award winning writer and science journalist Deborah Blum talks about the stories and struggles to safe food from her book, <a href="https://www.penguinrandomhouse.com/books/312067/the-poison-squad-by-deborah-blum/">The Poison Squad</a>, which is now a<a href="https://www.pbs.org/wgbh/americanexperience/films/poison-squad/"> PBS documentary</a>.A Taste of the Past is powered by<a href="http://simplecast.com"> Simplecast</a>.

Technology and industry put more food on the shelves and in markets by extending the life of perishable goods with canning and processing methods. But was the food safe? By the late 19th century, the American food supply was rife with frauds, fakes, and deadly chemicals. It affected everything from milk and beef, black pepper and mustard to candy, whiskey and soda. It took one man, Dr. Harvey W. Wiley, chief chemist of the USDA, his entire career to campaign for food safety and consumer protection, and the ultimate creation of the Food and Drug Act in 1909. Award winning writer and science journalist Deborah Blum talks about the stories and struggles to safe food from her book, The Poison Squad, which is now a PBS documentary.A Taste of the Past is powered by Simplecast. 

Poison Squad: Founding of the FDA

Who ever thought a video series about watching old Italian grandmothers making pasta would become a hugely successful <a href="https://www.youtube.com/user/pastagrannies?reload=9">YouTube channel</a>? Food writer <a href="https://www.instagram.com/vickybennison/?hl=en">Vicky Bennison</a> saw something special and spent over five years filming and interviewing the women who became <a href="https://www.pastagrannies.com/">"Pasta Grannies."</a> Traditional regional recipes and techniques will be preserved thanks to her foresight and work. And now there's a companion cookbook that shares not only the recipes but also the extraordinary stories of these endearing women. And Vicky shares with us the behind-the-scene tales.A Taste of the Past is powered by<a href="http://simplecast.com"> Simplecast</a>.

Who ever thought a video series about watching old Italian grandmothers making pasta would become a hugely successful YouTube channel? Food writer Vicky Bennison saw something special and spent over five years filming and interviewing the women who became "Pasta Grannies." Traditional regional recipes and techniques will be preserved thanks to her foresight and work. And now there's a companion cookbook that shares not only the recipes but also the extraordinary stories of these endearing women. And Vicky shares with us the behind-the-scene tales.A Taste of the Past is powered by Simplecast.

PASTA GRANNIES: Secrets of Italy's Best Home Cooks

There are certain iconic restaurant dishes that defined the course of culinary history over the past 300 years, known as a chef's signature dish. Now an international team of culinary experts has featured 247 of those dishes in a new book, <a href="https://www.phaidon.com/store/food-cook/signature-dishes-that-matter-9780714879321/">Signature Dishes That Matter</a>. LInda's guest, writer and editor <a href="https://twitter.com/ChristineMuhlke?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor">Christine Muhlke</a>, wrote the texts that describe the dishes' histories as well as providing context and connections between chefs and culinary movements to create an innovative and fascinating history of gastronomy.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to<a href="http://heritageradionetwork.org/donate"> heritageradionetwork.org/donate</a> today to become a crucial part of the HRN community.A Taste of the Past is powered by <a href="http://simplecast.com">Simplecast</a>.

There are certain iconic restaurant dishes that defined the course of culinary history over the past 300 years, known as a chef's signature dish. Now an international team of culinary experts has featured 247 of those dishes in a new book, Signature Dishes That Matter. LInda's guest, writer and editor Christine Muhlke, wrote the texts that describe the dishes' histories as well as providing context and connections between chefs and culinary movements to create an innovative and fascinating history of gastronomy.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.A Taste of the Past is powered by Simplecast.

Episode 343: Signature Dishes That Shaped Culinary History

LIVE FROM INDUSTRY CITY: Linda interviews Ed Levine, food writer, author, and founder of one of the top food and cooking websites, SeriousEats.com. From a serious pizza taster to a serious website founder, Ed Levine had one mantra: “YOU ARE ONE OF THOSE people who refuse to lose who end up finding success.” It is the mindset that Levine carried with him throughout the ups and downs of his career. This tumultuous journey is also the primary focus of his latest book Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption. A Taste of the Past is powered by<a href="http://simplecast.com"> Simplecast</a>.

