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-2:45/// 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
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
How Great Cities Are Fed
PUNCH Radio
The Whole Shebang
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
Hosted By
Tasteofthepast
Sponsored by
Wfm
What differentiates an herb from a weed? And what historical significance do herbs hold? Today's episode of A Taste of the Past is a culinary history of herbs. Linda Pelaccio is joined by Gary Allen, herbalist and author of the recent book, Herbs: A Global History. Tune in to hear the difference between herbs and spices. Learn about extinct herbal plants and their ancient uses. Hear about the exchange of regional herbs, and how it has changed the culinary landscape and the food we eat today. Culturally, herbs are symbols for for memory, love, and fidelity. How did these associations come to be? Find out this, and so much more on this week's A Taste of the Past. This episode has been sponsored by Whole Foods.

"Technically herbal teas are not teas- they are infusions. True tea is only the tea plant: camellia sinensis."

"All foods are fusion foods, because every time anyone runs into anyone from anywhere they adapt their dishes to new ingredients and new circumstances."

"Rosemary is often associated with memory because its scent lingers for so long."

-- Gary Allen on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Hearst_logo
Nawal Nasrallah joins Linda Pelaccio in the studio to celebrate the new edition of her book, Delights from the Garden of Eden. This week on A Taste of the Past, Linda and Nawal delve into the history of Iraqi cuisine and the Sumerian people. Learn about some of the world's oldest recipes written on cuneiform tablets. Learn about the importance of stews in the Iraqi diet! How did traditional, medieval-influenced Iraqi recipes change with the discovery of the New World? Tune into this episode to learn more about cooking techniques for masgouf! Find out how Nawal blends ancient, medieval, and modern recipes in her book! This program has been sponsored by Hearst Ranch. Thanks to SNOWMINE for today's musical interlude.

"I wanted people to see the other side of Iraq- the culture, the food- the bright side! This was my chance." [3:00]

"We had a revolution in our kitchens in the 19th century when the tomato was introduced." [25:40]

-- Nawal Nasrallah on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Wfm
This week on A Taste of the Past we're talking about the history of bread with hostess, Linda Pelaccio, and her guest, William Rubel. William authored the hearth-cooking book The Magic of Fire, and now has a new book called Bread: A Global History. Listen in as Linda and William discuss the ancient roots of bread making, the social and class implications of certain types of flour and bread, and bread's place in different religious traditions and texts. This program was brought to you by Whole Foods Market.

"Bread is a staple that allowed for the accumulation of material culture, the building of cities. It allowed for the accumulation of surplus, which lead to craft." -- William Rubel on A Taste of the Past


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