Podcast appearances and mentions of Ken Albala

In this episode of Season B, Sam, Neil and Ally focus on the world of baking. Sam cooks up some delicious (or not) baked beans, Neil considers the Bath bun and Ally dives into bagel culture.Useful links, references and things mentioned in the episode:Baked BeansBeans: A History by Ken Albala (2007)The Frugal Housewife by Lydia Maria Child (1829)The Boston Cooking-School Cookbook by Fannie Merrit Farmer (1896) - (this is a link to the 1910 version)The Truth about Baked Beans by Megan Muckenhoupt (2015)America's Founding Food: The Story of New England Cooking by Keith Stavely & Kathleen Fitzgerald (2004)A shilling cookery for the people : embracing an entirely new system of plain cookery and domestic economy by Alexis Soyer (1854)Britain's obsession with baked beansWhat's For Tea, Mum? Beanz Meanz The Who!Martha Stewart's Boston Baked BeansBath BunsEnglish Bread & Yeast Cookery by Elizabeth David (1977)English Food by Jane Grigson (3rd edition, 1992)The Taste of Britain by Laura Mason and Catherine Brown (1999)Neil's recipe for seed cakeNeil's recipe for wigsCobb's Bath Buns recipe on Neil Cooks GrigsonThe Bath Bun TeashoppeBagelshttps://www.goodhousekeeping.com/uk/food/recipes/g43212153/street-party-food-ideas-recipes/https://www.vice.com/en/article/these-black-bagels-are-the-anti-rainbow-bagel/The Bagel: The Surprising History of a Modest Bread by Maria Balinska https://fairmountbagel.com/bagels-in-space/Prince William and Kate Make Bagels in East London: https://www.youtube.com/watch?v=nhhDQeLWMfY https://www.hackneycitizen.co.uk/2014/06/17/curious-history-bagel/

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Ken Albala, author of Opulent Nosh: A Cookbook for Audacious Appetites and other books about food.   A professor of history at the University of the Pacific, Albala's other books span from Eating Right in the Renaissance to The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts. He has written historical cookbooks; books on fine dining, banqueting, and individual ingredients; and more. Albala is currently working on an atlas of fermentation, as well as one on carving spoons, which is something he taught himself to do.   Opulent Nosh, which includes more than 100 recipes that transform simple dishes into memorable feasts, actually began as a breakfast book.     “I love breakfast because it's the one meal I get to cook whatever I want,” Albala explains. “And, if I make something that doesn't taste good, it doesn't matter; I'll eat it the next day.”   Albala sent the breakfast version to a half dozen agents, who called breakfast "passe." He considered going the self-publishing route, but that didn't work out either. In the end, Albala replaced the word "breakfast" with "nosh," made a few other changes, and had success getting it out into the world.   “One of the messages I've been trying to promote in most of my books is that cooking is inherently fun, that everyone should do it, as often as they can,” Albala says. “It's one of those fundamental things about humanity that gives us pleasure, like making music or dancing or running around in circles, whatever you do to make you happy.”   Albala, whose mother's side is Ashkenazi and father's is Sephardic, talks about his background and how it led to his deep dive into food. He also shares Opulent Nosh's origin story, examples of his unique cooking style, and his recipe for Matzo Brei, which you can find at JewishJournal.com.   Learn more about Opulent Nosh, follow @KenAlbala on Instagram and find his food groups on Facebook.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

There is no such thing as a "Paleo diet" As humans we have eaten a variety of foods throughout history. WHAT we have eaten and WHY we eat it has changed dramatically throughout time.  In episode 170 the foremost researcher in food history Dr Ken Albala joins Steve to discuss what our ancestors ate, why they ate what they did and, what we can learn from it.  Dr Albala has written/edited 27 books on the history of food and cooking and has recorded 4 video/audio series on the subject including  Food: A Cultural Culinary History, The Great Courses/Wondrium, 2013 Cooking Across The Ages, The Great Courses/Wondrium, 2019 Bourbon: A History, The Great Courses and Audible, 2020 History of the Pomegrante, In progress 2021 Dr Albala is a professor of history at The University of The Pacific.  Listen to episode 170 of The Evolved Man today!