LIVE FROM INDUSTRY CITY: Linda interviews Ed Levine, food writer, author, and founder of one of the top food and cooking websites, SeriousEats.com. From a serious pizza taster to a serious website founder, Ed Levine had one mantra: “YOU ARE ONE OF THOSE people who refuse to lose who end up finding success.” It is the mindset that Levine carried with him throughout the ups and downs of his career. This tumultuous journey is also the primary focus of his latest book Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption. A Taste of the Past is powered by Simplecast.  

Episode 342: Serious Eats' Ed Levine

Restaurant guides have been around for centuries since Grimod de La Reyniére published his Almanach des Gourmandes in1804. These guides were usually opinions of one writer about upscale restaurants or coupled with travel guides. Then along came <a href="http://www.twitter.com/zagat">Zagat</a> in 1979, a restaurant guide for the people by the people founded by Tim and Nina Zagat. Forty years since its launch it is enjoying a resurrection of sorts. After having been dormanat for a few years TheInfatuation.com bought the rights to Zagat and has just published the first new NYC edition, and plans for more. The editor-in-chief <a href="https://www.instagram.com/hreins/?hl=en">Hillary Reinsberg</a> joins Linda to share the story of its rebirth.A Taste of the Past is powered by<a href="http://simplecast.com"> Simplecast</a>.

Restaurant guides have been around for centuries since Grimod de La Reyniére published his Almanach des Gourmandes in1804. These guides were usually opinions of one writer about upscale restaurants or coupled with travel guides. Then along came Zagat in 1979, a restaurant guide for the people by the people founded by Tim and Nina Zagat. Forty years since its launch it is enjoying a resurrection of sorts. After having been dormanat for a few years TheInfatuation.com bought the rights to Zagat and has just published the first new NYC edition, and plans for more. The editor-in-chief Hillary Reinsberg joins Linda to share the story of its rebirth.A Taste of the Past is powered by Simplecast.  

Episode 341: Resurrection of Zagat

It’s been nearly ninety years since Irma S. Rombauer self-published the first edition of Joy of Cooking in 1931. It quickly rose in popularity and soon became the “kitchen bible,” shaping the recipes and techniques of home cooks. Irma’s daughter, Marion Rombauer Becker, revised and wrote the 6th edition in 1975, now considered a classic. Today there is a new, modern edition which reclaims many of the lost recipes over the years and adds a few new ones. John Becker, Marion's grandson and great-grandson of Irma , and his wife Megan Scott spent nine years revising and updating the recipes and information for the newest <a href="https://www.simonandschuster.com/joyofcooking">Joy of Cooking</a>. They share their stories of that effort with Linda on this episode.A Taste of the Past is powered by<a href="http://simplecast.com"> Simplecast</a>.

It’s been nearly ninety years since Irma S. Rombauer self-published the first edition of Joy of Cooking in 1931. It quickly rose in popularity and soon became the “kitchen bible,” shaping the recipes and techniques of home cooks. Irma’s daughter, Marion Rombauer Becker, revised and wrote the 6th edition in 1975, now considered a classic. Today there is a new, modern edition which reclaims many of the lost recipes over the years and adds a few new ones. John Becker, Marion's grandson and great-grandson of Irma , and his wife Megan Scott spent nine years revising and updating the recipes and information for the newest Joy of Cooking. They share their stories of that effort with Linda on this episode.A Taste of the Past is powered by Simplecast.

Episode 340: Joy of Cooking - Redux

Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad. The award-winning food writer <a href="http://www.fuchsiadunlop.com/">Fuchsia Dunlop</a> has done much to introduce the finer flavors of Sichuan cuisine. She has revised her 2001 book, Land of Plenty, to create a more encompassing book of the culture and recipes of Sichuan Food.Join Heritage Radio Network on Monday, November 11th, for <a href="https://heritageradionetwork.org/gala">a raucous feast to toast a decade of food radio</a>. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted <a href="https://heritageradionetwork.org/halloffame/">HRN Hall of Fame</a>, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at<a href="http://heritageradionetwork.org/gala"> heritageradionetwork.org/gala</a>.A Taste of the Past is powered by<a href="http://simplecast.com"> Simplecast.</a>

Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad. The award-winning food writer Fuchsia Dunlop has done much to introduce the finer flavors of Sichuan cuisine. She has revised her 2001 book, Land of Plenty, to create a more encompassing book of the culture and recipes of Sichuan Food.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.A Taste of the Past is powered by Simplecast.

