Podcasts about Food history

Hey Gang!    This week Chelsea unpacks the history of everyones favorite drunken food staple, Taco Bell! Then, Shay gives us the very sad tale of the Rodgers' family and their dealy encounter with Oba Chandler. 

This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Lauren dig into the history and cultures behind churrascarias and rodizio-style service.See omnystudio.com/listener for privacy information.

Although sometimes thin skinned, cucumbers have only rarely lost their cool factor over the millennia. In this classic episode, Anney and Lauren dig into the history and science behind this popular summer addition to everything from salads to sour beers.See omnystudio.com/listener for privacy information.

Pull up a chair as we chat with co-host Lisa Lisson about her path into genealogy and food history.She shares pivotal moments that shaped her career, practical research tips, and how tracing family recipes sparked bigger historical questions.Lisa opens up about lessons learned, research wins, and why understanding our ancestors' lives through food matters. See show notes at www.passingtheplate.org/57.Learn about searching for your ancestors and discovering your family history with the following resources:Sign up for the Are You My Cousin? newsletter and get actionable genealogy tips each week in your inboxExplore Your Culinary Heritage During Your Genealogy Tour  Are You My Cousin? – Lisa's websiteAre You My Cousin? YouTube ChannelFamily SearchAncestryMyHeritageFind My PastThanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

S21 Ep6: From Medieval Fashion to Modern Writing with Natania Barron "Stories are how I make sense of the world." -Natania Barron (This post went live for supporters on March 27, 2025. If you want early, ad-free, and sometimes expanded episodes, support at Patreon or Substack!) In this episode, I talk a little about the JoCo Cruise and how it reminded me of the importance of community and creativity. I forgot how good it felt to surrounding myself with fellow creatives. Then I talk to Natania Barron, a prolific fantasy author and medieval scholar of the Queens of Fate series. We delve into Natania's latest works and discuss the intersection of history and fantasy, the nuances of writing queer narratives, and the significance of food and fashion in storytelling. Transcript Links Natania Barron's Website Natania's Patreon Queen of None Worldbuilding for Masochists Podcast Diane Ackerman A Wrinkle in Time Flyleaf Books Quail Ridge Books Solaris Books Chuck Wendig Evergreen Links See all books from Season 21 Like the podcast? Get the book! I Should Be Writing. My newsletter, The Hot Mic, and the community of Fabulists over at Patreon. Supporting either of those will get you perks like access to the discord, exclusive content, and early, ad-free episodes. Socials: Bluesky, Instagram, YouTube, Focusmate Theme by John Anealio Savor I Should Be Writing tea blends Support local book stores! Station Eternity, Six Wakes, Solo: A Star Wars Story: Expanded Edition and more! OR Get signed books from my friendly local store, Flyleaf Books! In case it wasn't clear: Mur and this podcast are fully supportive of LGBTQ+ folks, believe that Black Lives Matter, and trans rights are human rights, despite which direction the political winds blow. If you do not agree, then there are plenty of other places to go on the Internet. — "From Medieval Fashion to Modern Writing with Natania Barron" is brought to you in large part by my supporters, the Fabulists, who received an early, expanded version of this episode. You can join our Fabulist community with a pledge on Patreon or Substack! Some of the links above may be affiliate, allowing you to support the show at no extra cost to you. Also consider leaving a review for ISBW, please! CREDITS Theme song by John Anealio, art by Numbers Ninja,and files hosted by Libsyn (affiliate link). Get archives of the show via Patreon. March 31, 2025 | Season 21 Ep 6 | murverse.com "From Medieval Fashion to Modern Writing with Natania Barron" by Mur Lafferty is licensed under CC BY-NC-SA 4.0

Pink Martini is celebrating 30 years of global music, and for the band’s pearl anniversary, China Forbes and Timothy Nishimoto dish on oysters (get it?!), the group’s unusual origin story and Thanksgiving dinner. It may be March, but thanks to lead vocalist China Forbes’ last meal, we’re talking turkey! China is very particular about which seven dishes should appear on her Thanksgiving table, so host Rachel Belle consults with a food historian about what was eaten at the very first harvest feast. Pink Martini is a Portland, Oregon-based band, but they sing in 30 languages and have played with more than 70 orchestras in the world’s best concert halls – which means they have eaten their way around the world! Timothy reveals his last meal, a spectacular feast eaten on one of those tours abroad. Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings, coming April 2025! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle (Season 2 starts April 3!)! Follow along on Instagram! Order Rachel’s new cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

