Podcasts about food historian

Discover the hidden culinary history of Asian heritage chefs who've served U.S. presidents. Host Lauren Clarke welcomes food historian Adrian Miller and chef Deborah Chang, co-authors of "Asian Heritage Chefs in White House History: Cooking to the President's Taste." From Lee Ping Quan's presidential yacht service in the 1920s to Chef Cristeta Comerford's 19-year tenure as White House Executive Chef, learn how these talented cooks navigated anti-Asian immigration policies while introducing authentic dishes to America's first families. The episode explores how military service provided a pathway to citizenship, reveals surprising fusion recipes from presidential kitchens, and demonstrates food's power as cultural diplomacy. Plus, the latest immigration news with EIG partner Rob Taylor.This episode is part of our ongoing "Food of Immigrants" series, this month featuring stories that highlight Asian American, Hawaiian, and Native Pacific Islander heritage during their heritage month.GUESTS: Co-Authors of "Asian Heritage Chefs in White House History: Cooking to the President's Taste"Adrian Miller, Author, Food Historian, James Beard Award WinnerDeborah Chang, Chef, Recipe Developer, AttorneyHOST: LAUREN CLARKENEWS NERD: ROB TAYLORPRODUCER: ADAM BELMARShow Links:Asian Heritage Chefs in White House History: Cooking to the President's Taste

This episode of Scran is all about Scotland's historical relationship with tea and more specifically the rise and fall of the great Glasgow tea rooms.  Rosalind is joined by Dr Lindsay Middleton, Food Historian and Knowledge Exchange Associate at the University of Glasgow and friend of the podcast Peter Gilchrist, who is a Scottish food history writer. Lindsey and Peter organised the 2025 Scottish Food History Symposium on tea which took place recently and was delivered in partnership with Mackintosh at the Willow and the National Trust for Scotland.Roaslind went along to the tea Symposium at Mackintosh at the Willow in Glasgow. There she learnt how tea in Glasgow was linked to women, trade and slavery, art, class, tourism, Scottish identity, and diaspora. The event was truly fascinating and shared the rich history of Glaswegian tearooms. You'll hear from Perilla Kinchin, Author of Taking Tea with Mackintosh: The Story of Miss Cranston's Tea Rooms - talking about Kate Cranston, the first lady of Glasgow's tea rooms in the late 19th and early 20th centuries.  You'll also hear snippets from Professor Andrew Mackillop's talk on some of the earliest presence of tea in Glasgow and how it became surprisingly political. You can find out more about the symposium from @tenementkitchen and @lindsaymiddleton_ on instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, many of you will be gathering with friends and family to celebrate Christmas. But what's on your table could depend on traditions your family grew up with. Guest: Ken Albala, Food Historian and History Professor, University of the Pacific Learn more about your ad choices. Visit megaphone.fm/adchoices

In this exceedingly gothic and spine tingling episode of White Shores, Theresa talks to Dr Alessandra Pino, a leading food historian and author on the intersections of the Gothic, food, and cultural memory.  Alessandra is the co-author of A Gothic Cookbook which explores food themes in Gothic literature from the 19th century to the present and also the writer, producer, and co-host of the podcast A is for Apple, which investigates the history of food, and Fear Feasts, a podcast that analyses the horror genre through the lens of food and a regular contributor to Haunted Magazine.  You can order A Gothic Cookbook from the Unbound website  /Andrews McMeel Publishing or via her website  www.alessandrapino.com. You can also email Alessandra via her website and message her via her social media platforms.To out more about Theresa's bestselling dream, intuition, afterlife, astrology and mystical titles and mission, visit:Www.theresacheung.comhttp://linktr.ee/theresacheungYou can contact Theresa via @thetheresacheung on Instagram and her author pages on Facebook and X and you can email her directly at: angeltalk710@aol.comThank you to Cluain Ri for the blissful episode music.White Shores is produced by Matthew Cooper.

Max Miller has a hugely popular  YouTube channel, TASTING HISTORY, that explores the history of food and the way we have prepared and eaten food over the centuries. He caught the attention of Titanic Talk hosts Nelson and Alexandra because he's done a whole series on the food and menus on on Titanic - and has more episodes to come.We hear how he got started making food and researching food history and culture after watching the Great British Baking Show and being inspired by the backstory of the bakes in the early episodes. When the pandemic hit he turned his new passion into a very successful channel. If you love food and history and wonder about the dishes served on Titanic this one is for you.Tasting HistoryMax's Book - Tasting HistoryJane Austen on Tasting HistoryLast Dinner on the TitanicThe Great British Baking ShowGo to www.shipofdreamsfilm.com and subscribe to our newsletter and for links and details of 2024 screenings in UK, Australia and New Zealand.TITANIC TALK Official Merchandise now on sale HERET-shirts, hoodies, baseball caps and mugs - the perfect gift for your favourite TitaniacFor more information on where to watchSHIP OF DREAMS: TITANIC MOVIE DIARIES go toshipofdreamsfilm.comShip of Dreams on FacebookShip of Dreams on TikTokWatch TITANIC TALK on YouTube go to ~TITANIC TALK YouTubeInstagram @titanic_talk_podcastFacebookFollow NelsonInstagram @nelsonaspenTwitter @nelsonaspenFollow Alexandra Instagram @fstclsswmn Twitter @alexactwrdir...

Join us for a deep dive into Iowa's culinary culture with food historian, author, and Iowa storyteller Darcy Maulsby. We go beyond corn and pork tenderloins to explore everything from indigenous farming traditions to how the chop suey craze swept Des Moines in the early 20th Century.As an Iowa Storyteller, Darcy believes anyone who eats has a connection to the things she's passionate about, including food, farming, and history. Darcy writes about the food-to-fork connection for clients through her non-fiction books, including “A Culinary History of Iowa”, “Classic Restaurants of Des Moines and Their Recipes,” and "Iowa Agriculture: A History of Farming, Family and Food."Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Kali ini Ray Janson mengupas perjalanan budaya makan di Indonesia bersama Fadly Rahman, ia adalah seorang Food Historian sekaligus penulis buku berjudul "Rijsttafel". Menurut Fadly, "Rijst" mewakili budaya pribumi dan 'tafel' mewakili budaya makan orang Belanda, yang di dalamnya ada sebuah praktik eksploitatif pada budaya makan ini masa kolonial Belanda. Tonton video selengkapnya di #RayJansonRadio #386 RIJSTTAFEL PUNYA BELANDA ATAU INDONESIA? WITH FADLY RAHMAN | RAY JANSON RADIO Enjoy the show! Fadly Rahman: https://www.instagram.com/gastro.27 DON'T FORGET TO LIKE AND SUBSCRIBE! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia #SatuIndonesiaRasa