Welcome to the very first Your Last Meal Thanksgiving! We're having a big Friendsgiving audio potluck, inviting past guests to contribute a dish to the holiday meal. Country music star Martina McBride is bringing the salad, actor Zosia Mamet defends marshmallow sweet potato casserole and opines on cranberry sauce, director Greta Gerwig shares her dad's unusual stuffing recipe and Christopher Kimball is on pie duty.   There are also some new friends at the table. Food historian Ken Albala stops by to explain why we eat turkey on Thanksgiving, and comedian and musician Reggie Watts shares what his childhood Thanksgiving table looked like with a French mother.   Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Food historian Ken Albala discusses some of the history of the fruitcake, what's good about it and what's not so good. Green bits aren't so good. Find the link to Ken's original appearance on this show note's page culinarylibertarian.com/266 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Medieval Recipes & Eating Right in Renaissance. Ozempic, Wegovy, Mounjaro - expensive weight loss drugs that are all the rage now. Okay, let's get something straight away. In centuries past, diet didn't mean weight loss. In fact, it wasn't until the 18th century that researchers, and later society, began to see fat and obesity as health and, unfortunately, a social issue. Going back to history, what did people eat to stay healthy? That continues to be an important question today. In fact, it consumes many health-conscious people. But it also pertains to weight loss drugs, because experts warn that it's not enough to take Ozempic, Wegovy, Mounjaro. You also have to eat right to stay healthy! So, during the Renaissance, the answer to the above question depended on the type of body you were born with, your constitution. So, are you sanguine, phlegmatic, choleric or melancholic? These psychological terms dictated what best fit your physiology. Dr. Ken Albala, my guest for this episode, is the author of Eating Right in the Renaissance. He is a professor of history at the University of the Pacific, and has written and edited more than 25 books about food and nutrition history, including Cooking in Europe, 1250 to 1650. To learn more about Dr. Albala and his many projects and publications, you can visit his academic and also personal homepage. Obviously, eating right not only helps you lose weight, but, more importantly, it helps you stay healthy and fight the onslaught and progression of many diseases. In a conversation with Dr. Gil Rabinovici, a Distinguished Professor in Memory and Aging, in the Departments of Neurology, Radiology and Biomedical Imaging, at the University of California, San Francisco, I learned that eating right also helps with treating the symptoms of Alzheimer's disease. In that conversation, I asked Dr. Rabinovici why don't we have a cure for Alzheimer's disease. He gave a compelling explanation to that question, and additionally shared some good news - that while we don't have a cure for Alzheimer's Disease yet, we have learned how to live long and productive lives with Alzheimer's. You can listen to my conversation with him here: https://bit.ly/HbN-S2E7s I hope you enjoy these episodes. Adel Host of the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠History Behind News⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ podcast Watch my guests & I ⁠⁠⁠⁠on YouTube⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠SUPPORT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here⁠ and join⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ our other supporters in the news peeler community. Thank you.

This week on Inside Julia's Kitchen, Todd Schulkin talks to culinary historian Ken Albala about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots & Outrageous Desserts. They discuss the history and future of gelatin; the differences between aspic, gelatin, and Jell-O; and the connection between gelatin and booze. Plus, as always, Ken 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.

There was a time, beginning about 500 years ago, when aspic/gelatin represented the finest, most elite, five-star dining experience. Jello dishes—savory and sweet-- appeared in abundance in the following decades. However, as historian and author Ken Albala clearly points out, “Jello is among the best examples of a food that goes in and out of fashion." On this episode, Ken discusses the history and future of the slippery stuff from his new book, "The Great Gelatin Revival."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.

In this episode of Eat My Globe, our host, Simon Majumdar, chats with historian and award-winning author, Professor Ken Albala, about the brilliant and fascinating history of gelatin or jello. From its origins in prehistoric times, to its height of popularity in the medieval and Victorian periods, and to its widespread availability in the modern era, jello has taken various spots on the dining table that range from elaborate centerpieces, salads, and, of course, instant pudding. It is a riveting conversation that goes through all aspic of jello. 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 Patreon: www.Patreon.com/EatMyGlobe LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced by: ProducergirlProductions.com  

This week I talk with author and food history professor, Ken Albala, about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts. We delve into the (surprisingly) wild world of gelatin and learn all about how it's made and its fascinating past, present, and even its future.Have a great weekend!Christine xoLinks:The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous DessertsFB: @Ken.AlbalaIG: @KenAlbalaBlog: Ken Albala's Food RantWondrium: Food: A Cultural Culinary History , Cooking Across the AgesAudible: The History of BourbonCOOKtheSTORY.com/ROTDHow to Brine Chicken BreastsHow to Cook Chicken Breasts from FrozenHow to Cook Fish from Frozen 