Episode 339: The Food of Sichuan

What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his newest book, AMERICAN CUISINE, and How It Got This Way.Join Heritage Radio Network on Monday, November 11th, for <a href="https://heritageradionetwork.org/gala">a raucous feast to toast a decade of food radio</a>. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted <a href="https://heritageradionetwork.org/halloffame/">HRN Hall of Fame</a>, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at<a href="http://heritageradionetwork.org/gala"> heritageradionetwork.org/gala</a>.A Taste of the Past is powered by<a href="http://simplecast.com"> Simplecast</a>.

What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his newest book, AMERICAN CUISINE, and How It Got This Way.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.A Taste of the Past is powered by Simplecast. 

Episode 338: American Cuisine and How It Got This Way

What do football games, concerts, NASCAR, and similar outdoor gatherings have in common? Tailgate parties, or "tailgating" as it's commonly called. It's an American cultural phenomenon, and my guest today, <a href="https://www.chefs-garden.com/roots-conference/roots-2017/speakers/speakers-2017/lynne-weems-ryan">Lynne Weems Ryan, whose moniker is Tailgage Buzz</a>, is well-versed in the art and history of these social gatherings.Join Heritage Radio Network on Monday, November 11th, for <a href="https://heritageradionetwork.org/gala">a raucous feast to toast a decade of food radio</a>. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted <a href="https://heritageradionetwork.org/halloffame/">HRN Hall of Fame</a>, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at<a href="http://heritageradionetwork.org/gala"> heritageradionetwork.org/gala</a>.A Taste of the Past is powered by<a href="http://simplecast.com"> Simplecast</a>.

What do football games, concerts, NASCAR, and similar outdoor gatherings have in common? Tailgate parties, or "tailgating" as it's commonly called. It's an American cultural phenomenon, and my guest today, Lynne Weems Ryan, whose moniker is Tailgage Buzz, is well-versed in the art and history of these social gatherings.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.A Taste of the Past is powered by Simplecast.

Episode 337: The History and Art of Tailgating

“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author. In his book, Seeking the South: Finding Inspired Regional Cuisines, Rob describes how the clash of cultures and ever-shifting mix of people who have moved through Southern regions have influenced the cuisine, making it culturally rich with distinct regional differences.A Taste of the Past  is powered by <a href="simplecast.com">Simplecast</a>.

“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author. In his book, Seeking the South: Finding Inspired Regional Cuisines, Rob describes how the clash of cultures and ever-shifting mix of people who have moved through Southern regions have influenced the cuisine, making it culturally rich with distinct regional differences.A Taste of the Past  is powered by Simplecast.

Episode 336: Seeking the South

Fans of the TV series &quot;<a href="https://twitter.com/DowntonAbbey?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor">Downton Abbey</a>&quot; are excitedly awaiting the premiere of the movie on Friday of this week. And coinciding with the movie's release is the publication of &quot;<a href="https://www.quartoknows.com/books/9781781319574/The-Official-Downton-Abbey-Cookbook.html">The Official Downtown Abbey Cookbook</a>,&quot; by <a href="http://www.anniegray.co.uk/">Annie Gray</a>, one of Britain's leading food historians who joins Linda on today's episode. Dr. Gray researched recipes from historical sources for the meals seen on the show and includes notes on the ingredients and customs of the time. She gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development, which makes the book a truly useful work of culinary history. A Taste of the Past is powered by <a href="http://simplecast.com">Simplecast</a>.

Fans of the TV series &quot;Downton Abbey&quot; are excitedly awaiting the premiere of the movie on Friday of this week. And coinciding with the movie's release is the publication of &quot;The Official Downtown Abbey Cookbook,&quot; by Annie Gray, one of Britain's leading food historians who joins Linda on today's episode. Dr. Gray researched recipes from historical sources for the meals seen on the show and includes notes on the ingredients and customs of the time. She gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development, which makes the book a truly useful work of culinary history. A Taste of the Past is powered by Simplecast.