Nelson and Alexandra crack open the cookbooks of Titanic Author Veronica HinkeVeronica is the author of the acclaimed historical novel “The Last Night on the Titanic,” and the recently released “Titanic: The Official Cookbook: 40 Timeless Recipes for Every Occasion.” Veronica tells of her love of early 20th century history, culinary arts and most of all…. people. “Every food story I've ever written always, at the core of each one, ended up being about the people, and that doesn't seem to change. This book is no different. Those stories of hope and resilience…I think that's why the Titanic story is still alive today,”Her mouthwatering books, short stories and magazine articles explore food history and the delicious culinary narratives that take you back in time. Sit back with an Old Fashioned (a recipe for it is in Titanic: The Official Cookbook) and hear her tell about early 20th century drinking and dining experiences and personalties of that era.Here's her website VeronicaHinke.comInstagram @foodstringerAll her books are available on AmazonTITANIC TALK Official Merchandise now on sale HERET-shirts, hoodies, baseball caps and mugs - the perfect gift for your favourite TitaniacFor more information on where to watchSHIP OF DREAMS: TITANIC MOVIE DIARIES go toshipofdreamsfilm.comShip of Dreams on FacebookShip of Dreams on TikTokWatch TITANIC TALK on YouTube go to ~TITANIC TALK YouTubeInstagram @titanic_talk_podcastFacebookFollow NelsonInstagram @nelsonaspenTwitter @nelsonaspenFollow Alexandra Instagram @fstclsswmn Twitter @alexactwrdirTikTok

Marc Meltonville, food historian, is our guest on today's Brew Ha Ha podcast, in a replay of a May 21, 2020 show. There is no new show today due to bad weather upsetting people's travel plans, so today's podcast episode repeats one of Steve Jaxon's favorite classic Brew Ha Ha shows. Enjoy!

A row has broken out in Italy over what many consider a serious business: food. The argument is centred around the correct way to make pasta carbonara, widely regarded as an iconic Italian meal.

In this episode of Eat My Globe, our host, Simon Majumdar,delvesinto the history of cake. It is a story that takes us back to the times of the Mesopotamians and the ancient Egyptians, where cakes have been used not just as food for the living but also for the afterlife; through the era of the ancient Greeks and Romans, where “Placenta” cakes abound; through the Middle Ages, the 18th century and the 19th century, when cakes went from being hefty to being whisked and light; and right through to the present day. And, of course, this story takes us back to the origins of the birthday cake, wedding cake, Christmas cake, and yes, even the fruitcake. It's a story that is both fascinating and mouth-watering. So, tune in now. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156

In this episode of Eat My Globe, our host, Simon Majumdar, has a dynamic discussion with world-renowned Iron Chef, best-selling cookbook author, and our pal, Alex Guarnaschelli, about food television, culinary schools and culinary apprenticeships, her fantastic new book with her daughter, Ava, called “Cook It Up,” and iconic chefs in our generation. It is such a fun and informative chat, so you don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage ------------------ Producergirl Productions

Did you know that religious beliefs have influenced our eating habits throughout history? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Christina Ward, food historian, Vice President and Editor at Feral House, and author of Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat – An American History. Ward discusses historical food traditions and unique practices from traditional religions to cults and utopian societies, as well as commonalities, and the power of eating together to foster understanding, peace and community.  Related website:  https://www.christinaward.net/books 

Food historian Carolyn Quick Tillery talks with Carolyn Hutcheson of In Focus about her classic "The African American Heritage Cookbook" in The Storyline book series. When Dr. George Washington Carver came to Tuskegee Institute in the late 1800s, his research into the peanut helped save agriculture in the South through crop rotation practices.  Tillery shares several of Carver's recipes and recounts his impact on agricultural science in broadening food availability to poor people.

In this episode of Eat My Globe, our host, Simon Majumdar, has an engaging chat with Rossi Anastopoulo, an award-winning writer and authorof the book “Sweet Land of Liberty: A History of America in 11 Pies.” They touch on how apple pie, haupia pie, chiffon pie, navy bean pie, and many more, not only represent tasty treats but how they also reveal fascinating stories about race, class and gender in American society throughout history. You don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage ------------------ Produced by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, has an animated conversation with James Beard award-winning chef, best-selling authorand our pal, Rocco DiSpirito, about how Italian American cuisine became ubiquitous in the US. They also chat about their favorite Italian American dishes, as well as their favorite roast potatoes and other dishes. You don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------- ProducergirlProductions.com  

In this episode of Eat My Globe, our host, Simon Majumdar, delves into the history of when humans first started using fire for cooking, and how our ancestors progressed to cooking in ovens. From cooking using flames from naturally occurring phenomena, to other sources of heat, and frominventing primitive earth ovens, to closed ovens, to portable ovens, and to the modern ovens we use today, the history of cooking with fire and the invention of the oven is littered with so many innovative and fascinating people. So, make sure to tune in. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage -------------- Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, has a spirited chat with Philip “Ippy” Aiona, who is anaward-winning chef, the youngest finalist onthe hit show “Food Network Star,”and our friend.Simon and Ippy discuss Hawaiian history and, of course, Hawaiian cuisine as shaped by Native Hawaiians and subsequent groups that has since arrived in Hawaii. They also chat about the tragic fires that razed the island of Maui and how people can help those affected. You don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobeFacebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156  

In this episode of Eat My Globe, our host, Simon Majumdar, shares the fascinating history of chicken, which arguably has increased humans' meat consumption in recent memory. It is an animal that originated in Asia, has links to the Tyrannosaurus Rex, and initially spread around the world through cockfighting. The evolution of the chicken –and its egg –from a highly prized ingredient in ancient timesto what we now find as something commonly found in our supermarketsis amazing. Tune in now because you don't want to miss this episode. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---- Produced by: Producergirl Productions    

What did the real people in Tudor Engand eat? From fruit pies to bean and bacon stews, what Tudors ate & drank varied greatly, and was subject to season and Galen's humoral theory...Poor and wealthy alike lived off the land, using ingredients based on their availability and seasonality.Let's find out more from our expert, historian Brigitte Webster. She truly lives and breaths Tudor, in her Tudor house in rural Norfolk where she grows her own fruit and vegetables in a truly authentic Tudor way. She rediscovers day in day out, how did the people back then grew their food in different seasons, plus how savvy with food waste they were! Nothing was wasted!Join Brigitte to find out what an authentic Tudor recipe looked like, from how it was worded to exactly what ingredients were used.You can get Briggite's book here:https://www.pen-and-sword.co.uk/Eating-with-the-Tudors-Hardback/p/23659And this is her Tudor house:https://www.tudorexperience.com/Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Ice cream flavours in historical Britain were diverse. Agnes Marshall, a 19th-century ice cream authority, published cookbooks with unique flavours like elaborately moulded spinach à la crème and deviled ices. Guest: Dr. Lindsay Middleton, Food Historian and Knowledge Exchange Associate at the University of Glasgow Learn more about your ad choices. Visit megaphone.fm/adchoices

