Burger Scholar George Motz has spent decades researching, writing about, cooking, and eating America's favorite food: Hamburgers. His documentary film, Hamburger America, was recognized by the US National Archives as an integral part of American food history. On this episode, he shares the history of the burger and its variations across the country.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Peanuts have a long history tied to indigenous South American people, early traders,and slavery. It was African slaves who brought the peanut to Virginia and planted and harvested the first crop. Some of those early harvesting techniques are now being preserved by a 4th generation peanut farmer and a 3rd generation peanut company. We learn how on this episode about peanuts.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Restaurants come and go, but chefs move on because it’s their career, their art, and, hopefully, their passion. But what are the secrets that lead to success? Tools of the trade—the craft-- are often not taught in classroom along with the important techniques and fundamentals. Aspiring young cooks can learn so much more by working with and listening to seasoned chefs. Shari Bayer, a fellow podcaster here at HRN with her show All in the Industry, is a hospitality public relations specialist who used her vast connections to chefs around the world to learn what advice they would impart to their young protégés. The result is a groundbreaking book called Chefwise which Shari talks about with Linda.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cow’s milk in fluid drinking form was not introduced in America until the 17th century, and quickly gained popularity. Before long it was promoted as a science-backed dietary necessity even though a large portion of the population was lactose intolerant and could not digest it. Despite this, culinary historian and author Anne Mendelson chronicles the story of milk and unravels the myths and misconceptions surrounding its importance in her recent book, "Spoiled: The Myth of Milk as Superfood," and joins Linda to talk about it.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Many of the foods brought by Jewish immigrants from Eastern Europe to New York have become some of the most iconic foods associated with New York City. Their popularity spread across the country and are often referred to as New York food. Author June Hersh joins Linda to discuss the history of many of these specialties which she has written about in her book, Iconic New York Jewish Food.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Italy is a land of ancient cultures, the fibers of which are woven through its everyday modern culture. Nowhere is this more noticeable than on the many islands which dot the Mediterranean waters of its coastline. These islands were battlegrounds and places of refuge of ancient peoples for millennia. Today what is most evident from those ancient cultures is the culinary imprint that influences the various island cuisines. Katie Parla’s new book, Food of the Italian Islands, explores and describes the land and food.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Curry is a word imbued with many meanings and mixed emotions. From the time of colonialism, it was long used to describe Indian food in general, a term that often had derogatory connotations to those of Indian descent. Today, fortunately, we recognize the regionality and diversity of the cuisine of India. And yet, largely through slavery, the enigmatic dish curry remains one of the most global of dishes--despite its many guises. Food writer Sejal Sukhadwala describes the history, etymology, and conflicts of curry in her book, "The Philosophy of Curry."

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Taiwanese food is closely associated with Fujian and Japanese cuisine. There is a lot of braising, pickling, steaming, deep-frying, and noodles. Linda talks with Taiwanese-American food blogger, cookbook author, and podcaster Cathy Erway, to learn about the origins, influences, and nuances of the food of Taiwan.

Photo courtesy of Pete Lee.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Naomi Duguid has written fabulous books that are not only history and gastronomic adventures, but travelogues as well. In her newest work, she focuses on one ingredient--salt--and the essential role it has served for millennia in preserving, fermenting, and transforming food.

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.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.