The 1980s was a changing time not only for McDonald's but for the entire fast food industry. Competition had become cutthroat--and that was just for burgers. But now, the Pizza industry, led by the big three; Pizza Hut, Dominoes, and Little Cesasers, has grown at an astonishing rate.  McDonald's had found success with a few new items, but one new burger turned out to be a pretty big flop. They needed something to get back on track, improve their night-time dining, and maybe divert some of that traffic away from the Big Three and back to the Golden Arches. Maybe they could beat Big Pizza at their own game. This set the stage for McDonald's pizza; a huge swing in the late 80s that has origins going back to 1986. But "McPizza" wasn't the success McDonald's had hoped for. This is the story of the rise and fall of McDonald's pizza. Short Circuit Movie Review: Patreon.com/80s

12 - Is Michelle Obama taking credit for what RFK Jr. is trying to do with our food? Her and Kylie Kelce discussed on the latter's podcast and Dom has a bone to pick. 1205 - Conservative influencers are divided over who is getting money from “Big Soda” for their content. 1210 - Revisionist History: Americans rejected Michelle Obama's food plan. 1215 - 1220 - Clay Travis sat down with President Trump and brought up the Eagles fans booing Santa Claus, and then Trump said he's going to invite the Chiefs to the White House?!? Your calls. 1230 - A hundred dollar reward to people who can identify who is keying Teslas in Bucks County. 1235 - Camden County schools are sending home food with students for Ramadan. This is the right thing to do! But is it a separation of Church and State issue? What if this were the Christian faith? 1240 - 1245 - 1250 - Your calls to wrap the hour. 12 - Is Michelle Obama taking credit for what RFK Jr. is trying to do with our food? Her and Kylie Kelce discussed on the latter's podcast and Dom has a bone to pick. 1205 - Conservative influencers are divided over who is getting money from “Big Soda” for their content. 1210 - Revisionist History: Americans rejected Michelle Obama's food plan. 1220 - Clay Travis sat down with President Trump and brought up the Eagles fans booing Santa Claus, and then Trump said he's going to invite the Chiefs to the White House?!? Your calls. 1230 - A hundred dollar reward to people who can identify who is keying Teslas in Bucks County. 1235 - Camden County schools are sending home food with students for Ramadan. This is the right thing to do! But is it a separation of Church and State issue? What if this were the Christian faith? 1250 - Your calls to wrap the hour.

We are back with another episode about Canadian food culture in our limited series, More Than Maple. This show brings us out to Manitoba where I meet historians and authors Janis Thiessen and Kimberley Moore.Janis discusses the stories she discovered behind some of Canada's favorite snack foods and talks about how she, along with Kimberly, embarked on a journey to learn about Manitoba food culture.You may be surprised by what you learn in this episode. Spoiler alert: there are some Midwestern connections you may not see coming!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.

Durkhanai Ayubi and her family keep alive the stories and flavours they carried to Australia from Afghanistan, in the dining room of their 'accidental' and thriving restaurant (R)Durkhanai was two years old when she and her family came to Australia from Afghanistan.She grew up with stories of the old country from her parents, but her most powerful sensory connection to Afghanistan developed in the kitchen of her mother, Farida.Both her parents had other professions in their homeland, but in 2009, sensing an opportunity to share their culture's rich tradition of hospitality, they opened a restaurant.They named it Parwana, meaning butterfly, and serve traditional Afghan food cooked by Farida.This episode of Conversations explores migration, multiculturalism, cooking, food, history, the Silk Road, trade, refugee, war, civil war, family, parenthood, multicultural Australia, origin stories, epic journeys.Parwana: Stories and Recipes From an Afghan Kitchen (by Durkhanai Ayubi with recipes by Farida Ayubi) is published by Murdoch Books.

In this week's Talking Life, Jessica is joined by King of Pies (chef Calum Franklin) off the back of relaunching Harrod's restaurant, The Georgian, he joins Jessica to chat all about the humble British pie this British Pie Week and leading British pie innovators Dickinson & Morris.

After MUCH rambling about the age of discovery, Chris's hard talks with the kid, what we've been watching, Super Bowl halftime, Beastie Boys, the Angler Fish and computer boners - we get to a Grim & Pleasant: Corpses and Salad Dressing History! Then a memorable Weird Trivia! 

Singer/songwriter Kevin Morby is a peanut butter and jelly man. Like most kids who grew up in the U.S. before peanut-allergy-mania, he loves the classic lunchbox version. But as an adult he’s taken to adding some very unorthodox ingredients like ... scrambled or fried eggs! In this economy?! You know who else eats a TON of peanut butter and jelly sandwiches? NFL players! Actually, they eat a ton of Uncrustables, and there is data to prove it. Host Rachel Belle interviews the co-creator of Uncrustables to unpack why the world needed a premade PB&J. And we’ll learn a bit about the history of the PB&J from an expat American journalist who is heartbroken that her England-born children have no interest in her favorite nostalgic sandwich, just like everyone else in the U.K. Subscribe to Your Last Meal on Apple Podcasts or Spotify or YouTube. Follow host Rachel Belle on Instagram! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Order Rachel’s new cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

We are kicking off a limited series of episodes about Canadian food culture. Much like Midwestern foodways, Canada's food landscape offers much more than meets the eye…much more than maple! Get an introduction to Canadian foodways with guests David Szanto, a freelance academic in food studies, and Kesia Kvill, an independent food historian focused on Canadian Foodways. 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.

