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
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
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
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// 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
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
My Welcome Table
How Great Cities Are Fed
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"It's wonderful because the whole of Europe was interested in writing down and recording what they were eating."
"The oldest recipes were the most difficult to recreate because hard to know just what ingredients tasted like and what people were getting, so it was kind of a bit of a guess. What I wanted to do was to present something that's feasible in a modern kitchen."
--Anne Willan on A Taste of the Past
Tags:Elizabethan, literacy, scribes, Hannah Woolley, Anne Willan, cookbook, cookbook collector, The Cookbook Library, culinary history, Gourmet Magazine, books, memoirs, used bookstores, James Beard, LaVarenne, Paris, Amsterdam, London, Cookbook Tree of Life, family tree, Latin, German, Europe, food preparation, recipe books, vegetables, dining,
Tags:household books, confectionary books, cookbook industry, dictionary, carving, visual manual, illustrations, illuminated manuscripts, 15th Century, 16th Century, cauldron, spit, aprons, meats, pastries, pies, French cookbook, souffle, La Cuisine Francais, celebrity cookbook, Antonin Careme, menus, sugar sculptures, pot roast, American Cookery, pickled lemons, Moroccan, writing recipes, ingredients, Four and Twenty Blackbirds,
"The Turks were culinary plunderers. Where ever they conquered, they went looking for the best ingredients and the best recipes."
"In Turkish cooking, there are no unusual ingredients. You can go into any supermarket in this country and find what you need to make very easy Turkish dishes."
--Sheilah Kaufman on A Taste of the Past
Tags:Turkey, Turkish cuisine, Shelia Kaufman, Troy, Greeks, history, Washington D.C., Turkish recipes, Sephardic Israeli Cuisine, The Turkish Cookbook, Texas, tortilla, Mexican, Ottoman Empire, Turkish fusion, pilafs, kabobs, spices, conquerors, Albania, Bosnia, Macedonia, Persia, Iraq, Palestine, Sudan, Egypt, Ukraine, Constantinople, round breads, Sultan's banquets, bread basket, water, Aegean, anchovies, hazelnuts, Mediterranean, fava beans, lentils, pistachio, eggplant,
Tags:lamb, chicken, spices, cilantro, paprika, meat, sous chef, tomatoes, peppers, Arabic, New World foods, Silk Road, chilis, breads, sesame seeds, flatbread, herbs, cheeses, feta, nomads, mare's milk, yogurt, coffee, tulip, stories, Nur Ilkin, home cooking, fast food, chick peas, manti, Noah's pudding, recipe, ingredients,
"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