A Taste of the Past

Get to know another Heritage Radio Network show that gives us a glimpse into the culinary culture of the 1970s. The Shameless Chef was developed for public radio in 1977 but many of these audio treasures have never been heard before. The show’s original host, Michael A. Davenport shares his fearless attitude towards food and encourages home cooks to have fun and take risks in the kitchen. The podcast takes us back in time but still has a lot to teach us today. In Episode 2: How to Be Audacious, Michael shares his belief that there’s no excuse for being a ‘meat and potatoes man’ and suggests throwing out the rules to break up the monotony of your meals. He shares recipes for ‘wing dings’ and black olive soup and suggests adding an orange peel to your coffee. Ultimately, Michael subscribed to this sentiment, “don’t react to your prejudices, react to your palette.” Subscribe to The Shameless Chef on your favorite podcast app. (Apple Podcasts | Stitcher | Spotify | RSS)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Historian and author Karima Moyer-Nocchi has been exploring and sharing information about the history and origins of Italian cooking through her books and also with photos and videos on her Instagram feed, @HistoricalItalianFood. In this episode, she shares the process of learning about pasta's past and other historical dishes.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.

Scenes of Victorian Christmas feasts conjure visions of roasting chestnuts on a lively fire, roast goose on the platter, and a flaming plum pudding with, of course some mince pie and fruitcake. British Food Historian Annie Gray discusses the history of the foods of Christmas past.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.

Winston Churchill was a man of discerning appetite and credits his cook for helping him through such difficult times. But who was she? Historian Annie Gray talks about her recent book, Victory in the Kitchen: The Life of Churchill's Cook.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.

Elizabeth Minchilli, expert in regenerating Italy's hospitality industry, discusses the importance of regenerative tourism in preserving cultural heritage and supporting communities. Topics include exploring hidden regional dishes, culinary tours, and the impact of regenerative tourism on abandoned towns. Learn about Bruso, the unchanged nature and memorable food it offers, and the significance of sustainable travel.

As American as Apple Pie? Although Pie came to America with the first English settlers, American pie focused on the sweet dessert varieties, and apple certainly earned its place at the top.  But don't forget pumpkin, pecan, cherry, custard... Petra Paredez of Petee's Pie talks about the history of the many types and flavors from the popular to the forgotten from her book, Pie for Everyone.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.

Battles over the ethics of foie gras in recent years have loomed large in the culinary world.  Yet history shows that the delicacy has been around for over 5,000 years since the ancient Egyptians, and is extolled in writings of the Ancient Greeks and Romans. Ariane Daguin of D'Artagnan tells the story of foie gras and how in the Gascony region of France it has been a tradition for centuries along with their distinct regional 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.

Rosh Hashanah is an ancient holiday, and many of the foods eaten for the celebration are nearly the same as they were 3,000 years ago. Shifra Klein, Editor-In-Chief of Fleishigs magazine, a publication dedicated to modern kosher cuisine, joins Linda to talk about the history of the symbolic holiday foods.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!Photo Courtesy of Oleksandra Naumenko/123RF.comA 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.

It's often said that the last aspect of a culture that remains after assimilation and acculturation is the food. And the fullest expression of the food of a particular culture is the food that was prepared and eaten at home. League of Kitchens is an organization that offers classes that aim to transmit that culinary knowledge along with the cooking techniques and traditions of the culture. Guest host Julia Fleisch interviews the League's founder, Lisa Gross, about the philosophical foundations of League of Kitchens. 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.

Chile peppers did not appear in China until the late 16th century when they were introduced from the Americas. Historian and author Brian Dott discusses how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine, but also medicine, language, and cultural identity.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.