411 Avsnitt

  1. Episode 132: Easter Sweets & Ancient Rites of Spring

    Publicerades: 2013-03-28

  2. Episode 131: Clodagh McKenna

    Publicerades: 2013-03-14

  3. Episode 130: Kubee Kassaye

    Publicerades: 2013-03-07

  4. Episode 129: Farm To Table: Financial Pathways of Food

    Publicerades: 2013-02-28

  5. Episode 128: Southern Cooking with Nathalie Dupree and Cynthia Graubart

    Publicerades: 2013-02-21

  6. Episode 127: Chocolate: From Pre

    Publicerades: 2013-02-14

  7. Episode 126: Found Food: Lewis & Clark with Mary Gunderson

    Publicerades: 2013-02-07

  8. Episode 125: Nancy Harmon Jenkins, Learning Culture through Food

    Publicerades: 2013-01-31

  9. Episode 124: A Taste of Russia with Darra Goldstein

    Publicerades: 2013-01-24

  10. Episode 123: Making a Case for Home Ec

    Publicerades: 2013-01-17

  11. Episode 122: Drinking History with Andrew F. Smith

    Publicerades: 2013-01-10

  12. Episode 121: Donuts: America’s Obsession

    Publicerades: 2012-12-13

  13. Episode 120: Soy Sauce History with Chef Helen Roberts

    Publicerades: 2012-12-06

  14. Episode 119: A History of Peanut Butter with Author Jon Krampner

    Publicerades: 2012-11-29

  15. Episode 118: Thanksgiving’s Roots with Food Historian Sandy Oliver

    Publicerades: 2012-11-15

  16. Episode 117: Antonin Careme: “King of Chefs and Chef of Kings” with Eric Lanlard, British Celebrity Pastry Chef

    Publicerades: 2012-11-08

  17. Episode 116: What the Musketeers Drank with David Lincoln Ross

    Publicerades: 2012-10-25

  18. Episode 115: Cucina Ebraica

    Publicerades: 2012-10-18

  19. Episode 114: Betty Fussell, The Accidental Food Historian

    Publicerades: 2012-10-11

  20. Episode 113: Burmese Cuisine with Naomi Duguid

    Publicerades: 2012-10-04

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Culinary historian Linda Pelaccio takes a journey through the history of food. Take a dive into food cultures through history, from ancient Mesopotamia and imperial China to the grazing tables and deli counters of today. Tune in as Linda, along with a guest list of culinary chroniclers and enthusiasts, explores the lively links between food cultures of the present and past.

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