Today, we're joined by historian Ken Albala to tackle the world's BIGGEST FOOD DEBATE: is a hot dog a sandwich? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Food and religion collide in many ways - from fasting to feasting and through strict rules, symbolic dishes, and traditional foodways that span across centuries. Today, we look closely at this relationship, examining what holy texts and historical circumstances can tell us about how we eat today. We explore the legacy of Ashkenazi Jewish cuisine, look at the Impossible pork dilemma for those who abide by halal or kosher restrictions, travel to the Garden of Eden to see if there was any meat, and get to know the devil's relationship with dieting. Further Reading:This episode featured Meat and Three bonus episode, Fasting and Feasting in Quarantine. Find Jeffrey's company, the Gefilteria, here and check out his book, the Gefilte Manifesto here.To learn more about Jonah Goldman's coverage on Impossible Pork not being certified by OU and IFANCA, read his article in The Counter.Victoria Moran is an American author and speaker, specializing in both spirituality and veganism. Check out her cookbook, The Main Street Vegan Academy Cookbook, and her website. If you were intrigued by the subtle plug of Klaus Yoder's podcast Seven Heads Ten Horns, you can listen to it on Apple Podcasts and Spotify. Sara Mathes mentions that she found herself neck deep in a YouTube video posted by televangelist, Katie Souza. The video is called “Satan Uses Food to Kill Us,” just in case you want to do the same. The segment was also informed by readings from Ken Albala's edited volume, Food and Faith in Christian Culture.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Bio Ken Albala is Professor of History at the University of the Pacific. He has authored or edited 25 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home." Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in media and at conferences discussing food issuesHe is featured on the DVD: "Food: A Cultural Culinary History." and "Cooking Across the Ages." Albala is also known for his "Food Cultures Around the World" series for Greenwood Press and Rowman and Littlefield Studies in Food and Gastronomy --- 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

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

Ieri ho ricevuto un messaggio audio molto simpatico. Ayobami mi chiede perché in Italia non mangiamo il pesce con il formaggio e perché diciamo "cacio" nella ricetta "cacio e pepe".Contenuti⏱️ 00:34 Le domande di Ayo⏱️ 01:32 Cultura o educazione?⏱️ 02:18 Perché in Italia non mangiamo il pesce con il formaggio? La spiegazione geografica, di Julia Della Croce⏱️ 04:08 La spiegazione medica, di Ken Albala⏱️ 05:28 Che differenza c'è tra cacio e formaggio?⏱️ 07:30 I tipi di formaggio nella cucina italiana⏱️ 09:00 I formaggi e la cucina regionale italianaGrazie

With Prof. Paul Freeman Professor Freedman specializes in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine. His latest book is American Cuisine and How It Got This Way (Liveright/Norton, 2020). Freedman earned his BA at the University of California at Santa Cruz and an MLS from the School of Library and Information Studies at the University of California at Berkeley. He received a Ph.D. in History at Berkeley in 1978. His doctoral work focused on medieval Catalonia and how the bishop and canons interacted with the powerful and weak elements of lay society in Vic, north of Barcelona. This resulted in the publication of The Diocese of Vic: Tradition and Regeneration in Medieval Catalonia (1983). Freedman taught for eighteen years at Vanderbilt University before joining the Yale faculty in 1997. At Vanderbilt, he focused on the history of Catalan peasantry, papal correspondence with Catalonia and a comparative history of European seigneurial regimes. He was awarded Vanderbilt's Nordhaus Teaching Prize in 1989 and was the Robert Penn Warren Humanities Center Fellow there in 1991-1992. During that time, he published his second book, Origins of Peasant Servitude in Medieval Catalonia (1991). Since coming to Yale, Professor Freedman has served as Director of Undergraduate Studies in History, Director of the Medieval Studies Program, Chair of the History Department, and Chair of the Program in the History of Science and Medicine He has offered graduate seminars on the social history of the Middle Ages, church, society and politics, and agrarian studies (as part of a team-taught course). Freedman was a visiting fellow at the Max-Planck-Institut für Geschichte in Göttingen in 2000 and Directeur d'Études Associé at the École des Hautes Études en Sciences Sociales in Paris in 1995. His third book was Images of the Medieval Peasant (1999) and there are two collections of his essays: Church, Law and Society in Catalonia, 900-1500 and Assaigs d'historia de la pagesia catalana ( “Essays on the History of the Catalan Peasantry,” translated into Catalan). Freedman edited Food: The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times published by Thames & Hudson (London) and in the US by the University of California Press (2007). His book on the demand for spices in medieval Europe was published in 2008 by Yale University Press. It is entitled Out of the East: Spices and the Medieval Imagination. In the field of culinary history, he published Ten Restaurants That Changed America in 2016 (Liveright/Norton). A book for Yale University Press entitled Why Food Matters will appear in 2021. Freedman also co-edited three other collections: with Caroline Walker Bynum, Last Things: Death and the Apocalypse in the Middle Ages (1999) with Monique Bourin, Forms of Servitude in Northern and Central Europe (2005), and with Ken Albala and Joyce Chaplin, Food in Time and Place (2014). A Fellow of the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d'Estudis Catalans. He is a member of the American Philosophical Society and the American Academy of Arts and Sciences. His honors include a 2008 cookbook award (reference and technical) from the International Association of Culinary Professionals (for Food: The History of Taste) and three awards for Images of the Medieval Peasant: the Haskins Medal of the Medieval Academy (2002), the 2001 Otto Gründler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado. He won the American Historical Association's Premio del Rey Prize in 1992 (for The Origins of Peasant Servitude in Medieval Catalonia) and shared the Medieval Academy's Van Courtlandt Elliott prize for the best

