Tibetan cuisine cannot be described without talking about the geography of place, or the tradition of Buddhist or shepherd culture. Husband and wife team Yeshi Jampa and Julie Kleeman talk about the history and unique background which captures the essence of Yeshi's recipes served at their food establishment, Taste Tibet, in Oxford, England, and which are now published in their new book, Taste Tibet: Family Recipes from the Himalayas.

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 the largest rice production country in Europe, with a cultivation area of well over a half million acres and 1.6 million tons of total grain production. And they have been cultivating rice since the late 15th century. Count Paolo Salvadori di Wiesenhoff is an heir to and owner of one of the oldest Italian rice farms, Principato di Lucedio, which has been in existence since the 1400's. He shares the history and evolution of Italian rice production.

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.

The gin myth of “Mother’s Ruin,” which was depicted in William Hogarth’s 1751 print, Gin Lane, has colored the perception of alcohol consumption by women for nearly 300 years. Dr. Nicola Nice, who built her brand, Pomp & Whimsy, in an effort to write women back into cocktail history, joins Linda Pelaccio to talk about the history of gin and women.

Photo Courtesy of William Hogarth

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.

It was well known in diplomatic circles that one ate very well at President George Washington's table, thanks to his very talented, but enslaved cook Hercules. Stories abound about the fate of the famed cook. Author and culinary historian Ramin Ganeshram has discovered how he reemerged, now with the surname Posey, in New York City, where his skill as a chef helped him create a new life as a free man, embodying the foundational narrative of the United States.

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.

It’s a little known fact that in the nineteenth century, Americans favored green teas consumed hot with milk and sugar. The teas were imported from China until Japan developed an export industry centered on the U.S. Author Robert Hellyer explores the forgotten American preference and traces the trans-Pacific tea trade from the eighteenth century forward in his book, Green with Milk and Sugar (discount code: cup20). He shares his insights on how the interconnections between Japan and the United States have influenced the daily habits of people in both countries. 

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.

The history of cocktails in America is heavily skewed toward the male’s tale when, in fact, that is only half of story of the cocktail’s rise to social prominence. Women are largely absent from the tales of the cocktail until the late 20th century, but they were making, serving, and writing about the scene and its art long before Jerry Thomas’s famed bartender’s guide. Dr. Nicola Nice recognized the history gap while working in market research advising liquor companies. Now, along with her entrepreneurial gin liqueur business and website, she has extended her research to historical liquor literature in which she strives to fill that gap of the missing women. 

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.

Cider is delicious and it is historic. It is America’s first popular alcoholic beverage, made from apples brought across the Atlantic from England in colonial times. And over the past fifteen or so years it has been enjoying something of a revival. To appreciate the differing tastes of cider one needs to know more about the apples and the history as “Cider embodies the best and worst of America’s history and agricultural practices.” Cider specialists and authors Dan Pucci and Craig Cavallo delve deep into the topic in their recent book, American Cider: A Modern Guide to a Historic Beverage.

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.

Sourdough bread has a history that goes back at least 6,000 years and the earliest cultures--or sourdough starter--were likely an accident. Professor and amateur baker Eric Pallant shares the history and his own introduction to his storied starters from his new book Sourdough Culture.

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.

The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos. They’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Saveur magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become. She has put her stories into a book, The Kitchen Whisperers, a beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen.

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.

Although there is archeological evidence and historical writings about olive oil in the ancient world, the popularity, demand, and production of olive oil as we know it today has a very recent history. The designation of Extra Virgin did not occur until 1960, which was the beginning of the modern era for olive oil. Prof. Carl Ipsen from Indiana University, who recently won the Sophie Coe award for writing in food history, shares his research and insights on this episode all about olive oil.

If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.

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.