S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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For most of us, soy sauce is little more than a salty side note. What started out as a by-product of food preservation methods in ancient China has developed into a star ingredient with global reach. What are we to make of one of the world's oldest condiments, its origins, and introduction to the United States?

By Elizabeth Kulas

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Tasteofthepast
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Were you a Gerber baby? This week on A Taste of the Past, host Linda Pelaccio is talking the history of baby food with Amy Bentley, Food Historian and Associate Professor of Food Studies at New York University. She is also the author of the book, Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet. Tune in to hear all about the past, present, and future of this family necessity. This program was brought to you by Whole Foods Market.

"At some point 90% of babies were being fed commercial baby food." [16:35]

--Amy Bentley on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Fairway
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


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