Did you know that many of the food traditions that define cuisine in the United States today have roots in African culinary traditions and history? Diane Spviey, a culinary historian and author of three culinary history books, joins us to uncover the rich and complex legacy of African and African American foodways and how those foodways helped establish the United States. Diane's Website | Book | Show Notes: https://www.benfranklinsworld.com/404   RECOMMENDED NEXT EPISODES

Zac Cornfield director of "Eating History...A Taste of New Mexico", a program about the history of food here in New Mexico, comes in to discuss his program which airs tomorrow at 7pm and Friday at 9pm on PBS. All this and more on News Radio KKOBSee omnystudio.com/listener for privacy information.

Send us a textDiscover the rich culinary traditions of the Aztec and Mayan civilizations before European contact in this deep dive into pre-Hispanic Mesoamerican food history. Learn about the indigenous ingredients that shaped Latin American cuisine, including maize, beans, chili peppers, cacao, and more.Explore how the traditional diets of Mesoamerica influenced modern Latino food and global gastronomy. From sacred rituals to daily meals, uncover the fascinating food culture of ancient Mayan and Aztec societies.

Geoff talks about the long history of Bermondsey, London from Bermondsey Abbey in medieval times, through tanneries, the start of canning, famous food factories such as Peak Frean's and the development of "Biscuit Town" and where to find local records. An interview transcript is available on Substack together with a short second interview on fame and infamy in Bermondsey. 

Send us a textExplore the rich history and cultural significance of squash in Latin American cuisine. From ancient Mesoamerican civilizations to modern-day dishes, squash has been a staple ingredient, deeply rooted in traditions and flavors. Learn how indigenous peoples cultivated pumpkins and other squashes as part of their staple diet, a practice dating back to pre-Columbian times. Discover traditional recipes like Calabacitas, a Mexican dish combining zucchini, yellow squash, peppers, corn, and tomatoes, showcasing the versatility of squash in Latin cooking.  Join us as we delve into the culinary heritage of Latin America, highlighting the enduring importance of squash in its diverse and flavorful gastronomy.WEBSITE | https://thegloballatinfactor.comSupport the showSocial Media:Facebook: https://www.facebook.com/TheGlobalLatinFactorPodcastTwitter: https://twitter.com/thegloballatin1Instagram: https://www.instagram.com/thegloballatinfactorpodcastTiktok: ...

SHOP Discover Ag Merch here DOWNLOAD our “AG IN THE CLASSROOM GUIDE” here JOIN our “CLUB DISCOVER” Monthly Newsletter here Welcome to “Discover Ag” where agriculture meets pop culture. Hosted by a western tastemaker & millennial cattle rancher @‌NatalieKovarik and a sought after dairy sustainability speaker & millennial dairy farmer @‌TaraVanderDussen - Discover is your go to podcast for food news. Every Thursday your hosts dish up their entertaining and informative thoughts to keep you in the know & help you “discover” what's new in the world of food. Discover 193 | This week we discover the controversy behind the billionaire couple that owns “all of California's water”, the fascinating origin story behind hidden valley ranch dressing, and RFK JR return to congress. We also have a disco debrief where we will update on PBR taking over Madison Square Garden. Billionaire couple that owns “all of California's water” Hidden Valley Ranch Dressing Disco Debrief: Record-setting PBR Unleash The Beast Rodeo thrills crowds in Madison Square Garden RFK Jr Meetings in Congress Ahead of Confirmation THANK YOU TO OUR SPONSORS!!!! COZY EARTH: Luxury bedding, bath, and apparel. Listeners can get up to 40% off using the code “DISCOVER”. PERFORMANCE BEEF: Cattle management software that's easy to use and allows you to simplify feeding, performance and health data recording. Our Farm: America's Farm Direct Marketplace. Our Farms features a growing online directory of over 3,000+ farms and ranches across America to allow you to shop farm-direct. Sunrise Flour Mill: We produce single source, organic, heritage flours using a renewed milling technology from the 1930's called the Unifine mill. Code “DISCOVER” TURTLEBOX: The loudest, most durable outdoor speaker on the market Code “DISCOVER” ARMRA COLOSTRUM: Our favorite supplement Code “DISCOVER” MANUKORA HONEY: Honey with Superpowers Code “DISCOVER” TOUPS & CO: 100% natural tallow based skincare & makeup Code “DISCOVER” DUCKWORTH: Merino Wool products made exclusively in the USA with Montana-grown wool. Code “DISCOVER” WILD WEST KIDZ: Children's book subscription dedicated to western lifestyle children's books. Code “DISCOVER” ENCHANTMENT VINEYARDS Family-owned winery & the only ingredient in their wine is grapes. No additives. Code “DISCOVER20” Please note this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.

