On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by Rebecca Federman of the Culinary Collections at the New York Public Library. Today, they are discussing the NYPL's old menu collection and the new What's on the Menu? program. Hear about old menus from the inauguration of President McKinley to the dedication of the Statue of Liberty. Help out the NYPL by helping to digitize some of these menus to create a searchable database! Tune in to learn about some of the more obscure NYC menu items, as well as the role of midday lunch in building the restaurant business in the city. This episode has been brought to you by White Oak Pastures.

"There are the everyday menus that I find very graphically beautiful and interesting. Or there are children's menus that I find really adorable." -- Rebecca Federman on her favorite menus, A Taste of the Past

Restaurants are such a huge part of our social history, that to not have these documents is such a loss." -- Rebecca Federman on A Taste of the Past

On this week's episode of A Taste of the Past, Linda Pelaccio is talking about ancient and whole grains with Maria Speck, IACP award winning author of the NYTimes notable book Ancient Grains for Modern Meals. Topics include Maria's upbringing with whole grains, the health benefits of eating grains, and why ancient grains have become fashionable in the food world. Quinoa has been back on the scene for a while, but learn about some lesser known grains such as emmer, kamut- and the most ancient of them all- einkorn. Maria's book includes grain dishes for all of your courses- appetizers, meals, and deserts! Listen to this episode, and you will be an ancient grain expert. This episode is sponsored by Cain Vineyard and Winery.

"The key and my passion is to tell people that whole grains can taste really good."

"In average supermarkets, grain selections are becoming bigger and bigger."

"A big trend in baking is that bakers are looking for local grains and freshly-milled flour."

-- Maria Speck on A Taste of the Past

How do you indigenize a food? What are the hummus wars? Tune in to a food identity themed episode of A Taste of the Past as Linda Pelaccio chats with Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU. Tune in to learn how cuisine is shared and sometimes protected in different countries and cultures. Learn what makes a dish "authentic" and how hummus has caused such a fuss between nations. This program was sponsored by Cain Vineyard & Winery.

"Migration provokes changes in foodways."

"I think in America we all understand that nothing is truly authentic."

"The word hummus is just the Arab word for chick pea, it has nothing to do with preparation."

--Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU on A Taste of the Past