Today we're traveling back to America of the 1950s. . . and the 1960s. . . and the 1970s. . . ok, pretty much all of postwar American history. . . with Forrest Gump! Join us to learn more about generational shrimping, IQ tests, the Medal of Honor, and, of course, the all-important question of how this movie holds up after 25+ years.  Sources: IQ Testing: Stefan C. Dombrowski, TedED: The Dark History of IQ Tests. Available at https://ed.ted.com/lessons/the-dark-history-of-iq-tests-stefan-c-dombrowski Benjamin Beit-Hallahmi, "Science, Ideology, and Ideals: The Social History of IQ Testing," Centennial Review 38, 2 (1994) Carlos Kevin Blanton, "From Intellectual Deficiency to Cultural Deficiency: Mexican Americans, Testing, and Public School Policy in the American Southwest, 1920-1940," Pacific Historical Review 72, 1 (2003) Jason Ellis, "Inequalities of Children in Original Endowment: How Intelligence Testing Transformed Early Special Education in a North American City School System," History of Education Quarterly 53, 4 (2013) Carl Kaestle. The Gordon Commission on the Future of Assessment in Education, "Testing Policy in the United States: A Historical Perspective." Film Synopsis: https://www.forbes.com/sites/kristenlopez/2019/07/05/forrest-gump-at-25-disability-representation-for-better-and-worse/ https://www.unilad.co.uk/featured/disabled-actors-need-better-representation-in-hollywood/ Generational Shrimping: Emily Blejwas, "Shrimpin' the Bayou," Mobile Bay (19 June 2020) https://mobilebaymag.com/shrimpin-the-bayou/ Frye Gaillard, Sheila Hagler, and Peggy Deniston, In the Path of the Storms: Bayou la Batre, Coden, and the Alabama Coast (University of Alabama Press, 2008, ProQuest EBook Central). Marcie Cohen Ferris, "History, Place, and Power: Studying Southern Food," Southern Cultures 21:1 (Spring 2015): 2-7. https://www.jstor.org/stable/26220209 Marcie Cohen Ferris, "The "Stuff" of Southern Food: Food and Material Culture in the American South," in The Larder: Food Studies Methods from the American South eds. John T. Edge, Elizabeth S. D. Engelhardt, and Ted Ownby, 276-311 (University of Georgia Press, 2013). https://www.jstor.org/stable/j.ctt46n591.20 ; Beth A. Latshaw, "The Soul of the South: Race, Food, and Identity in the American South," The Larder, 99-127. https://www.jstor.org/stable/j.ctt46n591.11 Jessica B. Harris, "African American Foodways," The New Encyclopedia of Southern Culture: Volume 7: Foodways ed. John T. Edge, 15-18 (University of North Carolina Press, 2007). https://www.jstor.org/stable/10.5149/9781469616520_edge.6 Frederick Douglass Opie, "Influence, Sources, and African Diaspora Foodways," in Food in Time and Place: The American Historical Association Companion to Food History eds. Paul Freedman, Joyce E. Chaplin, and Ken Albala, 188-208 (University of California Press, 2014). https://www.jstor.org/stable/10.1525/j.ctt7zw3tn.15 E. Paul Durrenberger, "Shrimpers, Processors, and Common Property in Mississippi," Human Organization 53:1 (Spring 1994): 74-82. https://www.jstor.org/stable/44126561 Sid Moody, No title (Moonies and fishing), The Associated Press (20 May 1979) Nexis Uni. "When "Moonies" Move In," U.S. News & World Report (27 March 1978): 45. Nexis Uni. Also: UPI "Personality Spotlight; NEWLN: Rev. Sun Myung Moon: Controversial religious leader," (14 May 1984). https://www.upi.com/Archives/1984/05/14/Personality-SpotlightNEWLNRev-Sun-Myung-Moon-Controversial-religious-leader/9349453355200/ The Associated Press, "Hurricane Winds Buffet Louisiana: Highways Jammed 180 M.P.H. Gusts Hit Coast..." New York Times (8 September 1974). ProQuest. James Wilkins, Rodney Emmer, Dennis Hwang, George Paul Kemp, Barrett Kennedy, Hassan Mashriqui, and Bruce Sharky, Louisiana Coastal Hazard Mitigation Guidebook (Louisiana Sea Grant College Program 2008). http://www.dnr.louisiana.gov/assets/docs/coastal/interagencyaff/LaCoastalHazMitGuidebook.pdf "Carmen Fades; No One Killed," Detroit Free Press (9 September 1974): 18. Alabama Public Television, "Bayou La Batre," Journey Proud YouTube (9 October 2015). https://youtu.be/0h6ZoyBAWGI VICE, "Ex-Cult Member Explains How He Escaped the Moonies," YouTube (14 November 2018). https://youtu.be/slFUtQQM1Ow Film Background: Eric Kohn, "Forrest Gump 25 Years Later: A Bad Movie That Gets Worse With Age." IndieWire. Available at https://www.indiewire.com/2019/07/forrest-gump-bad-movie-25-anniversary-1202154214/ Forrest Gump, Wikipedia. Available at https://en.wikipedia.org/wiki/Forrest_Gump Roger Ebert's Review, available at https://www.rogerebert.com/reviews/forrest-gump-1994 Medal of Honor: National Medal of Honor Museum, Recipient Database. Available at https://mohmuseum.org/recipient-database/ Joseph Blake, "The Congressional Medal of Honor in Three Wars," Pacific Sociological Review 16, 2 (1973)