Seg 1: Ice cream flavours in historical Britain were diverse. Agnes Marshall, a 19th-century ice cream authority, published cookbooks with unique flavours like elaborately moulded spinach à la crème and deviled ices. Guest: Dr. Lindsay Middleton, Food Historian and Knowledge Exchange Associate at the University of Glasgow Seg 2: ABC is considering cutting some tenants rights, in hopes that Landlords will consider renting out more units long term. The hope is that this will decrease short term rentals and increase rental supply. Guest: Scott Shantz, Contributor for Mornings with Simi Seg 3: View From Victoria: BC Hydro is signaling the end of free charges for EVs. The rates will be going up for public charging stations. We get a local look at the top political stories with the help of Vancouver Sun columnist Vaughn Palmer. Seg 4: What caused the sudden ignition of Lahaina's deadly wildfire, and what can we do to prevent similar situations from happening in the future? Guest: Ze'ev Gedalof, Associate Professor of Geography, Environment and Geomatics at the University of Guelph Seg 5: Things are starting to change as electric vehicles become more popular and people are charging. Well the price on that charge will be going up. Guest: CKNW Contributor Scott Shantz Seg 6: Despite grass tinting being a thing for 8 years, it has suddenly risen dramatically in popularity, partially driven by a viral TikTok video and increasing water restrictions. Guest: Nicole Lundy, CEO of LawnLift Canada Seg 7: Monday Morning Quarterbacks with Coach Rick Campbell It was a 37-9 win over Calgary with Vernon Adams Jr. having a solid return with 322 passing yards and four touchdowns. Guest: Rick Campbell, Head Coach of the BC Lions Seg 8: 1-bedroom apartments have surpassed the $3000 mark in Vancouver which is a 16% spike from last year. Is it due to a competitive market and a lack of quantity or do homeowners have space to rent out, but won't? Guest: David Hutchinson, Realtor and Owner of David Hutchinson Personal Real Estate Corporation Seg 9: Vancouver has been facing a shortage of hotel rooms for over 15 years, impacting the local economy and tourism industry. Despite various political councils adopting policies to address the shortage, the city's hotel inventory has decreased significantly over time. Guest: Sarah Kirby-Yung, ABC Vancouver City Councillor Learn more about your ad choices. Visit megaphone.fm/adchoices

Andi and Miquita Oliver invite Chefs Itamar Srulovich and Sarit Packer, the team behind the Honey & Co cafe and restaurant, over for dinner. Since opening a tiny restaurant in 2012, the pair have become known for serving some of the city's finest Middle Eastern food, as well as writing award winning cookbooks, writing columns, and hosting podcasts. They bring their friend Polly Russell, Food Historian, Author, and Curator at The British Museum. The dinner party discussion centred around food, of course - the art of not writing recipes down, the trouble with fine dining, understanding our history through food, and disappointing the aunties in the kitchen... All over rum and ginger baked ribs, pickled beetroot, barbecued aubergine, Johnny cakes, and more. An Off Script Production, and YAYA Production. Produced by Tayo Popoola Hosted on Acast. See acast.com/privacy for more information.

Mairtin Mac Con Iomaire is an award-winning chef, culinary historian, food writer, broadcaster, and ballad singer. A native Irish speaker, Chair of Mastery of the Masters of Gastronomy and Food Studies of Technological University Dublin. He was awarded Ireland's first PhD on food history, in October 2009. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

We are delving into the unique world of Missouri foodways with author, food historian and foodways interpreter Suzanne Corbett. A native of Missouri, Corbett has contributed to a variety of regional and national publications, including AAA Explorer, the St. Louis Post-Dispatch, and Midwest Living. And, she's authored five book including The Gilded Table, Pushcarts & Stalls: The Soulard Market History Cookbook, and  A Culinary History of Missouri.Eat Your Heartland Out is Powered by Simplecast.

Kat Robinson is a Food Historian, TV Host, Traveler, Producer, and Instigator Kat Robinson. The Little Rock-based author is a founding member of the Arkansas Food Hall of Fame selection committee, a co-chair of the Arkansas Pie Festival, and the Arkansas fellow to the National Food and Beverage Museum. While she writes on food and travel subjects throughout the United States, she is best known for her ever-expanding knowledge of Arkansas food history and restaurant culture, all of which she explores on her 1200+ article website, TieDyeTravels.com. Kat Robinson's Books on Amazon: https://www.amazon.com/Books-Kat-Robinson/s?rh=n%3A283155%2Cp_27%3AKat+Robinson Tye Dye Travels: https://www.tiedyetravels.com/ The presale link for The Great Arkansas Pie Book will be posted early next week. Check back in here to get it. _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Food Historian and show host #AdamRichman chats about the new season of #TheFoodThatBuiltAmerica on #TheHistoryChannel and streaming on #history.com #Celebrity #interview #TonyToscano #ScreenChatter

This week on Inside Julia's Kitchen, Todd Schulkin welcomes Leni Sorensen, the former African American Research Historian at Thomas Jefferson's Monticello, who now writes and lectures on food history and teaches rural life skills from her farm in Virginia. They discuss African America contributions to American food, how being a farmer informs Leni's approach to culinary history, and the future of rural life. Plus, as always, Leni shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

In this episode of Eat My Globe, our host, Simon Majumdar, has a chill conversation with cool historian and filmmaker, Fred Hogge, about the history of ice from the prehistoric era through the early days of civilization and through the modern era. Along the way, they talk about how humans harvested, transported and stored ice through the ages; how well-known historical figures – like Saladin, the Medicis and George Washington, amongst others – used ice; and how ice cream and gelato developed. And, that's just the tip of the iceberg. So, tune in now. So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------------------------- Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, has a lively discussion with award-winning TV Host and Author, Andrew Zimmern, about Andrew's five favourite restaurants that have a place in history. It's a conversation that will take them to places where Ernest Hemingway frequented, where parents bought dry-aged salamis to send to their kids fighting overseas during World War II, where the chef steamed chicken in pig's bladder, and so much more. It's a conversation that will leave you drooling while learning about these historical restaurants. You don't want to miss it. So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------------------------- Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, speaks with award-winning cookbook author and activist, Mimi Aye, about the delicious and varied cuisine from Myanmar/Burma as well as the use of food as an act of political protest. It is an engaging conversation that highlights how food not only nourishes the body but also expands the ways people can communicate their dissatisfaction with the government. You don't want to miss it.   So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced & Distributed by: Producergirl Productions

The new book "Iconic Restaurants of Kansas City" takes readers on a journey to discover the roots of Kansas City's favorite eateries such as the Colony Steakhouse, Allen's Drive-In and Smaks.

