It’s a little known fact that in the nineteenth century, Americans favored green teas consumed hot with milk and sugar. The teas were imported from China until Japan developed an export industry centered on the U.S. Author Robert Hellyer explores the forgotten American preference and traces the trans-Pacific tea trade from the eighteenth century forward in his book, Green with Milk and Sugar (discount code: cup20). He shares his insights on how the interconnections between Japan and the United States have influenced the daily habits of people in both countries. 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. 

A Taste of the Past

Forgotten Past of Green Tea in America

The history of cocktails in America is heavily skewed toward the male’s tale when, in fact, that is only half of story of the cocktail’s rise to social prominence. Women are largely absent from the tales of the cocktail until the late 20th century, but they were making, serving, and writing about the scene and its art long before Jerry Thomas’s famed bartender’s guide. Dr. Nicola Nice recognized the history gap while working in market research advising liquor companies. Now, along with her entrepreneurial gin liqueur business and website, she has extended her research to historical liquor literature in which she strives to fill that gap of the missing women. 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.

The Women Left Out of Cocktail History

Cider is delicious and it is historic. It is America’s first popular alcoholic beverage, made from apples brought across the Atlantic from England in colonial times. And over the past fifteen or so years it has been enjoying something of a revival. To appreciate the differing tastes of cider one needs to know more about the apples and the history as “Cider embodies the best and worst of America’s history and agricultural practices.” Cider specialists and authors Dan Pucci and Craig Cavallo delve deep into the topic in their recent book, American Cider: A Modern Guide to a Historic Beverage.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.

American Cider

Sourdough bread has a history that goes back at least 6,000 years and the earliest cultures--or sourdough starter--were likely an accident. Professor and amateur baker Eric Pallant shares the history and his own introduction to his storied starters from his new book Sourdough Culture.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.

History of Sourdough Culture

The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos. They’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Saveur magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become. She has put her stories into a book, The Kitchen Whisperers, a beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen.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.

Kitchen Whisperers with Dorothy Kalins

Although there is archeological evidence and historical writings about olive oil in the ancient world, the popularity, demand, and production of olive oil as we know it today has a very recent history. The designation of Extra Virgin did not occur until 1960, which was the beginning of the modern era for olive oil. Prof. Carl Ipsen from Indiana University, who recently won the Sophie Coe award for writing in food history, shares his research and insights on this episode all about olive oil.If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.A Taste of the Past is Powered by Simplecast.

From Cloth Oil to Extra Virgin: A History of Olive Oil

While creating and producing the hit series Diners, Drive-Ins, and Dives, David Page dove deep into the world of American food. His new book, Food Americana, is an exploration and celebration of the foods Americans love and call their own. Page looks at the foods’ history, its evolution, and uncovers the people and stories behind the food. Tune in and "learn how Americans have formed a national cuisine from a world of flavors."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.

Food Americana

Like the intricate pattern of intersecting lines of an ornamental Arabesque pattern, so are the roots of the Arab cuisine intertwined. Reem Kassis has researched Arabic food for many years and wrote her first book, The Palestinian Table, about the classic dishes. As her research continued she studied how the cuisine has evolved over the course of history with so many influences of the everchanging region. Her new book, The Arabesque Table, presents a more modern take on many of the dishes that are rooted in the historic origins of the food of the Arab world and still represent a national 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.

The Arabesque Table

World-famous artisan bread authority and author Peter Reinhart recently shifted his focus to another form of yeasty dough, Pizza. He has launched a new podcast on Heritage Radio Network all about it, called PIZZA QUEST, where he meets all of the best pizza makers. On this episode, Linda gives you an opportunity to meet Peter and learn about his obsession and how he got there.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.

Meet Bread & Pizza Authority Peter Reinhart

While it's enjoyed throughout the US, barbecue has long been recognized as southern cooking. But the originators of barbecue have not been given their culinary due. The African American culture has been largely ignored as the progenitor of the culture of barbecue as author and soul food scholar Adrian Miller is quick to point out in his new book, Black Smoke: African Americans and the United States of Barbecue (University of North Carolina Press, 2021.) The merits of sauces and styles can be discussed from shore to shore, but that may not be as essential as correcting the narrative itself. As Miller explains it, Barbecue is American food with southern roots from plantation slave pitmasters sharing their flavors and fire.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.

Black Smoke, the African American Roots of BBQ

There has been a resurgence in the cocktail culture of the pre-Prohibition period and the MadMen era. And whether mixing at home, cocktails-to-go (outside) from a restaurant or bar, or the new kid on the block: ready to drink cocktails in a can, there has been a definite uptick in the spirits market. Author and spirits writer Kara Newman shares her views and observations and answers Linda's questions about the origins of Pimm's.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.

Retro Cocktails and Pimm's Cups

There has been a resurgence in the cocktail culture of the pre-Prohibition period and the MadMen era. And whether mixing at home, cocktails-to-go (outside) from a restaurant or bar, or the new kid on the block: ready to drink cocktails in a can, there has been a definite uptick in the spirits market. <a href="https://www.goodreads.com/book/show/42526941-cocktails-with-a-twist">Author</a> and <a href="https://www.winemag.com/2021/04/12/japanese-whiskey-legal-change/">spirits writer</a> <a href="https://twitter.com/karanewman">Kara Newman</a> shares her views and observations and answers Linda's questions about the origins of Pimm's.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by<a href="http://heritageradionetwork.org/donate"> becoming a member</a>!A Taste of the Past is Powered by <a href="http://simplecast.com/">Simplecast</a>.

Gypsies, Romani, Gitano - these are all names used to identify the ethnic group of Roma throughout Europe, of which there are more than 750,00 living in Spain. Food writer Valerio Farris learned about the cuisine of the Spanish Roma and the importance of preserving their recipes and culture by cooking with Roma people in and around Barcelona.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.

Cuisine of the Spanish Roma

Authentic products by artisan producers are worth protecting. Beatrice Ughi, founder and president of the food importing company Gustiamo talks about the fake and adulterated products passing as "Made in Italy", and shares her passion for keeping it real.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.

Made in Italy, really!

Culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B. Harris, joins Linda to talk about The Legacy Quilt, the centerpiece of a project celebrating Black contributions to American cuisine. It's all part of a major exhibition at the Museum of Food and Drink --MOFAD-- entitled, African/American: Making the Nation's Table, whose opening was delayed by COVID-19.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.

Jessica B. Harris on The Legacy Quilt: African-American Foundation of American Cuisine 1619-2019

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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A Taste of the Past

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