A Taste of the Past

To celebrate President’s Day, Linda invites author and former visiting White House Chef Jack Hanny to the studio to talk about his latest book, “Secrets from the White House Kitchens”. Jack goes into the history of cuisine at the Oval Office, chronicling everything from JFK’s favorite clam chowder, to FDR’s nightmares with former chef Henrietta Nesbit. Learn more about the tastes of presidents past on an entertaining an informative episode of A Taste of the Past. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Valentine’s Day may have been intended to celebrate love, but we all know what’s really on our mind around this time – chocolate! Tune into A Taste of the Past to learn more about one of the most commonly appreciated and seriously misunderstood treats. Learn about the history of the “the food of the gods” from chocolate expert Alexandra Leaf and find out why “real” chocolate might not be what you think it is. This episode was sponsored by Whole Foods Market. For more information visit wholefooesmarket.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on A Taste of The Past, Linda explores the gastronomic history and traditions of the Chinese New Year with culinary instructor and author of RedCook.net, Kho Kian Lam. They discuss the symbolism behind food items such as fish and dumplings, explore the differences between northern and southern Chinese cuisine and unveil some preparation methods for sticky cake. This episode was sponsored by Fairway Market – like no other market. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on A Taste of the Past, Linda is joined by Moroccan born author and cooking instructor, Kitty Morse. Kitty’s latest book, “A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table”, is as much a history book as it is a cookbook. Tune in and learn more about how and what people ate in Biblical times, the origins of fish sauce, and what makes real Ezekiel bread. This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on A Taste of the Past, Linda explores the history of the modern kitchen. Joined by food journalist and culinary historian Meryle Evans, Linda tells the story of the kitchen from its basement beginnings to its growth into a “perfect work triangle”. Tune in and hear the stories behind some of the most commonly used and overlooked kitchen tools such as Tupperware, Chemex & ice cream scoops. This episode was sponsored by Route 11 / Tabard Inn. For more information visit www.rt11.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s discussion on A Taste of the Past focuses on curry, one of the most widley used – and misused – terms in the culinary lexicon. Joining Linda is Colleen Taylor Sen, a food historian and journalist specializing in the cuisine of India. Linda and Colleen trace the history of curry, from the East India Trading Company to British fast food chains. Tune in and learn what should and shouldn’t be considered curry and how curry leaves differ from curry powder. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.cainfive.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on A Taste of the Past, Linda is joined by trained sushi chef, restaurant consultant, cooking instructor, and cookbook author Hiroko Shimbo. Linda and Hiroko discuss the tradition of “good luck round food” for the new year along with the ceremonious pounding of the mochi. Tune in and learn more about Japanese cuisine and its role in Western culture. Also find out whether or not lobster should be eaten on New Years Eve. This episode was sponsored by Cochon555 – learn more at www.cochon555.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on A Taste of the Past, Linda welcomes historian, master mixologist and author David Wondrich back to the show. David’s latest book, “Punch: The Delights and Dangers of the Flowing Bowl”, explores all things related to punch; from its cloudy origins to its varied techinques and variates. David and Linda discuss the book and taste a two-year aged Norfolk Milk Punch on-air. Tune in to learn more about the incredible story of the most important social beverage of our time. This episode was sponsored by Cain Five Vineyard & Winery. For more information visit www.cainfive.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Explore the history of Malaysian food this week on A Taste of the Past with Linda Pelaccio. Linda is joined by guest Susheela Raghavan, author of Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions. Susheela discusses the history of Malaysia and how food ties into the everyday life of the Malaysians. Tune in and find out why not all Malaysian food is hot and spicy, and why the vendor is such an important part of Malaysian culture. This episode was sponsored by Tekserve & The Lower East Side Ecology Center’s “E-Waste Events”. Find out everything you need to know about recycling your old electronics by clicking here! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on A Taste of the Past, Linda is joined by author and wok master Grace Young. Her latest book is Stir-Frying to the Sky’s Edge, a book that explores everything from the origins and health benefits of stir-frying to the technique’s great economy of time and fuel. Linda and Grace discuss the history of both stir-frying and the wok, and how American culture has reshaped how we see both. Tune in to learn which cookware is the best to stir fry with, how immigrants adapt when they can’t find ingredients of their native cuisine and what happens when Chinese and Jamaican chefs work side by side. This episode was sponsored by the good people at Fairway Market, like no other market!. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.