Bio "Angela Clutton is an award-winning food writer, food historian, and cook. Her debut book The Vinegar Cupboard was published in March 2019. It won the Jane Grigson Trust Award and was shortlisted for the Andre Simon Food and Drink Awards. (among many other important awards) Angela has written on food and drink for a wide range of publications, including Country Life, the Daily Telegraph, the Independent, and Sainsbury's magazine. Her broadcast work includes multiple episodes of Channel 5's recent ‘Inside...' series; and episodes as the featured food historian for Channel 4's The Bone Detectives, BBC's Inside the Christmas Factory, and BBC's Rip Off Britain: Food. Angela regularly writes for Borough Market for whom she is also a recipe developer, demonstration cook, and host of the popular Borough Market Cookbook Club. She is also the host of their ‘Borough Talks' digital events/podcast series on food and food culture." Website: https://angelaclutton.com/ The Vinegar Cupboard: https://www.amazon.com/Vinegar-Cupboard-Recipes-everyday-ingredient-ebook/dp/B07N3ZCHV7 (Pre-Order) Borough Market: The Knowledge The ultimate guide to shopping and cooking https://www.amazon.com/Borough-Market-Knowledge-ultimate-shopping/dp/1399700626/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1658169491&sr=1-2 Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history sponsored this episode. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Today, in observance of Juneteenth, food historian Carolyn Quick Tillery traces the story from the 1863 Emancipation Proclamation forward through the Juneteenth writings of "Invisible Man" author Ralph Ellison.  She discusses with In Focus host Carolyn Hutcheson the meaning of red foods in historic African American recipes, and she shares the recipe for Strawberry Champagne Punch.  Her books include "The African American Heritage Cookbook" and "Southern Homecoming Traditions: Recipes and Remembrances."

In this episode of Eat My Globe, our host, Simon Majumdar, enjoys one of the most fascinating conversations he has ever had with a culinary figure. Michael W. Twitty's knowledge of the food world and its history is astonishing, and his way of sharing is inclusive and fun. Here, they talk more about the history of rice, but about so many other things as well. You don't want to miss it. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, shares a really fun conversation with one of the most knowledgeable and energetic people in the current culinary field, Adam Richman. As well as discussing his stellar career to date, they also chat about his love of sport, and his new endeavors. It's a great conversation. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------- Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, shares the history of two of his favorite kitchen tools, the Sous Vide and Cast Iron. The former is a more recent invention, while the latter has been around for thousands of years, but his kitchen could not exist without both of them. Tune in to learn about their fascinating origins. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156

2022 marks 70 years since Queen Elizabeth II ascended to the throne, making Her Majesty the first British Monarch to celebrate a Platinum Jubilee. Royal celebrations have often been associated with food, banquets and street parties, with this year following the script. In May 2022, Jemma Melvin created a lemon and Swiss roll amaretti trifle which beat around 5,000 other entries to be named the official pudding for the Jubilee. In this episode of the Food Matters Live podcast, we're looking at the traditions and recipes of British Royal celebrations of the past. We ask why some dishes capture the public's imagination, while others don't. We look at the parallels between the Platinum Jubilee celebrations and those that took place at the Queen's coronation in 1953. Today, like then, the celebrations are taking place at a time of hardship for many.  Food prices are rising today as the cost of living crisis deepens. In 1953, we were still a year away from the end of rationing after the Second World War. And in today's society, where you're more likely to get your cooking inspiration from Heston Blumenthal than Her Majesty, we ask: Just how central is food to a modern day Royal celebration? Listen to the full episode to learn the true story of Coronation Chicken, why the Victoria Sponge is so reflective of the time it was created, and find out what treats our guests would rustle up if they were tasked with designing a new Royal dish. Meet the guests Mary Gwynn, Food writer Mary Gwynn was the founding editor of BBC Vegetarian Good Food and subsequently editor of M&S magazine.  She has worked as a consultant editor and trainer for Waitrose for 12 years, and has written three vegetarian cookbooks.  She has appeared on the sofa with Richard and Judy, cooked at the NEC with chefs such as Rick Stein, Brian Turner and Gary Rhodes, and is the perfect face for the working mum's model. Dr Sue Bailey, Food Historian and Author Writing and researching about food has always been Sue's passion. She is the monthly food columnist for The Lady magazine, and writes culinary history and local food features for Cambridge Edition magazine. She is an experienced panel member, presenter and chair for lectures, workshops and webinars.  In the past, she has led national and European research programmes in workplace learning, consumer health education and food skills.  Sue's hidden secret is that she has a quirky alter ego. She appears as the first famous female celebrity chef Fabulous Fanny Cradock. She recreates signature dishes from her 1950s, 1960s and 1970s books and TV shows at food fairs and history festivals.

In this episode of Eat My Globe, our host, Simon Majumdar , shares an in - depth conversation with one of the truly great figures in culinary history, Chef Jacques Pé pin . A chef whose career has taken him from being a young man in France, being mentored by an acolyte of Escoffier to his current position as the grandfather to American cuisine. It is a remarkable life story, and provides one of our favorite interviews so far on the podcast! Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced by: https://www.producergirlproductions.com    

In this episode of Eat My Globe, our host, Simon Majumdar looks at ingredients from history that have either become extinct or have moved from being regular staples in the kitchens of the world to now being forgotten or difficult to find. From silphium, to peacocks, to hippos, to ambergris, join us on our journey through history as we rediscover what our forebears ate. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156

The Italian Radio Hour - Food Historian Francine Segan on Emilia Romagna

Hey there. Join us, Bruce Weinstein and Mark Scarbrough, for our magazine-format podcast about food and cooking. We've got lots up in this episode including a discussion of food sustainability and Bruce's interview with the terrific Leni Sorensen. You won't want to miss this! Here are the segments of this episode of COOKING WITH BRUCE AND MARK: [00:46] Our thoughts about the hard question of food sustainability. [10:54] Our one-minute cooking tip: never use wet potholders! [12:33] Bruce's interview with the fabulous Leni Sorensen [27:37] What's making us happy in food this week? Laksa curry and salty brown rice crackers!

Listen to today's fascinating chat with food historian and cookbook author Francine Segan: she's written six cookbooks and lectures worldwide on Italian food topics. Mario Batali says that "food historian and author “Francine [Segan's] delectable, timeless, and earthy recipes reaffirm a beautiful and intangible aspect of cooking — that what nourished the souls and bellies of long ago is still the best of what brings us together at the table today." Show note with photos and links on the Flavor of Italy website.