Presented by: Rocio Carvajal, gastronomy educator, cook and author Episode 67 Together with corn, tomatoes and chillies, beans are part of the holy quartet of Mexico's gastronomy. Their enduring popularity as a delicious and versatile food synonymous of Mexican cuisine, no wonder they are present in some form in 60% of all traditional dishes. This episode explores the botanical aspects, culinary uses and cultural history of this emblematic crop. Learn more about beans: Beans: A History. by Ken Albala. Buy here: https://amzn.to/2MspckV Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo. Buy here: https://amzn.to/3alqrKR Episode's blogpost: http://www.passthechipotle.com/cultural-staples-beans-ep-67 Review the show! https://tinyurl.com/ybqbm97a —————————————– Newsletter: eepurl.com/cV5AsH Get my books! shorturl.at/kuT34 Twitter: twitter.com/chipotlepodcast + https://twitter.com/rocio_carvajalc Instagram: https://www.instagram.com/rocio.carvajalc/ email: hello@passthechipotle.com web: http//www.passthechipotle.com Youtube: https://tinyurl.com/y9ot9a57 Donate to the show: https://www.buymeacoffee.com/rfxWGIy

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

In this episode, I studied why people don’t cook at home. Ken Albala said something very intuitive in his TED talk and I think it’s worth sharing. Also recent trend of ordering food from professional chefs may be one of the reasons that stopped us cooking at home. Check the links in the show notes below for more details. I actually found that recipes tend to give us exact amount, and exact instructions. What I also found out is that some real chefs don’t have a strict rule on how much to put in their dishes. So this could be a topic that I cover more. Let me know if you are interested in this topic as well. Well, today we are learning a you pick what to put how many you put recipe, shredded chicken! Let’s have a listen together! Your host Charlie Wang, based in Toronto Canada, is the founder of this podcast show. His father is a stroke survivor. He started this podcast, because he wanted to help people with the knowledge of healthy food to avoid what had happened to his father and his friend. He hopes you will all be healthy, and have healthy relationships and better lives because you and your family are all physically healthy, and eating better. Feel free to post what you would like him NOT to talk about, and what you cooked yesterday. Or email to podcast@charlie.app. Credit: Music: www.purple-planet.com Pinball Spring Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/ References: Why We Don't Cook Anymore https://www.youtube.com/watch?v=rt-oaLVjz3U Why I Don’t Cook Anymore https://jeangalea.com/why-i-dont-cook-anymore/

