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11:OO-11:3O /// Inside School Food
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12:OO-12:45 /// Cooking Issues
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11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
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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
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No Chefs Allowed
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Mediterranean cuisine, olive oil, and food writing are the topics of the day on A Taste of the Past! Linda Pelaccio is joined in the studio by food writer Nancy Harmon Jenkins. Nancy has written for The New York Times, and is the author of books such as The Mediterranean Diet Cookbook, The Essential Mediterranean, and an upcoming untitled book about olive oil. Hear how Mediterranean food changes from region to region, and learn why authenticity in food and food writing is so nebulous. Listen in to hear about Nancy's upcoming olive oil excursion, and how to determine olive oil quality. What food cultures excite Nancy? Visit Nancy's website, and find out on this week's installment of A Taste of the Past! This episode has been sponsored by 360 Cookware.

"What I resent more than anything else are people who go to a place and spend three weeks, and grab a bunch of recipes, and go home to write about it or set themselves up as an expert. [20:00]

"One of the worst things that has happened in the world of food media has been the entrance of the blogger." [22:00]

-- Nancy Harmon Jenkins on A Taste of the Past


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