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 even deeper into the history and evolution of the food culture from ancient times through post-war periods to tell the story of how Romans have eaten, feasted, snacked, and survived from prehistory through today.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Immigrant Italian Women and the Birth of an Italian American Foodway
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 knew, often substituting ingredients and embellishing recipes with the new found abundance of foods in America. These recipes represented their kitchens and evoked the flavors of their homes, thus founding an Italian American foodway. Recipes are discussed from Lucinda's new book, Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them.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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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 kitchens-- are the keepers of the flame, if you will, preserving the culinary heritage by cooking the traditional recipes and foods from their respective places. And they are culinary innovators, as well, keeping up with modern methods and tastes that reflect the world today from within these religious sanctuaries. Author Jody Eddy visited these kitchens and speaks with us about the intersection of culture, spirituality, and cuisine.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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Gastronomic Journey of Peru
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 agriculture. Robert Bradley, author of Eating Peru, talks about the history of the cuisine.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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Om A Taste of the Past
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.
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