Legendary radio DJ, Marco Collins, was the first disc jockey in the world to play records by Nirvana, Weezer, Beck, Pearl Jam, Garbage, and many others, when he was music director and DJ at Seattle's 107.7 The End in the '90s. Breaking these bands earned him a spot in the Rock & Rock Hall of Fame. Marco loves breakfast, so host Rachel Belle takes a field trip to Glo's, one of Seattle's long standing diners, to try his favorite eggs Benedict and learn the secret of their hallowed hollandaise. And everybody knows, "Breakfast is the most important meal of the day," but did you know that phrase was actually a marketing ploy by General Mills to get Americans to eat cold cereal in the morning? Culinary historians Ken Albala and Heather Arndt Anderson join the show to explore the fascinating history of American breakfast. And! The even more fascinating history of cereal, via the Kellogg's brothers, who believed corn flakes could curb one of the world's great evils: masturbation. Subscribe to the podcast! Leave us a review on Apple Podcasts! Stay in touch and follow along on Instagram!

Christmas and fruitcake seem to be hand in hand and polar opposites. One much anticipated and one, well, not. That's a shame for a well made-yes, there is such a thing-fruitcake is a thing of tastebud and gastronomical beauty. Ken Albala discusses some of the history of the fruitcake and the cultural and culinary traditions as well. Find the show notes here with a link to Ken's books, the affiliates and more. https://www.culinarylibertarian.com/66 --- Send in a voice message: https://anchor.fm/dannreid/message Support this podcast: https://anchor.fm/dannreid/support

John Oates is the mustachioed half of Hall & Oates, the best selling musical duo in history. Maneater! I Can't Go For That! Rich Girl! These dudes were hit making machines. So host Rachel Belle started thinking about famous food duos: Ketchup & Mustard. Peanut Butter & Jelly. But the best selling culinary duo of all time has got to be Salt & Pepper. When did they get together? And why do we automatically sprinkle them both on our food without questioning their coupling? Learn the history of salt & pepper from Ken Albala, professor of food history at the University of Pacific. And like so many other Your Last Meal guests before him, ice cream is a part of John's last meal; specifically Jeni's Splendid Ice Creams. Rumor has it, owner Jeni Britton Bauer created the salted caramel ice cream flavor that pops up on boutique ice cream shop menus across the country. She tells Rachel how music influences every flavor they dream up. Hall & Oates are performing this Saturday, September 14th, 2019 at the Washington State Fair, get tickets! Oh, and make sure to follow Your Last Meal on Instagram!

Presented by: Rocio Carvajal Food history writer, cook and author. Episode 46 This episode revisits the conversations with ten incredible Mexican food heroes, celebrating their businesses, books, projects and personal stories. You will hear from: Food tour specialist Anais Martinez, Mexico City. Author, blogger and activist Yvette Marquez Sharpnack, Colorado. Chef and founder of SALSAOLOGY Lori Sandoval, from Los Angles California. Food entrepreneur and tamale expert Saul Talavera, Las Vegas. Chef, brand ambassador and cookery teacher Sylvia Vavik, Oslo Norway. Food anthropologist and food consultant Jolien Benjamin from Toronto, Canada. Food entrepreneur and Founder of MASEINDA Javier Gaviria based in Los Angeles. Anthropologist and author of Frida Kahlo at home Suzane Barbezat from Oaxaca, Mexico. Food historian, author, speaker and vlogger cook Ken Albala. Chef, author and founder of La Newyorkina and Dough Doughnuts Fany Gerson. These interviews open new and exciting ways to prompt conversations, inspire you and help you find new ways to rediscover Mexico's enormous gastronomic heritage. Links mentioned on this episode: Get your free copy of Stories on our plate, recipes and conversations. Episode's blogpost: My new book: Mexican Market food, a celebration of traditional Mexican cooking —————————————– Newsletter: Subscribe here Book: Mexican Market food, a celebration of traditional Mexican cooking Go to my ebook store here Twitter: @chipotlepodcast + @rocio_carvajalc Instagram: @rocio.carvajalc email: hello@passthechipotle.com web: passthechipotle.com Youtube: Pass the Chipotle Podcast Buy me a taco! Donate to the show here