We've been doing research into the history of Victory Gardens and were blown away by some of the facts we uncovered…so Poldi decided to sit down and record a rant about this amazing gardening movement of the early 1900s and give his reasons for why we should bring it.Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://youtu.be/tGvJAcYmCAwSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53R

Planning a trip to Provence or dreaming of a French getaway? This episode is your ultimate guide! Author Carole Bumpus shares her hard-won wisdom and insider tips for making the most of your Provençal adventure. From navigating markets and menus to uncovering local history and culture, Carole's stories will inspire you to embrace the region's joie de vivre. Plus, discover practical advice for sailing the Mediterranean coast and finding the best food experiences off the beaten path. Links: "Adventures on Land and Sea" Book: https://amzn.to/4a3kUqF Carole Bumpus Website: https://carolebumpus.com/ Watch on YouTube: https://youtu.be/0z34GTC3vxQ _ Produced by Podcast Studio X. Find my book reviews on ViewsOnBooks.com.

James Lee Hernandez and Brian Lazarte, writer/producers of "McMillions: The Absolutely True Story of How and Unlikely Pair of FBI Agents Brought Down the Most Supersized Fraud in Fast Food History" join "Mind Over Murder" hosts Bill Thomas and Kristin Dilley for a great discussion of their true crime series, book and podcasts. McMillions HBO Series:https://www.hbo.com/mc-millionsGoodreads: McMillions: The Absolutely True Story of How an Unlikely Pair of FBI Agents Brought Down the Most Supersized Fraud in Fast Food Historyhttps://www.goodreads.com/book/show/203163978-mcmillions?from_search=true&from_srp=true&qid=W81XO5X0Mo&rank=1Won't you help the Mind Over Murder podcast increase our visibility and shine the spotlight on the "Colonial Parkway Murders" and other unsolved cases? Contribute any amount you can here:https://www.gofundme.com/f/mind-over-murder-podcast-expenses?utm_campaign=p_lico+share-sheet&utm_medium=copy_link&utm_source=customerWTVR CBS News:  Colonial Parkway murders victims' families keep hope cases will be solved:https://www.wtvr.com/news/local-news/colonial-parkway-murders-update-april-19-2024WAVY TV 10 News:  New questions raised in Colonial Parkway murders:https://www.wavy.com/news/local-news/new-questions-raised-in-colonial-parkway-murders/WTKR News 3: Colonial Parkway Murders podcast records in Yorktown:https://www.wtkr.com/news/in-the-community/historic-triangle/colonial-parkway-murders-podcast-records-in-yorktownWVEC 13 News Now:  Live Podcast to Discuss Colonial Parkway Murders Monday in Yorktownhttps://www.13newsnow.com/article/news/crime/true-crime/live-podcast-to-discuss-colonial-parkway-murders-monday-yorktown/291-601dd2b9-d9f2-4b41-a3e1-44bce6f9f6c6Alan Wade Wilmer Sr. has been named as the killer of Robin Edwards and David Knobling in the Colonial Parkway Murders in September 1987, as well as the murderer of Teresa Howell in June 1989. He has also been linked to the April 1988 disappearance and likely murder of Keith Call and Cassandra Hailey, another pair in the Colonial Parkway Murders.13News Now investigates: A serial killer's DNA will not be entered into CODIS database:https://www.13newsnow.com/video/news/local/13news-now-investigates/291-e82a9e0b-38e3-4f95-982a-40e960a71e49WAVY TV 10 on the Colonial Parkway Murders Announcement with photos:https://www.wavy.com/news/crime/deceased-man-identified-as-suspect-in-decades-old-homicides/WTKR News 3https://www.wtkr.com/news/is-man-linked-to-one-of-the-colonial-parkway-murders-connected-to-the-other-casesVirginian Pilot: Who was Alan Wade Wilmer Sr.? Man suspected in two ‘Colonial Parkway' murders died alone in 2017https://www.pilotonline.com/2024/01/14/who-was-alan-wade-wilmer-sr-man-suspected-in-colonial-parkway-murders-died-alone-in-2017/Colonial Parkway Murders Facebook page with more than 18,000 