Episode 335: Dining at Downton Abbey

In 2005, <a href="https://www.slowfoodusa.org/">Slow Food USA</a> declared the 17th century Gravenstein apple a heritage food. But despite the efforts of several organizations to preserve this historically important apple, it is now listed on the Slow Food’s <a href="https://www.slowfoodusa.org/ark-of-taste-in-the-usa">Ark of Taste</a> as an endangered American food. Why has such a flavorful fruit fallen out of favor? The attributing factors are several and, fortunately,so are it's supporters. Joining me to discuss the Gravenstein apple's perilous future are Chris Mittelstaedt, a produce expert and Founder &amp; CEO of <a href="https://fruitguys.com/">The FruitGuys.com</a> based in San Francisco, and Rebecca North, Director of Quality and Supply Chain at The FruitGuys. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to <a href="http://heritageradionetwork.org/donate">heritageradionetwork.org/donate</a> A Taste of the Past is powered by <a href="http://simplecast.com">Simplecast</a>.

In 2005, Slow Food USA declared the 17th century Gravenstein apple a heritage food. But despite the efforts of several organizations to preserve this historically important apple, it is now listed on the Slow Food’s Ark of Taste as an endangered American food. Why has such a flavorful fruit fallen out of favor? The attributing factors are several and, fortunately,so are it's supporters. Joining me to discuss the Gravenstein apple's perilous future are Chris Mittelstaedt, a produce expert and Founder &amp; CEO of The FruitGuys.com based in San Francisco, and Rebecca North, Director of Quality and Supply Chain at The FruitGuys. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate A Taste of the Past is powered by Simplecast.

Episode 334: Grave Case of the Gravenstein: Saving an Heirloom Apple

Pickling is an ancient method of preserving foods, and even though the preservation need is no longer the major importance in today’s gastronomic world, pickled foods are valued more as a food that excites and delivers those desired, assertive flavors. Fermentationist Jori Jayne Emde of <a href="https://www.ladyjaynesalchemy.com/">Lady Jaynes Alchemy</a> talk about the process and Zach Meyer from <a href="https://www.myfoodandfamily.com/brands/claussen">Claussen</a> (Kraft-Heinz,) one of America's top choice, commercially produced pickles shares their history. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to <a href="https://donatenow.networkforgood.org/heritageradionetwork">heritageradionetwork.org/donate</a>. A Taste of the Past is powered by <a href="http://simplecast.com">Simplecast</a>.

Pickling is an ancient method of preserving foods, and even though the preservation need is no longer the major importance in today’s gastronomic world, pickled foods are valued more as a food that excites and delivers those desired, assertive flavors. Fermentationist Jori Jayne Emde of Lady Jaynes Alchemy talk about the process and Zach Meyer from Claussen (Kraft-Heinz,) one of America's top choice, commercially produced pickles shares their history. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. A Taste of the Past is powered by Simplecast.

Episode 333: PICKLES!

William Dickinson first drilled for brine in 1817, in western Virginia, using a hollowed-out tree trunk for piping, The town soon became the &quot;salt capial of the east.&quot; Today, two 7th generation descendants of Dickinson, siblings <a href="http://www.jqdsalt.com/the-founders/">Nancy Bruns and Lewis Payne</a>, have reinvented this storied tradition, transforming the process by using natural and environmentally friendly concepts to produce small-batch finishing salt. On the very same family farm where William Dickinson lived and made salt, Nancy and Lewis have recaptured salt from this pristine 400 million year old ancient sea below the Appalachian Mountains. Nancy joins Linda to tell the story. A Taste of the Past is powered by <a href="http://simplecast.com">Simplecast</a>.

William Dickinson first drilled for brine in 1817, in western Virginia, using a hollowed-out tree trunk for piping, The town soon became the &quot;salt capial of the east.&quot; Today, two 7th generation descendants of Dickinson, siblings Nancy Bruns and Lewis Payne, have reinvented this storied tradition, transforming the process by using natural and environmentally friendly concepts to produce small-batch finishing salt. On the very same family farm where William Dickinson lived and made salt, Nancy and Lewis have recaptured salt from this pristine 400 million year old ancient sea below the Appalachian Mountains. Nancy joins Linda to tell the story. A Taste of the Past is powered by Simplecast.

Episode 331: Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains

Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.

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