Regina Sexton, Food Historian who manages the post-graduate programme in Irish Food Culture at UCC

First Catch Your Gingerbread! Plus UK Supper Clubs: What Are They? Sam Bilton, Food Historian and Restauranteur Food historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread. Gingerbread is a lovely, squidgy treat which has played a part in almost everyone's childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? When did treacle, dark, sticky, and fairly strong tasting, which adds moisture, depth of flavour and character to baking, first become available? Then there's the question of when gingerbread migrated from the home kitchen to commercial products. And why did the gingerbread man leap from the tin, and run so fast with a fox snapping at his heels? Gingerbread is a delectable treat which has played a part in almost everyone's childhood. First Catch Your Gingerbread is for enthusiastic bakers and families who bake together as well as anyone with an interest in historical food. It explores the history of gingerbread from its early medieval origins when it was made from honey and was considered the height of luxury right up to the treacly confections everyone enjoys today. ‘There is a gingerbread for everyone in this book, adds Sam. ‘Warming spices cheer the soul.' Sam Bilton is a food historian, who runs the Repast Supper Club, food events with a historical theme. She is also a food and drink writer, with articles appearing in magazines and online, with English Heritage, and she works on historical recipes, recreating them for the modern day, including an eighteenth-century recipe for a Bride Cake. Sam is a member of the Guild of Food Writers Committee. www.SamBilton,com Recorded via Zoom on October 30, 2021 www.CulinaryHistorians.org

Chef Albert Schmid is a food historian, educator, and author who holds 13 certifications including Certified Executive Chef®️, Certified Culinary Educator®️, and Certified Cannabis Edibles Professional.He received his Master of Arts in Gastronomy from University of Adelaide, has taught hospitality management at Sullivan University in Kentucky, and is currently a Chef Instructor at Auguste Escoffier School of Culinary Arts.Albert has authored a number of books including How to Drink Like a Spy, How to Drink Like a Mobster, The Beverage Manager's Guide to Wines, Beers and Spirits and many others.He also spends time as a culinary consultant for companies that need help with cost control, menu development, and strategic planning.Listen as we chat with Albert about his favorite cocktails, research process for writing books, cannabis cooking, consulting, and all things food.

During this episode we discuss his passion for Southern food, specifically BBQ.  We also talk about his writing for the HBO series Treme and what is what like to be in the writers room with David Simon and Eric Overmyer. We talk about Jazz, Mardi Gras Indians and how important it is to preserve the history and culture of New Orleans. 

Timestamps1:47 – About our guest, Kyle Cherek – Food Historian4:35 – Kyle Cherek Joins the Show5:58 – Wisconsin Foodie8:37 – Because of Food17:28 – Wisconsin Roots22:02 – Finding Your Voice37:10 – Favorite Interviews46:12 – Food is Fashion56:30 – Kyle's Inspirational Quote59:33 – Nate's Recap

Everything is made up of an interesting combination of ingredients, whether it be flora, fauna or food.  Melissa Guerra, the Kitchen Wrangler and cultural foodie extraordinaire, can look at a delicious meal and not only see the food, she sees the history behind it.  The Culinary Institute of America graduate and James Beard Award finalist is a powerhouse personality with a keen brain that thrives on finding the delicious connections between people, history and food.  She shares all that knowledge on her YouTube Channel and blog site, and searches out new ways to bring meaning to eating - the thing we usually do three times a day, but don't think about as much as we should.  We can personally attest to the delicious nature of her recipes, and hope that you feel the urge to find out more so you can do the same.Life as a foundation-family Texan (okay, before it was Texas, actually) only got spicier when Melissa married Kiko Guerra, who is an artist of renown and descendant of a Spanish land-grant family himself.  The two of them together are an exercise in appreciation for the timeless beauty that life holds, whether it be on the canvas or in the kitchen.Links:https://en.wikipedia.org/wiki/Mineralhttp://www.chemistryexplained.com/Fe-Ge/Gardening.htmlhttps://en.wikipedia.org/wiki/Canary_Islandshttp://www.melissaguerra.com/https://www.youtube.com/channel/UCGinnoR5309RkGOPnoDzuLAhttps://www.jamesbeard.org/awardshttps://www.ciachef.edu/https://en.wikipedia.org/wiki/The_Culinary_Institute_of_Americahttps://shop.pbs.org/WC7332.htmlhttps://www.texasmonthly.com/articles/saddle-up/https://www.americancowboy.com/people/dons-53141Support the show (https://www.patreon.com/agriCulturePodcast)

In this episode of British Suits & Cowboy Boots, Richard talks with Zella Palmer, Chair & Director of the Dillard University Ray Charles Program in African American Material Culture and one of New Orleans Magazine's 2020 People to Watch. Zella discusses the rich cultural impact that African Americans have made to New Orleans, the United States and the world, specifically highlighting food. She talks about the legacies of slavery, her work preserving African-American culture and educating New Orleans youths about careers in the food and culture industries. Zella also shares the significance of being the third generation in her family to work at an HBCU and why these institutions matter so much.She shares the story of Ray Charles' deep love for New Orleans, and how an offer for him to eat at McDonald's led to the creation of his namesake program at Dillard University. In addition to sharing her recommendations for where to eat mind-blowing creole cuisine, Zella reminisces about her time as a teen in London eating fish and chips, catching a Jamiroquai concert, and pleading with her dad for some pounds to shop at Harrods.A must listen episode about understanding, celebrating and protecting the African-American experience and the diverse cultures that it produced.

"Sarah Wassberg Johnson is The Food Historian. Featured on The History Channel's "The Food that Built America" as well as numerous digital media outlets and academic print journals, Wassberg Johnson has been studying American food history professionally since 2015. A public historian and therefore a generalist, her areas of study include the Progressive Era, home economics, cookbook history, and food in World War I. You can find her writing, Facebook Live show the Food History Happy Hour, upcoming lectures, and more at www.thefoodhistorian.com" Sarah Wassberg Johnson The Food Historian sarah@thefoodhistorian.com The Food Historian Youtube https://www.youtube.com/channel/UCj76PgN5OTU0yiCOWnOkRfA ___________________ “Help us promote this podcast and share this episode with a friend” “Share on social and tag us at @WellLibrarian” “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released" --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message

Food Historian at UCC Regina Sexton talked about the various types of sauages and shared her recipe for Toad in the Hole. Go to the recipes tab for this easy recipe!