followers: https://www.facebook.com/ColonialParkwayCaseYou can also participate in an in-depth discussion of the Colonial Parkway Murders here:https://earonsgsk.proboards.com/board/50/colonial-parkway-murdersMind Over Murder is proud to be a Spreaker Prime Podcaster:https://www.spreaker.comJoin the discussion on our Mind Over Murder and Colonial Parkway Murders pages on Facebook.Mind Over Murder on Facebook: https://www.facebook.com/mindoverpodcastYou can also participate in an in-depth discussion of the Colonial Parkway Murders here:https://earonsgsk.proboards.com/board/50/colonial-parkway-murdersFollow Othram's DNA Solves: You can help solve a case. Help fund a case or contribute your DNA. Your support helps solve crimes, enable the identification of John & Jane Does, and bring closure to families. Joining is fast, secure, and easy.https://dnasolves.com/Daily Beast: "Inside the Maddening Search for Virginia's Colonial Parkway Serial Killer" By Justin Rohrlichhttps://www.thedailybeast.com/what-happened-to-cathleen-thomas-and-rebecca-dowski-inside-the-hunt-for-the-colonial-parkway-killerCitizens! Check out our new line of "Mind Over Murder" t-shirts and other good stuff !https://www.teepublic.com/stores/mind-over-murder-podcast?ref_id=23885Washington Post Op-Ed Piece by Deidre Enright of the Innocence Project:"The FBI should use DNA, not posters, to solve a cold-case murder" https://www.washingtonpost.com/opinions/2021/06/25/julie-williams-laura-winans-unsolved-murder-test-dna/Oxygen: "Loni Coombs Feels A Kinship To 'Lovers' Lane' Victim Cathy Thomas"Loni Coombs felt an immediate connection to Cathy Thomas, a groundbreaking gay woman who broke through barriers at the U.S. Naval Academy before she was brutally murdered along the Colonial Parkway in Virginia.https://www.oxygen.com/crime-news/loni-coombs-feels-a-kinship-to-colonial-parkway-victim-cathy-thomasYou can contribute to help "Mind Over Murder" do our important work:https://mindovermurderpodcast.com/supportFour one-hour episodes on the Colonial Parkway Murders are available on Oxygen as "The Lover's Lane Murders." The series is available on the free Oxygen app, Hulu, YouTube, Amazon, and many other platforms. https://www.oxygen.com/lovers-lane-murders Oxygen" "Who Were The Colonial Parkway Murder Victims? 8 Young People All Killed In Virginia Within 4 Years" https://www.oxygen.com/lovers-lane-murders/crime-news/who-were-the-colonial-parkway-murder-victims Washington Post Magazine: "Victims, Families and America's Thirst for True-Crime Stories." "For Bill Thomas, his sister Cathy's murder is a deeply personal tragedy. For millions of true-crime fans, it's entertainment." https://www.washingtonpost.com/news/magazine/wp/2019/07/30/feature/victims-families-and-americas-thirst-for-true-crime-stories/Daily Press excellent series of articles on the Colonial Parkway Murders: "The Parkway" http://digital.dailypress.com/static/parkway_cottage/main/index.htmlColonial Parkway Murders website: https://colonialparkwaymurders.com Mind Over Murder Podcast website: https://mindovermurderpodcast.comPlease subscribe and rate us at your favorite podcast sites. Ratings and reviews are very important. Please share and tell your friends!We launch a new episode of "Mind Over Murder" every Monday morning, and a bonus episode every Thursday morning.Sponsors: Othram and DNAsolves.comContribute Your DNA to help solve cases: https://dnasolves.com/user/registerFollow "Mind Over Murder" on Twitter: https://twitter.com/MurderOverFollow Bill Thomas on Twitter: https://twitter.com/BillThomas56Follow "Colonial Parkway Murders" on Facebook: https://www.facebook.com/ColonialParkwayCase/Follow us on InstaGram:: https://www.instagram.com/colonialparkwaymurders/Check out the entire Crawlspace Media network at http://crawlspace-media.com/All rights reserved. Mind Over Murder, Copyright Bill Thomas and Kristin Dilley, Another Dog Productions/Absolute Zero Productions