Presented by: Rocio Carvajal Food history writer, cook and author. This episode features Professor Ken Albala, a distinguished member of the department of History of the university of the Pacific in California, U.S.A. Dr. Albala is a renown food historian,TEDx speaker, cook, vlogger and part-time wine, cheese and bread maker with a B.A. Modern European Studies from The George Washington University, a M.A. in Tudor and Stuart England from Yale, and a Ph.D. in Renaissance History from Columbia University, he has published, edited and co authored around 24 books and counting. Some of the topics discussed include: capitalism and food production cooking as an empowering exercise to reclaim creativity and cross-cultural pollination the role of universities and food studies to promote social change democratise access to knowledge Read more on this episode's blogpost: http://www.passthechipotle.com/interview-with-food-historian-ken-albala-ep-43 Youtube version: Pass the Chipotle Podcast Follow and connect with Professor Ken Albala: Email: kalbala@pacific.edu Website: Ken Albala's Food Rant http://kenalbala.blogspot.com/ Twitter: https://twitter.com/kenalbala Instagram: https://www.instagram.com/kenalbala Ken's youtube channel: https://www.youtube.com/user/kalbala1 Ken's Ted Talk: https://www.youtube.com/watch?v=rt-oaLVjz3U&t=408s Linkedin: https://www.linkedin.com/in/ken-albala-987561134 —————————————– Get your copy of Mexican Market food: http://www.passthechipotle.com/book/ Check the Youtube version of this episode with extra material: Pass the Chipotle Podcast —————————————– Newsletter: Subscribe here Book: Mexican Market food, a celebration of traditional Mexican cooking Go to my ebook store here Twitter: @chipotlepodcast + @rocio_carvajalc Instagram: @rocio.carvajalc email: hello@passthechipotle.com web: passthechipotle.com Youtube: Pass the Chipotle Podcast Buy me a taco! Donate to the show here

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

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women's history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell's new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women's history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell's new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Judith Weinraub is a former reporter and section editor for the Washington Post and the winner of two James Beard Awards. Andrew F. Smith is editor of the Edible Series of books. He teaches culinary history at the New School and is the author of The Encyclopedia of Junk Food and Fast Food. Ken Albala is Professor of History at the Ken Albala is Professor of History at the University of the Pacific and founder of the Food Studies MA program in San Francisco. In this “Food Friday” installment of Leonard Lopate at Large, Judith, Andrew and Ken discuss the origin of some of their favorite foods.

Just about every culture has some form of noodles. But when and where did noodles first appear? Food historian Ken Albala joins Linda to untangle the noodle's history. A Taste of the Past is powered by Simplecast

On this week's episode of Eat Your Words, Cathy is joined by professor and author Dr. Ken Albala to talk all things noodle soup! Dr. Albala is Professor of History at the University of the Pacific and founder of the Food Studies MA program in San Francisco. He has authored or edited 25 books on food and co-authored The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. Today's conversation is about Dr. Albala's latest book, Noodle Soup: Recipes, Techniques, Obsession. Eat Your Words is powered by Simplecast

For years Food History remained the purview of a few researchers writing papers for academic journals. But recently interest has grown in knowing what we ate in times past, and where certain foods in different cuisines came from. Emelyn Rude joins Linda to talk about a start-up magazine on the horizon called REPAST that aims to tell the interesting stories about food history that will appeal to everyone. And one of the early contributors, Ken Albala, a professor of history who has devoted a good part of his career writing about and teaching students about food and culinary history talks about his views on this growing interest.

Sheila Dillon and special guests discover a delicious world of pumpkins and winter squash. It's Halloween time, and pumpkins are making their annual appearance in windows and on doorsteps. But these winter squash are part of a fascinating family of fruit (yes, fruit - not vegetable) with huge culinary potential that many feel uncomfortable around. This programme aims to change that. Sheila invites chef, restaurateur and squash-lover Romy Gill to her kitchen, where they're joined by Neil Munro - manager of the Heritage Seed Library at Garden Organic (formerly the Henry Doubleday Research Association). To help with the deeper history, they enlist the help of Ken Albala, Professor of Food Studies at the University of the Pacific in California. Presenter: Sheila Dillon Producer: Rich Ward.

Dan Saladino returns to the world of the gut microbiota, the vast array of microbes within us all. From the Amazon Basin to East Africa to the life underneath our feet; food will never be quite the same again. Featuring Tim Spector, author of The Diet Myth, Jeff Leach, co-founder of the American Gut Project, microbiome scientist Maria Gloria Dominguez-Bello, food professor and author Ken Albala, and DJs Lisa and Alana Macfarlane - aka The Mac Twins. Presenter: Dan Saladino Producer: Rich Ward.