In this episode we explore the intersection of travel, history and food with food historian Ashley Rose Young, PhD. Dr. Young joined the Smithsonian’s National Museum of American History in 2017 as the Historian of the American Food History Project. In January 2021, Britannica recognized Young as one of the “20 Under 40: Young Shapers of the Future” in the category of Academia and Ideas for her work with the Smithsonian and her scholarly research. We discuss the meaning of culinary diplomacy; how paying attention to the way food plays a role in society helps you understand cultural, socioeconomic, and political influences of a region; and explore the ever-evolving role of street markets across the globe. We've also rounded up some links related to topics covered in this episode. For more on Dr. Young's background and research, check out: https://ashleyroseyoung.com/ And if you'd like to see her work in action through the Smithsonian's "Cooking up History" program, a free virtual series in which Dr. Young and a guest chef prepare a recipe and talk about the history and traditions behind it, visit: https://americanhistory.si.edu/topics/food/pages/cooking-history

In the season premier of W.T.F.P's third season, a humble horror fiend appears on set, and he just so happens to also be the culinary mind behind South Union Bread Cafe, Centro, Django,Gateway Market, Zombie Burger, and most recently, George's Burger Joint, Batter Up, and perhaps another one to twenty eateries we'll have to fire our research team for failing to identify in these very summary notes. The six-time James Beard Award nominee, George Formaro, covers a seven course spread in this dialogue banquet, including his love for studying and preserving lost or forgotten recipes, the anxiety experienced in watching reality cooking competitions, and of course the scariest motion picture he's never actually seen. A self-conscious evolution away from the realm of food snobbery finds its way to the conversation plate. ‘PHATE and GEORGE find common footing in the notion of letting go of regrets and seizing the time we have with our current breath to create and perform the tasks we’ve neglected to complete in the past. PHATAL EXTRACTION: "But you still have time!"PHOTO CREDIT: ANGELA LOSEGRUBHUB, DOOR DASH OR STOP INTO ANY ONE OF THE AVAILABLE 'FOOD JOINTS' REFERENCED ABOVE AFTER CLICKING ON THE LINKS TO LEARN MORE.... OR....YOU KNOW...................... JUST .LISTEN TO THE EPISODE.

Christi Atkinson and Alan Bishop interview David Shields, Food Historian discussing heritage grains and selection for distilling over the years. Links: ABV Network Shop: https://shop.abvnetwork.com/ Our Club: https://www.abvnetwork.com/club Challenge Coin Challenges: https://www.abvnetwork.com/coin Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Trish interviews Professor Jeffrey Pilcher, currently a Professor of Food History at the University of Toronto. Jeffrey has written several books, including "Planet Taco : A Global History of Mexican Food." The two talk about how he got into becoming a food historian and Jeffrey recalls one moment he remembers specifically, at his brother's rehearsal dinner where he had some salsa that blew his socks off, in a good way. Jeffrey talks about the origins of Mexican food, its popularity in the United States and around the world, and goes into his new project, the world history of beer. He calls himself a "foodist" instead of a "foodie," and shares some of his favorite things about learning all about the origins of Mexican food.

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.

Bryce is a Associate Professor of History at Liverpool Hope University, England. He is the author of five books, the latest of which is the first academic history of food and aviation, answers the question what's the deal with airplane food? Not only has the comfortability of air travel gotten better and also even worse its a strange way of taking to the sky thats still baffling to this day.

On today's episode I sit down with Professor Ken Alabala, A food historian from the University of the Pacific. Ken has written 25 books on the history of food, one of which was completely dedicated to noodle soups. Ken came onto my radar when I was doing research for my homemade katsuobushi project. Elivin in the discord server pointed me to Ken's blog and his appearance on Japanese TV where he flew to Japan to learn to make katsuobushi at a real factory there. I thought it might. be fun to get him on the show to talk about his own katsuobushi experiments and his 2 years of research on noodle soups and his experience in Japan filming a documentary-style TV show. Ken is not a ramen chef or nerd like many of us, but his takes on food and the industrialization of food were fascinating. I had a great time speaking with Ken and I hope you enjoy the conversation as much as I did. Ken Albala on Facebook: https://www.facebook.com/ken.albala Ken's Blog http://kenalbala.blogspot.com/ Ken on Japanese TV https://www.youtube.com/watch?v=KxAYbqetLjk Follow me on instagram: https://instagram.com/wayoframen Support the show on patreon: https://patreon.com/wayoframen Shop Way of Ramen: https://wayoframen.com/shop Follow my journey on Youtube https://youtube.com/c/wayoframen --- Support this podcast: https://anchor.fm/wayoframen/support

Dr. Ashley Rose Young, a Food Historian from the  Smithsonian's National Museum of American History joins the nutritionists to talk about why we eat the foods we eat every day AND around the holidays. Show Notes: https://americanhistory.si.edu/topics/food-history Food History Weekend:  https://americanhistory.si.edu/events/food-history-weekend/past-years Dr. Ashley Rose Young: http://ashleyroseyoung.com/  Twitter: @ashleyroseyoung & @smithsonian’s @amhistorymuseum #SmithsonianFood Instagram: @ashleyroseyoung @amhistorymuseum #SmithsonianFood Facebook: @National Museum of American History #SmithsonianFood

What do you put on your toast?  Vegemite, peanut butter, jam or maybe some avocado? In this segment with Food Historian and Author of "Australian Food Timeline," Jan O’Connell we look at the history of some of the things we put on our toast.  See omnystudio.com/listener for privacy information.

There are regional differences from State to State both in foods themselves and in what they’re called. Food Historian and Author of "Australian Food Timeline" Jan O'Connell looks at some of these differences including peanut butter vs peanut paste, potato cakes vs scallops and jubilee twists vs the boston bun.  Jan also askes the question does WA have a signature dish? Tassie has the scallop pie, South Australia the pie floater, Queensland the Lamington and Victoria the Aussie dim sim ... so what is ours?   See omnystudio.com/listener for privacy information.

In this monthly segment with Jan O’Connell, Author of Australian Food Timeline we look back at the history of some iconic Aussie favourites such as lamingtons, vanilla slices, the pavlova and the uniquely West Australian Choc Bombs and Jubilee Twists.  https://australianfoodtimeline.com.au/ See omnystudio.com/policies/listener for privacy information.

Did you know that African Americans were purposely left out of recorded history, resulting in lost wisdom and dignity? Join Food Sleuth Radio host, and registered dietitian, Melinda Hemmelgarn, for her interview with Donna Battle Pierce, former food editor and test kitchen director at the Chicago Tribune, and director of the non-profit Skillet Project which creates meaningful connections among generations through food and journalism. Pierce discusses African American food culture, her experience with recipe development, plus history, race and justice through a food lens.

For Filipino food historian Felice Prudente Sta. Maria, food isn't just about the meal. It's also about the feelings invoked by what is served.