Road trip to Utah! What a get! This week, I had the honor of taking Santa Claus himself to the restaurant that makes the absolute most sense to review with Kris Kringle: Arctic Circle. If you don't know it, think Dairy Queen Grill & Chill. They do the dipped cone thing but more importantly, they claim to have invented fry sauce Not only do we get the history of this chain and fry sauce itself, but there's a lot of genuinely fascinating Santa Claus lore that I didn't know! Is Santa Claus technically a cryptid? A Yelper does not appreciate the attitude of the employees after her bun falls apart "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My November Patreon exclusive episode just dropped on Ivar's Acres of Clams in Seattle, WA and the founder was a MAV-ER-ICK. Author Temple West joins me to chat all about it and how literal bombs on the freeway derailed our plans), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Arctic Circle stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Santa by being Good this year For no particular reason, you can also follow Mark Gray on Instagram @markwgray   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Arctic Circle Review [Part Two]! Santa Claus joins me one more time to dissect what was Nice and what was Naughty about this burger chain. We even got in trouble just for spreading holiday cheer, so you don't want to miss this one! Ever work at an Arctic Circle? Send your stories to finediningpodcast@gmail.com.

Today I'm speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland's Guinness) the pale lager dominates in popularity. This wasn't always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer. Caleb Zakarin is editor of the New Books Network. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Today I'm speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland's Guinness) the pale lager dominates in popularity. This wasn't always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer. Caleb Zakarin is editor of the New Books Network. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Today I'm speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland's Guinness) the pale lager dominates in popularity. This wasn't always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer. Caleb Zakarin is editor of the New Books Network. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/german-studies

Today I'm speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland's Guinness) the pale lager dominates in popularity. This wasn't always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer. Caleb Zakarin is editor of the New Books Network. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/archaeology

Today I'm speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland's Guinness) the pale lager dominates in popularity. This wasn't always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer. Caleb Zakarin is editor of the New Books Network. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Today I'm speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland's Guinness) the pale lager dominates in popularity. This wasn't always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer. Caleb Zakarin is editor of the New Books Network. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/drugs-addiction-and-recovery

Today I'm speaking with Jeffrey Pilcher, Professor of Food History at the University of Toronto. We are discussing his new book, Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (Oxford University Press, 2024). While beer, or even alcohol for that matter, is not consumed in many parts of the world, its near universality is still astonishing. Even in the Middle East, where alcohol is largely forbidden, non-alcoholic beer sells well. Perhaps most surprising is that in nearly every place where beer is consumed (with the exception of Ireland's Guinness) the pale lager dominates in popularity. This wasn't always the case, and the story of how this came to be is a textbook example of the standardization driven by the forces of globalization. Examined as a commodity, beer offers as important a window into understanding the development of our modern world as does oil or McDonalds. Analyzed as a cultural artifact, beer tells us something about how people identify, what groups they belong to, and what livelihoods they pursue. Hopped Up is an excellent history that will appeal to historians and beer-drinkers of all stripes— whether you prefer Guinness, Sapporo, Bud Light, or non-alcoholic beer. Caleb Zakarin is editor of the New Books Network. Learn more about your ad choices. Visit megaphone.fm/adchoices

Vegan dishes, turkey history, and state budgets shine as Greg Cook, Dr. Tom Isern, and Dave Thompson explore food, storytelling, and budget policy.

In today's episode, I am excited to welcome Morgan Bolling. Morgan is the the Executive Editor of Creative Content for Cook's Country and a cast member of the Cook's Country TV show. Morgan spearheaded the book When Southern Women Cook: History, Lore, and 300 Recipes in collaboration with Toni Tipton-Martin. This compelling book celebrates the ways food has sustained and empowered Southern women throughout history. This episode is a thoughtful dive into: The Intersection of Southern Food and History: Inside Southern culinary traditions. Behind the Book: The process of creating When Southern Women Cook and how women writers and cooks were selected to share their stories. Food as a Lens: How food provides insight into shared history and cultural understanding. Empowering Women Through Food: The role of food as a tool for resilience and empowerment in the South. Things We Mention In This Episode When Southern Women Cook Cook's Country Gourmet's vintage 1960s cookbook  

In this episode, Gastronomica's Irina D. Mihalache talks with Ozoz Sokoh, creator of Kitchen Butterfly and author of the forthcoming book, Chop Chop: Cooking the Food of Nigeria (2025). Ozoz reflects on how movement and mobility have shaped her work, recounting her journey from Nigeria to Canada and from the field of geology to food, and the life stations she's encountered along the way. The conversation centers the process of creative and curatorial work in food history and storytelling, with a focus on how food connects us. This episode concludes with a preview of Ozoz's debut cookbook. She shares the joys of living in a diverse city while developing recipes, being able to source ingredients not only from Nigerian grocers but from a wide range of multicultural stores, with similar items, and one of the dishes she's most excited about in the book. This episode also highlights the 2024 HRN Audience Survey (now open) and the publication of Gastronomica's Fall 2024 issue (24.3): The “Care Work” of Food is now available online.Photo by Oluwapelumi Bamidele of Ovia Reflex Photography.Gastronomica is Powered by Simplecast.

Ernie, Carla, and Hal Jay discuss RFK Jr. and his war on artificial and harmful ingredients in our food that is turning our kids into fat tubs of goo. See omnystudio.com/listener for privacy information.

In honor of the World Food Championship, can Nigel name these food-related quotes from movies? See omnystudio.com/listener for privacy information.

