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First Aired - 04/26/2012 01:00PM Download MP3 (Full Episode)
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Tasteofthepast
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"Each time a good cook dies without passing down recipes, family dishes become suddenly lost forever." - Unknown. This week on A Taste of the Past, Linda Pelaccio talks with food writer Donna Pierce about preserving the past through cuisine and recipes. Donna Pierce started Skillet Diares, a website dedicated to "remembering, preserving, and passing down the flavors of home." Tune in to hear Linda and Donna discuss the importance of digital media in preserving recipes, the necessity for oral traditions, and the variations in recipes from region to region. Also, check out Donna's other site, Black American Cooks, which is all about preserving an African American cultural history through generations of recipes. This episode has been brought to you by Cain Vineyard & Winery.

"When I grew up, I clung to everything about my grandmother and parents' past, and the creole food that they loved." 21min.

"I really understand the importance of [cookbook style and design]. Sometimes it's more important than the written description- and that's a hard thing for a writer to say." --Donna Pierce on A Taste of the Past


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First Aired - 09/15/2011 12:00PM Download MP3 (Full Episode)
Hosted By
Tasteofthepast
Sponsored by
Fairway
This week on A Taste of The Past goes south to Mississippi with James Beard Award-winning cookbook author Martha Hall Foose who was also the food stylist for the critically acclaimed move 'The Help', set in Mississippi in the '60s. Martha discusses the process she went through to recreate historically-accurate meals and foodstuff for the film and how sometimes she had to learn to let go of her modernist aesthetics in order to remain faithful to the time. From classic bridge party food and to her take on peanut chicken this is an episode not to miss. This episode is sponsored by Fairway Market.


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First Aired - 01/13/2011 12:00PM Download MP3 (Full Episode)
Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
This week's discussion on A Taste of the Past focuses on curry, one of the most widley used - and misused - terms in the culinary lexicon. Joining Linda is Colleen Taylor Sen, a food historian and journalist specializing in the cuisine of India. Linda and Colleen trace the history of curry, from the East India Trading Company to British fast food chains. Tune in and learn what should and shouldn't be considered curry and how curry leaves differ from curry powder. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.cainfive.com

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Heritage Radio Network, A Taste of the Past, Linda Pelaccio, Cain Five, Cine Vineyard & Winery, www.cainfive.com, Colleen Taylor Sen, food historian and journalist, author of Food and Culture in India, kari, curry as any dish made with curry powder, curry leaves grow wild in India, South Indian restaurants, madras curry powder, curry powder need not necessarily use the leaf, first commercial curry powder was 1739, produced in Britain, health benefits of curry powder, turmeric, curry is the national dish in Britain, sold everywhere, Indian food has never caught on in the US like it has in Britain, East India Trading Company, black pepper trade, first great multi national corporation, Columbian exchange, Indonesian dutch food, Currywurst, Vietnamese curry powder, Indian food can be very labor intensive, Indian fast food, ready made curries, global trend towards spicier food, Thai curries, Japanese curry, 40% of the population Trinidad is Indian, Jamaican goat curry, what is the greatest myth about curry,

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