The Last Night on the Titanic, Unsinkable Drinking, Dining & Style Presented by Veronica Hinke, Food Historian, Author With Chef Gale Gand All hands on deck! Come join us and drift back in time as author Veronica Hinke delves into the drinking and elegant Edwardian dining that set the Titanic experience apart from any other. Ms. Hinke will share little-known stories about the people, places and dining connecting Chicago to the ill-fated ship. She will also give us a look at the Titanic’s actual menus and recipes, which appear in her newly released book, “The Last Night on the Titanic/Unsinkable Drinking, Dining & Style.” Several renowned Chicago-area chefs contributed historic recipes to the book, including Gale Gand, who will join Veronica in the discussion. BIOGRAPHIES Veronica Hinke has been researching the Titanic for as long as she can remember. She has interviewed hundreds of experts on lifestyles, foods and drinks for Tribune Media and maintains close working relationships with leading chefs and mixologists around the world. Gale Gand is a Chicago-based pastry chef, cookbook author, television personality, and winner of the 2001 James Beard Foundation Award for Outstanding Pastry Chef. She was host of the Food Network show Sweet Dreams. Chef Gand was a partner at the acclaimed Tru Restaurant. She currently teaches cooking classes all over the country, including at King Arthur Flour in Vermont, Zingerman's in Ann Arbor and she teaches monthly at Elawa Farm in Lake Forest. Recorded at Bethany Retirement Community on October 19, 2019

Shelter Island's Charity Robey is a food historian as well as a chronicler of many interesting Island lives. In Susan Carey Dempsey's recent conversation with Robey learn why she thinks our bay scallops are the best in the world, the joy of heirloom fruit, and more. This week's episode is brought to you by Penelope Moore, Licensed Associate Real Estate Broker: www.penelope-moore.com/

Pizza from Argentina, Asian food in Mexico, and Portugese donuts in Hawaii. This week we’re talking with food historian Rachel Laudan. Show Notes: Rachel Laudan’s website Rachel Laudan’s books Rachel’s article A Plea for Culinary Modernism Rachel’s article What’s the True History of Pizza: Consider Argentina Destination Eat Drink episode Read more... The post Destination Eat Drink – Food Historian, Rachel Laudan appeared first on Radio Misfits.

Breakfast — that beloved meal in which we “break” our after-dinner “fasts” — has a long and surprisingly rich history. Like, did you know eating it used to be considered sinful? In this episode, Marc chats with food historian Heather Arndt Anderson about the origins of the first meal of the day and how brunch became such a cultural event. Plus, he’s joined by Teddy Karounos, a longtime friend and owner of New York City’s Square Diner, for a conversation on breakfast as big business and the art of cooking the perfect egg. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

The evolution of French grand cuisine interestingly paralleled the development of French grand opera beginning in the late 18thcentury and culminating in the late 19th century, particularly in Paris. In this episode, Food Historian and Chef Carl Raymond explores how both food and opera came to be grand against the backdrop of the 18th century Comedie Francaise, as well as the glittering world of the 1890’s Belle Epoque and the great Parisian restaurant and café society.

William Woys Weaver joined the Practical Preservation podcast to discuss his research into food history and how it lead him back to his grandparents garden and forgotten heirloom seeds.  This episode combines my love of food and history.  The intersection of the two tells our collective stories and reflects the values of the time period...Read More

We are always fascinated how experiences when we are young can influence your career and life's passions. In this episode Greg chats with Food Historian with UCC, Regina Sexton who has just launched a post graduate diploma in Food Culture. Author of the books 'A Little History of Irish Food' and 'Ireland's Traditional Foods', which led to a RTE documentary, Regina goes deep into the history of food and talks passionately about the jewel that is our food industry. As a young girl she listened intently as her father, a baker gave out about the death of his industry - maybe this lit a fire in her? Enjoy the show! 

Sunday March 17th Our guest this week is author, historian, and professor Ken Albala. Ken Albala is Professor of History at the University of the Pacific United States, received his Masters of Arts degree in history from Yale, and his PhD in history from Columbia University.  Ken has been the author or editor for over 25 books on both food and the intersections of food and history.  His course Food: A Cultural Culinary History is available from the Great Courses and the Great Courses Plus.  While Dr. Ken’s most recent books, At the Table: Food and Family Around the World  and Noodle Soup: Recipes, Techniques, Obsession are available everywhere, my personal favorites are all his books that do deep dives into history such as Beans: A History, Nuts: A Global History, and Pancake: A global history. LINKS: Ken Albala on The Great Courses, "Food: A Cultural Culinary History"  https://www.thegreatcourses.com/courses/food-a-cultural-culinary-history.html Books by Ken Albala: https://www.amazon.com/Ken-Albala/s?k=Ken+Albala Ken's personal blog: http://kenalbala.blogspot.com/ If you enjoyed this show, we'd love to have you come back next week for another episode.  You can catch Atheists Tall live, every Sunday Morning at 9am Central on AM950 KTNF online at http://www.am950radio.com/listen-live/  Contact us during the show with questions or comments at 952-946-6205 or contact us anytime via radio@mnatheists.org or tweet us @atheiststalk Support this show by visiting https://www.patreon.com/AtheistTalk

Jacqui Newling, Food Historian from Sydney Living Museums joins Harvey Deegan to talk about the history of Stews. See omnystudio.com/policies/listener for privacy information.

Rachel Laudan is a food historian and award-winning author of Cuisine and Empire: Cooking in World History, a book about the rise and fall of various culinary traditions and philosophies. She has over twenty years of dedicated research to the evolution of our food systems. She’s also an engaging speaker who helps industry professionals, students and professors, and public groups see food from a long-term and global perspective. Today, Rachel joins me to share a brief overview of what food history is all about. She shares her thoughts on various food movements and diets, how traditional foods came to be considered traditional, and why people today have better food than most kings and queens in the past. She also explains the importance of separating processed food from what is “bad food” and what she believes we should consider to be “good food.”   “One should tell food history as a series of expansions, migrations, cuisines, or systems of eating.” - Rachel Laudan       This Week on The Future of Agriculture Podcast:    What encouraged her interest in agriculture and food history? Foods we think are traditional, but really not. Is there truth to having better sustainability in the pre-processed food era? Her thoughts on how to feed the exploding human population. Why she thinks corn is an amazing crop. Her perspective on the "Natural Food" trend. What counts as a "good" food? What is "Culinary Modernism"?   Rachel Laudan’s Words of Wisdom: We should realize how great modern food is. Average-earning populations can eat better than most kings or royalty in the past. Almost everything we eat has been transformed from its natural state. If we eat nothing but raw food, the human race will find survival difficult.   Connect with Rachel Laudan:   Rachel Laudan official website Twitter Cuisine and Empire The Food Paradise Check Out Our Sponsor for the “Sustainability at Scale” Series   Have you ever heard of Marrone’s BIO WITH BITE? Marrone Bio Innovation offers crop pest protection for the modern organic and conventional production systems. To make sure every grower using their products realize the best possible return on investment, Marrone invests time and resources to thoroughly test and demonstrate the efficacy of those new state of the art products. With serious trial data to back it up! You can see more and connect directly with Marrone by visiting them at www.marronebio.com Marrone is very proud to support The Future Of Agriculture blog series on sustainability in agriculture with Tim Hammerich.   We Are a Part of a Bigger Family!    The Future of Agriculture Podcast is now part of the Farm and Rural Ag Network. Listen to more ag-related podcasts by subscribing on iTunes or on the Farm and Rural Ag Network Website today.      Share the Ag-Love!    Thanks for joining us on the Future of Agriculture Podcast – your spot for valuable information, content, and interviews with industry leaders throughout the agricultural space! If you enjoyed this week’s episode, please subscribe on iTunes and leave your honest feedback. Don’t forget to share it with your friends on your favorite social media spots!    Learn more about AgGrad by visiting:  Future of Agriculture Website AgGrad Website AgGrad on Twitter  AgGrad on Facebook  AgGrad on LinkedIn  AgGrad on Instagram   