For the past 50 years, Ken Burns has written, directed and produced historical films on a wide variety of topics, from country music and baseball to the Vietnam War and the Brooklyn Bridge. His brand-new film investigates the life of Leonardo da Vinci who, very appropriately for this show, painted The Last Supper! So host Rachel Belle consults an Italian archaeologist about what Jesus and the 12 apostles were actually eating in the famous painting.   Over 20 years ago, Burns helped open a restaurant in his small New Hampshire town called The Restaurant at Burdick's. He claims to be a silent partner, but his name is printed on the brunch, lunch and dinner menus! He'll explain what the Ken Salad is and how it came to be.  Many famous dishes are named after real people, from the Caesar salad to eggs Benedict. We explore the stories behind some of the most well-known eponymous foods, like Granny Smith apples and the Cobb salad.   Pre-order Rachel's cookbook Open Sesame, out November 12, 2024! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram! Get tickets to Food Fight, a culinary game show hosted by Rachel Belle!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Food can play a significant role in a presidential race as candidates attempt to show how relatable they are through the dishes they eat and the restaurants they visit. Not only do Vice President Kamala Harris and presidential hopeful Donald Trump have different politics, they have extremely different tastes in food.  In this special election episode of Your Last Meal, award-winning New York Times food reporter Kim Severson says if Harris is elected, she will be the first president with a genuine love and prowess for cooking. Severson elaborates on what a big role cooking has played in the Harris/Walz campaign.   American food scholar KC Hysmith joins the show to tell us more about Trump's tastes, and how big a role McDonald's has played in both his personal and professional life.   Then we'll go back in time to learn what was served at the very first American elections and rehash some embarrassing moments from years past, when a politician's public display of eating went terribly wrong.  Here's the recipe for the original Election Cake recipe! Pre-order Rachel's cookbook Open Sesame, out November 12, 2024! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram! Get tickets to Food Fight, a culinary game show hosted by Rachel Belle!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

he authors of a new cookbook working to preserve Mi'kmaq recipes and food history from New Brunswick and Nova Scotia. Information Morning Halifax's Feleshia Chandler spoke with Margaret Augustine and Lauren Beck, authors of of Mitji Let's Eat! Mi'kmaq Recipes from Sikniktuk.

Myles is joined by Dr Máirtín Mac Con Iomaire, who is co-editor of the book 'Irish Food History: A Companion'

Irish Food History: A Companion is an extraordinary thing - a moment in Irish publishing history. Coming in around 800 pages, it covers everything from archaeology and food to the pub grub of today. Full of archival images, poetry, recipes and more besides, the book captures the best of what is happening in Irish food research. On this episode, editors Dorothy Cashman and Máirtín Mac Con Iomaire join me to go through this collection. The book is available from: https://booksupstairs.ie/product/irish-food-history-a-companion/

Ever look at your food and wonder the history f how it came to be? In this final episode of season 2, Ben and Katie take a look at some of the common and not-so-common foods you may have eaten and the origins of them. This episode is full of amazing trivia.Be sure to like, subscribe, and rate the show! New episodes every other Wednesday.

Which came first - beer or bread? Let's explore fermentation, the history of food, and the work of Dr. Julia Skinner. Julia Skinner is a food historian, educator and founder of Roots, a fermentation and food history company that bridges the gap between modern people and historic food. Dr. Skinner holds a PhD in Library and Information Science and is the only historian or food writer in the US to win two 40 under 40 awards in one year. Julia is joining us on the show today to talk about her fermented life.We're talking about Julia's book, Our Fermented Lives; A History of How Fermented Foods Have Shaped Cultures & Communities. We'll also dig into her latest projects, The Culinary Curiosity School and The Fermentation Oracle. Bevin draws a card from the oracle.. and you won't believe what happens! Connect with Julia:https://juliacskinner.com/Learn more about Root:https://root-kitchens.com/The Culinary Curiosity School:https://culinarycuriosityschool.com/Order your copy of Our Fermented Lives:https://www.hachettebookgroup.com/titles/julia-skinner/our-fermented-lives/9781635863833/Order The Fermentation Oracle:https://www.hachettebookgroup.com/titles/julia-skinner/the-fermentation-oracle/9781635868326/Join our Patreon community to support the program and enjoy incredible perks like seasonal herb boxes, exclusive episodes of the podcast, access to our herb co-op and so much more!You can support the Seeds & Weeds Podcast by joining our Patreon community for as little as $3/month!Check it out and sign up at https://www.patreon.com/smallhousefarmConnect with us!Join our special Seeds & Weeds Facebook Community!IG: @small_house_farmFB: @smallhousefarmYT: @smallhousefarmwww.seedsandweedspodcast.com Support the showThe Seeds & Weeds Podcast is brought to you in part by our friends at Baker Creek Heirloom Seeds and while they're well known for their incredible selection of rare and unique heirloom seeds, they're also the organizers of the National Heirloom Expo which takes place every year in Ventura, California. Join us at the National Heirloom Expo September 10-12 in sunny Ventura, California! Find out more at https://theheirloomexpo.com/Support the show

This week we are taking a trip back in time to two farms that offer immersive historic culinary experiences. First, we will visit with the team at Living History Farms in Iowa, who run several dinners that reflect authentic experiences of community members from days gone by. Then, it's off to Indiana to visit Conner Prairie, where historic interpreters bring yesterday's cooking skills to modern day students.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.

