A Taste of the Past

Michael Krondl is talking Easter sweets on this week’s episode of A Taste of the Past! Michael joins Linda Pelaccio in the studio to shed some light on some confusing Easter mythology. Why do we give chocolate bunnies at Easter time? Why are rabbits and eggs Easter symbols? Also, listen in to learn the history behind eating sweet bread during the Easter holiday. Hear about other ancient spring celebrations, and find out what foods were eaten to improve fertility. How do desserts differ across Europe, and how do their traditions help distinguish desserts from everyday breads? Celebrate Easter on today’s episode of A Taste of the Past! This program has been sponsored by Hearst Ranch. “Bread has a very complicated meaning (in fertility holidays). In Christianity, bread represents the body of Christ. The idea of having these breads for Easter ties in with Christianity, but it probably came before Christianity in Europe.” [4:00] “Sweet things used to be rare and expensive. They used to be associated with the priest class.” [27:20] — Michael Krondl on A Taste of the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Getting excited about St. Patrick’s Day? Tune in to A Taste of the Past this week as Linda Pelaccio hosts Irish chef, TV personality, cookbook author and director of a new cookery school, Clodagh McKenna. Coming all the way from Dublin, Clodagh shares stories of growing up in Ireland and how she uses Guinness for a slow roast and pin-head oats in her soda bread. Listen in as she discusses the evolution of Irish cuisine since the 1970’s and the growing trend towards local sourcing and farmers markets. Clodagh has seen it all! She has her hands in everything, so tune in and hear about her passion for Irish farmers markets, traditional Irish cuisine, and her recent collaboration with Chef Chris Bradley at Untitled restaurant in the Whitney Museum! This program was sponsored by White Oak Pastures. “And now in West Cork, this small area has more arts and producers than anywhere in Ireland.” [17:00] “[The cookbook] is kind of selfish really, its my companion in the kitchen.” [28:00] –Clodagh McKenna, Chef and Owner of Clodagh’s Kitchen on A Taste of the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How did an Ethiopian immigrant become an award winning chef in NYC? Find out today on A Taste of the Past as Linda Pelaccio hosts Ethiopian native and chef of the Peninsula Hotel in Manhattan, Kubee Kassaye as well as Marsha Palanci of Les Dames d’Escoffier and the International Legacy Awards. Kubee describes her journey from Ethiopia to New York City as a child, attending the New York College of Technology, and eventually becoming a chef tournant at the Peninsula Hotel in Manhattan. Her culinary expertise won her the Les Dames d’Escoffier International Legacy Award presented by Marsha Palanci and Kubee has accepted it with enthusiasm! You can find her cooking up authentic Ethiopian cuisine, teaching young culinary students, and participating in volunteer programs for sustainable foods and nutrition. Tune in and hear about this exciting and talented chef and her plans to one day open an Ethiopian and Italian restaurant! This program was sponsored by Hearst Ranch. “I was so excited I couldn’t believe I had won…the scholarship opened my eyes to see the culinary world in a bigger perspective.” [11:23] “I want something different, to start a restaurant, I like Italian food and Ethiopian food, they complement each other.” [14:00] –Kubee Kassaye, Chef at Peninsula Hotel on A Taste From the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kara Newman explains The Secret Financial Life of Food on this week’s episode of A Taste of the Past. Linda Pelaccio invites Kara into the studio to talk about her book and the history of food commodities. What foods are traded on the commodity market, and how did commodity markets develop? Hear about the role of “the Butter & Egg Man” in food history and society, and learn about urban development in relation to food trading. How do commodity prices affect prices in the supermarket? How did items like pork belly and onions almost take down the Chicago Mercantile Exchange? Find out on this week’s installment of A Taste of the Past! This program has been brought to you by Fairway Market. “In terms of what makes for a commodity from a food perspective- either it’s important for our survival, or something that we hold close to us emotionally.” [11:30] “The butter and egg man was the modern Wall Street hotshot.” [14:25] — Kara Newman on A Taste of the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Master the art of Southern cooking today on A Taste of the Past! This week, Linda Pelaccio is joined in the studio by Nathalie Dupree and Cynthia Graubart, co-authors of the book Mastering the Art of Southern Cooking. Both Nathalie and Cynthia have had storied careers in the food world. How has the landscape changed for women in the kitchen? Hear Nathalie and Cynthia talk about the defining ingredients and flavors of Southern food, and the importance of eating real food. How do the foods in different regions of the South fit together into a concise cuisine? Learn more about the cooking techniques, recipe testing, and creativity that went into Nathalie and Cynthia’s book! This program has been brought to you by White Oak Pastures. “That’s what I call ‘the new Southern cooking movement’ – when you take the fresh ingredients around you and use them in a classic way, or you use new vegetables in classic ways.” [9:40] — Nathalie Dupree on A Taste of the Past “If you eat real food in modest portions, you’re going to be so satisfied. It’s when we restrict ourselves, go on crazy diets- that’s when we get unsatisfied; you can’t really satisfy that hunger.” [15:00] — Cynthia Graubart on A Taste of the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s Valentine’s Day, and there’s no better way to celebrate than by indulging with some luxurious chocolate! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by Clay Gordon. Clay authored the book Discover Chocolate, is the moderator of The Chocolate Life, and host of HRN’s Straight From the Source. Learn about the origins of chocolate south of the equator, and learn some chocolate terminology. How does one define a ‘single origin’ chocolate bar? How did the Industrial Revolution and mechanized production shape the chocolate tastes of the world? Hear Clay talk about his recent trip to Peru, and explains how different types of cacao beans ferment. What distinguishes ‘good’ chocolate from ‘bad’ chocolate? Tune into this special Valentine’s Day edition of A Taste of the Past! This program has been brought to you by The International Culinary Center. “The closer you get to more genetic diversity, the closer you get to the place of origin.” [6:10] “Every part of the human condition you can connect to chocolate in a meaningful way.” [20:40] — Clay Gordon on A Taste of the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mary Gunderson chronicles the journey and food of the Lewis & Clark expedition in her book, The Food Journal of the Lewis & Clark: Recipes for an Expedition. This week on A Taste of the Past, Linda Pelaccio is talking with Mary about the trials and troubles of the Lewis & Clark exploration, and how they ate along the way. Hear how the explorers reacted to seeing buffalo, and how they prepared and preserved buffalo meat. What fruits and greens were available to Lewis & Clark? Learn about the provisions that the explorers brought with them, and why modern American cuisine owes a lot to this one, special trip. Are Lewis & Clark responsible for instant soup? Check out Mary’s website, History Cooks, for more information on American expedition and food! This program has been sponsored by Bi-Rite Market. “Food was survival, and it wasn’t always delicious.” [22:45] — Mary Gunderson on A Taste of the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mediterranean cuisine, olive oil, and food writing are the topics of the day on A Taste of the Past! Linda Pelaccio is joined in the studio by food writer Nancy Harmon Jenkins. Nancy has written for The New York Times, and is the author of books such as The Mediterranean Diet Cookbook, The Essential Mediterranean, and an upcoming untitled book about olive oil. Hear how Mediterranean food changes from region to region, and learn why authenticity in food and food writing is so nebulous. Listen in to hear about Nancy’s upcoming olive oil excursion, and how to determine olive oil quality. What food cultures excite Nancy? Visit Nancy’s website, and find out on this week’s installment of A Taste of the Past! This episode has been sponsored by 360 Cookware. “What I resent more than anything else are people who go to a place and spend three weeks, and grab a bunch of recipes, and go home to write about it or set themselves up as an expert. [20:00] “One of the worst things that has happened in the world of food media has been the entrance of the blogger.” [22:00] — Nancy Harmon Jenkins on A Taste of the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

With all of the focus on ethnic and regional cooking in the modern food movement, why is Russian cuisine so often neglected in the foodie canon? This week on A Taste of the Past, Linda Pelaccio sits down with Darra Goldstein, Professor of Russian at Williams College. Darra is also the founder and former Editor in Chief of Gastronomica, and the author of two books- A Taste of Russia and Georgian Feast. Tune into this episode to learn about the staples of Russian cooking. Why did Russian peasants crave sour foods? Learn how Peter the Great Westernized Russian cuisine for the upper classes. Tune in to hear Linda and Darra discuss some traditional Russian beverages such as vodka, kvass, and kefir. Listen in to learn about traditional Russian aversions to ocean fish and bears! This program has been brought to you by Bi-Rite Market. “The new Russia is so fascinating… The capital cities of Moscow and St. Petersburg- you would hardly be able to recognize them if you lived there when it was the Soviet Union. There are many foreign chefs working there.” [7:00] “One thing that distinguishes Russian cuisine is the stove’s falling temperature.” [22:50] — Darra Goldstein on A Taste of the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“The kitchen anchors the country’s economic, social, and political life.” Christine Baumgarthuber revives the dying discipline of home economics on this week’s episode of A Taste of the Past. Christine is a writer and blogger for The Austerity Kitchen, and she’s talking with Linda Pelaccio about the history of economical cooking. Learn about Juliet Corson, the woman who spread the good word of nutrition and wrote about meals on a budget. Hear how Juliet Corson’s writings became political, and ultimately threatened the wages of the working class. How does home ec empower individuals? Listen in to hear Christine and Linda talk about the relationship between home economics education and understanding the food industry. This program has been sponsored by White Oak Pastures. “I truly believe that revolution does begin at home. What people cook at home can be a model more mindful means of consumption.” [21:15] — Christin Baumgarthuber on A Taste of the PastSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.