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with John T. Edge, delving into the uncomfortable but important history of Southern food as John T. discusses his latest book, The Potlikker Papers: A Food History of the Modern South and his column for the Oxford American 100th issue replete with video supported by the Foundation. John T. shares his #Juliamoment. Inside Julia's Kitchen is powered by Simplecast

Menus hold a vast amount of historic information on America's culture, social history, economy, and everyday life. Food and culture historian and menu collector Henry Voigt shares some of the stories old menus have to tell about 19th century America.

The Dutch were some of the earliest settlers in America, yet many of their culinary contributions remain little known. Food historian Peter Rose, who is from the Netherlands, has devoted her career to writing and educating Americans about the Dutch foodways--and especially their penchant for sweets and talks with us about the history of the foods we consider American classics. And Tom Daly talks about a Dutch cookie taking America by storm: the stroopwafel.

Live from Shock City Studios! (http://shockcitystudios.com - @ShockCityMusic) John and Kane are LIVE Monday thru Friday at 10a CT on INDIO RADIO...It's The John and Kane Show - It's another DOWNLOADABLE SHOW! It’s Monday and we kick off the show with Suzanne Corbett, Food Historian and Author of the Campbell House Cookbook - a great look at the Campbell House's and the Campbell family's history in a beautiful, 224 page hardcover - get the book and connect with the Campbell House Museum here: http://CampbellHouseMuseum.wordpress.com/2015/10/15/dinner-decorum-at-the-gilded-table/ Then we bring in Founder and CEO of Girls Dreaming Big and Rise Collaborative Sorkspace: Stacy Taubman! We talk about the academic workspace and the benefit that these teenage girls get with this space - to create anything! Make sure to connect here: http://GirlsDreamingBig.com/ or http://RiseWorkspace.com/ ...and of course, we learn what we learned on the show...Follow @JohnAndKaneShow, @JohnLaun1 and @INDIO_RADIO on Twitter - Catch up on the show here: http://RadioKane.PodOmatic.com - Check out the new YouTube channel: http://YouTube.com/IndioRadioOnScreen - LIKE The John And Kane Show on FB here: https://www.facebook.com/pages/The-John-and-Kane-Show-Indio-Radio/252503951553118 - The show is on 10a and replayed at 5p (Central Time) - Listen via @TuneIn, download our app on @GooglePlay or link up here: http://IndioRadio.com - Get more info and LIKE us here: http://Facebook.com/IndioRadio - And NOW ON iTunes, Spreaker and Stitcher!

Were you a Gerber baby? This week on A Taste of the Past, host Linda Pelaccio is talking the history of baby food with Amy Bentley, Food Historian and Associate Professor of Food Studies at New York University. She is also the author of the book, Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet. Tune in to hear all about the past, present, and future of this family necessity. This program was brought to you by Whole Foods Market. “At some point 90% of babies were being fed commercial baby food.” [16:35] —Amy Bentley on A Taste of the Past

Scott Barton is tracking the migration of food of the African Diaspora. We talk about his journey as a chef which covers New York, France, San Francisco, and Brazil. In this interview we name drop like crazy, including Sean Penn and Madonna. Continue Reading→

Some days you are the windshield and some days you are the bug?   Nathan sits down with Chef Rick McDaniel Southern food author and author of the books An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue and Asheville Food: A History of High Country Cuisine for the 28th episode of Finding Asheville. They chat about growing up in Kings Mountain, NC, how Asheville helped him romance his wife, what it was like to work for a newspaper in Gastonia, NC, how he first learned to cook, what defines Southern cooking, why Asheville is blessed with such a good food scene, what are some things the Asheville food scene is missing, and what really defines success at the end of the day.

GET YOUR HOT DOG HISTORY HERE! Food historian Bruce Kraig and co-author Patty Carroll join Christine Tibbetts and me on Travel Itch Radio Thursday at 8p EDT on iTunes and BlogTalkRadio.com. Don't you dare miss it! (4 photos)

Linda Pelaccio begins today’s episode of A Taste of the Past by taking a moment to spread the word about Family-to-Family, a relief organization that allows a group of people to sponsor a family who has been affected by Hurricane Sandy. Thanksgiving has always been accompanied by charitable spirit; check out Family-to-Family, and get involved with the hurricane relief efforts. Today, Linda is speaking with food historian Sandy Oliver about the roots of Thanksgiving! Sandy is also the author of the book Saltwater Foodways, a history of Yankee cooking and New England eating traditions, and the recent Maine Home Cooking. Tune into this episode to learn about the religious considerations of Thanksgiving, and how it came to be a national holiday. What foods were most likely on the table during the first harvest feast? Sandy and Linda share some dishes that you may not recognize! Hear about the history of Thanksgiving commercialism! This program has been sponsored by Rolling Press. “Most of us don’t recognize mincemeat for the preserve that it is. It is a way of preserving meat along with apples and other kinds of fruits. It also was convenience food.” [14:05] — Sandy Oliver on A Taste of the Past

American food writer Betty Fussell joins Linda Pelaccio this week on “A Taste of the Past” for a conversation on culinary history, cultural identity and food literature. Betty is an award-winning writer and is the author of eleven books, ranging from biography to cookbooks, food history and memoir. Learn how she discovered food through travel and writing and became an “accidental” food historian. Listen as Betty describes the American cuisine she discovered throughout her life and elaborates on everything from corn fields to Mexican markets. Find out why Betty fell in love with New York City as she reads one of her literary passages live on-air! This program was sponsored by S. Wallace Edwards & Sons. “The food of my family was absolutely terrible – the land of the bland! It was Midwestern bible belt food in California. The discovery of the drama of what food could be was enormous!” [07:08] “Corn created settlements, it’s the basis of our agriculture in the Western world. It’s totally different from the plow culture of Europe.” [12:15] “I have two romances – one is the California landscape I grew up in, two is New York City. The wonder of New York City has never left me, it’s the last of the great cities of the last two centuries.” [21:20] –Betty Fussell on A Taste of the Past