While creating and producing the hit series Diners, Drive-Ins, and Dives, David Page dove deep into the world of American food. His new book, Food Americana, is an exploration and celebration of the foods Americans love and call their own. Page looks at the foods’ history, its evolution, and uncovers the people and stories behind the food. Tune in and "learn how Americans have formed a national cuisine from a world of flavors."

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Like the intricate pattern of intersecting lines of an ornamental Arabesque pattern, so are the roots of the Arab cuisine intertwined. Reem Kassis has researched Arabic food for many years and wrote her first book, The Palestinian Table, about the classic dishes. As her research continued she studied how the cuisine has evolved over the course of history with so many influences of the everchanging region. Her new book, The Arabesque Table, presents a more modern take on many of the dishes that are rooted in the historic origins of the food of the Arab world and still represent a national cuisine.

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World-famous artisan bread authority and author Peter Reinhart recently shifted his focus to another form of yeasty dough, Pizza. He has launched a new podcast on Heritage Radio Network all about it, called PIZZA QUEST, where he meets all of the best pizza makers. On this episode, Linda gives you an opportunity to meet Peter and learn about his obsession and how he got there.

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While it's enjoyed throughout the US, barbecue has long been recognized as southern cooking. But the originators of barbecue have not been given their culinary due. The African American culture has been largely ignored as the progenitor of the culture of barbecue as author and soul food scholar Adrian Miller is quick to point out in his new book, Black Smoke: African Americans and the United States of Barbecue (University of North Carolina Press, 2021.) The merits of sauces and styles can be discussed from shore to shore, but that may not be as essential as correcting the narrative itself. As Miller explains it, Barbecue is American food with southern roots from plantation slave pitmasters sharing their flavors and fire.

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There has been a resurgence in the cocktail culture of the pre-Prohibition period and the MadMen era. And whether mixing at home, cocktails-to-go (outside) from a restaurant or bar, or the new kid on the block: ready to drink cocktails in a can, there has been a definite uptick in the spirits market. Author and spirits writer Kara Newman shares her views and observations and answers Linda's questions about the origins of Pimm's.

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Gypsies, Romani, Gitano - these are all names used to identify the ethnic group of Roma throughout Europe, of which there are more than 750,00 living in Spain. Food writer Valerio Farris learned about the cuisine of the Spanish Roma and the importance of preserving their recipes and culture by cooking with Roma people in and around Barcelona.

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Authentic products by artisan producers are worth protecting. Beatrice Ughi, founder and president of the food importing company Gustiamo talks about the fake and adulterated products passing as "Made in Italy", and shares her passion for keeping it real.

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Culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B. Harris, joins Linda to talk about The Legacy Quilt, the centerpiece of a project celebrating Black contributions to American cuisine. It's all part of a major exhibition at the Museum of Food and Drink --MOFAD-- entitled, African/American: Making the Nation's Table, whose opening was delayed by COVID-19.

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Get to know another Heritage Radio Network show that gives us a glimpse into the culinary culture of the 1970s. The Shameless Chef was developed for public radio in 1977 but many of these audio treasures have never been heard before. The show’s original host, Michael A. Davenport shares his fearless attitude towards food and encourages home cooks to have fun and take risks in the kitchen. The podcast takes us back in time but still has a lot to teach us today. 

In Episode 2: How to Be Audacious, Michael shares his belief that there’s no excuse for being a ‘meat and potatoes man’ and suggests throwing out the rules to break up the monotony of your meals. He shares recipes for ‘wing dings’ and black olive soup and suggests adding an orange peel to your coffee. Ultimately, Michael subscribed to this sentiment, “don’t react to your prejudices, react to your palette.” 

Subscribe to The Shameless Chef on your favorite podcast app. (Apple Podcasts | Stitcher | Spotify | RSS)

Historian and author Karima Moyer-Nocchi has been exploring and sharing information about the history and origins of Italian cooking through her books and also with photos and videos on her Instagram feed, @HistoricalItalianFood. In this episode, she shares the process of learning about pasta's past and other historical dishes.

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