title

A Taste of the Past

Heritage Radio Network

191
Followers
166
Plays
A Taste of the Past
A Taste of the Past

A Taste of the Past

Heritage Radio Network

191
Followers
166
Plays
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About Us

Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.

Latest Episodes

Episode 333: PICKLES!

Fermentationist Jori Jayne Emde of Lady Jaynes Alchemy talk about the process and Zach Meyer from Claussen (Kraft-Heinz,) one of America's top choice, commercially produced pickles shares their history.

43 MIN3 days ago
Comments
Episode 333: PICKLES!

Episode 332: Molly O'Neill

Episode #52 Molly O'Neill Tribute

34 MINJUN 21
Comments
Episode 332: Molly O'Neill

Episode 331: Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains

William Dickinson first drilled for brine in 1817, in western Virginia, using a hollowed-out tree trunk for piping, The town soon became the "salt capial of the east."

47 MINJUN 14
Comments
Episode 331: Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains

Latest Episodes

Episode 333: PICKLES!

Fermentationist Jori Jayne Emde of Lady Jaynes Alchemy talk about the process and Zach Meyer from Claussen (Kraft-Heinz,) one of America's top choice, commercially produced pickles shares their history.

43 MIN3 days ago
Comments
Episode 333: PICKLES!

Episode 332: Molly O'Neill

Episode #52 Molly O'Neill Tribute

34 MINJUN 21
Comments
Episode 332: Molly O'Neill

Episode 331: Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains

William Dickinson first drilled for brine in 1817, in western Virginia, using a hollowed-out tree trunk for piping, The town soon became the "salt capial of the east."

47 MINJUN 14
Comments
Episode 331: Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains

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