I traveled to New York, New York for this one! From the Two in the Cooler podcast, host Andrew Canada joins me this week to check out Perkins Restaurant & Bakery, a chain that I flew across the country to New York City to try, and he flew down from Buffalo to meet me there Originally "Smithy's Pancake House" before changing their name and expanding across the region, Perkins' backstory is one of ups and downs The Secret Menu: Sci-Fi Foods Andrew's friends sound 100% made up A Yelper gives Perkins 5 stars while continually dunking on Staten Island in pretty glorious fashion "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (I recently released my July exclusive episode on Sarku Japan, a delicious mall food court teriyaki chicken joint, and introduced my friend Michael Slater to their "yummy yummy sauce!"), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Perkins stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Two in the Cooler on Instagram @twointhecooler   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Perkins Review [Part Two]! Andrew Canada returns to eat a pretty underwhelming meal with me! Ever work at Perkins? Send your stories to finediningpodcast@gmail.com.

This week on The Leftovers, never-before-heard audio from actor Thomas Doherty, who stars in Disney's Descendants movies, the reboot of Gossip Girl and the new indie romance film Dandelion.  Thomas is from Scotland, but moved to the U.S. to pursue acting. When he goes back home to the U.K., his dad always cooks up a big batch of his favorite comfort food: haggis served with neeps and tatties (you can learn all about these dishes on last week's episode of Your Last Meal!).   Eager to learn about other traditional Scottish dishes, host Rachel Belle asks Thomas about classics like cullen skink and cock-a-leekie soup, but ...Thomas is just as stumped as she is! Listen to the hijinks and learn a bit about Scottish cuisine along the way!    Follow along on Instagram! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Pre-order Rachel's cookbook Open Sesame!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Scottish actor Thomas Doherty (Gossip Girl, Descendants, Dandelion) isn't hungry in America. But the Brooklyn-based film and TV star says he's famished in Scotland, where artificial dyes and chemicals are banned from food products. Doherty went to a 900-year-old high school in Scotland, so he loves the fresh energy that a young country like the United States offers. But he's not a fan of American food, and misses the strict UK food regulations, saying he pretty much lost his appetite since moving to the States. What he does love is haggis. But Scotland's national dish is outlawed in the U.S.! Scottish food historian Paul Gilchrist joins the show to talk about the ban and tells you everything you'd ever want to know about haggis. Follow along on Instagram! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Pre-order Rachel's cookbook Open Sesame!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

This week on The Leftovers, never-before-heard audio from J. Ryan Stradal, the bestselling author of three novels, all set in Minnesota: Kitchens of the Great Midwest, The Lager Queen of Minnesota and Saturday Night at the Lakeside Supper Club.  Through a not-so-rapid-fire speed round, J. Ryan tells host Rachel Belle about his favorite Minnesota State Fair food, what the J. in his name stands for, and why you really need to open that bottle of wine you're forever saving for a special occasion.  And we'll explore the history behind a Midwestern fried-food debate: corn dog vs Pronto Pup! What's the difference? Listen and find out!  Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram! Pre-order Rachel Belle's new cookbook, Open Sesame: 45 Sweet & Savory Recipes for Tahini & All Things Sesame!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

The New York Times bestselling novelist J. Ryan Stradel tells host Rachel Belle it was “totally weird to be a teenage foodie in the 1990s.” He couldn't wait to get his driver's license so he could drive into the Twin Cities and eat at restaurants serving mysterious, flavorful, global food — a complete contrast to the bland dishes his parents cooked at home. Food plays a role in all three of Stradal's novels, all set in his home state of Minnesota: Kitchens of the Great Midwest, The Lager Queen of Minnesota and Saturday Night at the Lakeside Supper Club — supper clubs being a uniquely Midwestern throwback institution. Rachel chats with the owners of two multigenerational supper clubs, Lehman's and Ettlin's Ranchero, about what sets them apart from other restaurants. Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

In her latest book, If You Can't Take the Heat, Geraldine DeReuter uses food, humor and her own (often ridiculous!) life to explore the topic of feminism. Geraldine has a way of, as she puts it, “going bonkers viral.” Millions of people read her James Beard Award-winning blog post, “I Made the Pizza Cinnamon Rolls from Mario Batali's Sexual Misconduct Apology Letter,” and her essay about a bizarre experience at a Michelin-starred restaurant in Italy inspired a front-page New York Times article. Over the course of two interviews (host Rachel Belle forgot to ask Geraldine a very important question the first time around), Geraldine and Rachel bond over the strange (read: disgusting) things they ate as children and the absolute best way to make and eat popcorn, plus Geraldine shares her last meal, which is almost entirely cooked by her husband. Romans take their carbonara very seriously and insist it be cooked using “traditional” ingredients. But Rome-based culinary guide and cookbook author Katie Parla says modern-day Italian carbonara is not as authentic as passionate locals think it is. Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram!  Thanks to Visit Kitsap for sponsoring this episode!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.