It’s that time of year again – students are headed back to school! Linda Pelaccio gets in the spirit on a academic themed episode of A Taste of the Past with guest Ken Albala, Professor of History at the University of the Pacific, USA. He is the author or editor of 17 books including Eating Right in the Renaissance, The Banquet and Beans: A History. He has also coauthored two cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. His latest book, The Food History Reader, is that collection. Tune in as he urges researchers to focus on primary sources and gives listeners some insights into the world of food history. This program was brought to you by Fairway Market. “I think we need fewer encyclopedias and more original research and it won’t happen unless a generation of students is raised on the original sources and not the rehashes of information.” [12:00] “People eat certain things as expressions of who they are and who they want to be.” [16:00] –Ken Albala on A Taste of the Past

Apologies for the delay in publishing this podcast. One of the joys of not being tied to "proper" radio is the freedom to give a story the length it deserves. The downside is that nobody is cracking the whip to whip things into shape on time, so that sometimes, even with the best will in the world, the schedule slips. Maybe if this were my day job ... Bread, yoghurt, pickles: I do love my domestic microbiology. So does Ken Albala, of the University of the Pacific in Stockton, California. His enthusiasm outstrips mine, though, not least because he probably has more space for his experiments. One manifestation of that enthusiasm is a Facebook group dedicated to The Cult of Pre-Pasteurian Preservation and Food Preparation. For Ken, sterilising fermented food is a no-no. Who better, then, to explain how it is that “pickled” has come to mean “boiled in vinegar” rather than “naturally fermented”. Of course, the whole business of home fermentation has reached fever pitch, manifested by the pickle trend being the number one sketch on a trendy comedy series. Let us not, however, throw the baby out with the brinewater. It really is remarkably easy, and if you want to start, there are endless reams of advice on the internet. Just ignore anything that suggests you boil the proceeds. Emboldened by Ken, I do plan to try sausages some time in the New Year. Notes If you’re on Facebook, do check out Ken Albala’s Cult. The current main man on fermentation is Sandor Katz; here’s what he has to say on facultative anaerobes (i.e. Lactobacillus species) versus obligate anaerobes such as Clostridium botulinum, and why you really have nothing to fear. Katz also did a great interview with NPR’s Fresh Air. Engage

Say you wanted to bake bread in a microwave – I can’t think why, but say you did – you could go online and search the internets for a recipe. And you would come up with a few. Just reading them over, they didn’t seem all that appetising. One, for example, warned that you had to serve the bread toasted. What’s the point of that? Anyway, that didn’t deter Ken Albala, a professor at the University of the Pacific in Stockton, California, but rather than search the internet, he turned to ancient Egypt for inspiration. In thinking about ways in which the material culture of food might change in the future, for the Oxford Symposium on Food and Cookery, he came up with not only the plate that keeps crispy things crunchy, but also a way to bake bread in a microwave. Not great bread, but acceptable bread. Why? Well, partly because it is hot where Ken lives, and he doesn’t like putting the oven on just to bake bread. And partly because he foresees a future in which space is at a premium, cooking, maybe, is deskilled, and ovens, where they exist, are used for storing stuff, not baking. Turns out, though, that there’s method to Ken’s madness. I’d always thought that microwaves heat water molecules and that’s that. Apparently not, as I learned from Len Fisher at Bristol University. Apparently some ceramics absorb microwaves and others don’t, and if you have a ceramic that absorbs microwaves, watch out. It can get very hot. Hot enough to turn bread dough to toast in less than 7 minutes. Len admitted that he didn’t fully understand the physics of different ceramics in the microwave, which means there’s no chance for me and you. But he did think he’d invented something along the lines of Ken’s bread mould. Turns out someone had already patented it, although as far as I can tell the patent has lapsed and nobody ever did anything with it. Or did they? If you’re aware of a container designed to bake bread in the microwave, please leave a comment. Notes Ken Albala blogs and has an interesting Facebook page. Len Fisher also has a website, and it is well worth exploring. Intro music by Dan-O at DanoSongs.com.

Experience the lavish excess of a Renaissance feast; learn which tests accurately detect early stages of cancer...and the ones that do not; and understand how your music player transforms digital ones and zeros into the music you love with the underlying foundation of mathematics. Join host Ed Leon as he explores these and other fascinating ideas with experts from The Great Courses. Listen as professor and author Ken Albala takes us back in time to explore key eras of culinary history; researcher David Sadava explains the latest findings in the battle against cancer; and mathematician and musician David Kung reveals the amazing connections between music and mathematics.

This week on A Taste of The Past it’s time to rediscover The Lost Art of Real Cooking with Ken Albala who has written a book on just that. Learn how our liberation from the kitchen in the ’70s has lead to our over-consumption of pre-made and pre-packaged foods. From government subsidies to food deserts, tune in to learn something new about how to recover this lost art. This episode is sponsored by S. Wallace Edwards & Sons.