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First Aired - 09/01/2011 12:00PM
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This week on A Taste of the Past, Linda explores the history of the hot dog with Bruce Kraig, Ph.D, author of "Hot Dog, A Global History". Bruce has traveled the world tasting hot dogs and shares some very interesting variations including Korean batter-dipped dogs. Learn how the frankfurter found its way into American culture, where it got its silly name from and how it helped define our "on-the-go" meal philosophy in this country. This episode was sponsored by Cain Vineyard & Winery.
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A Taste of the Past: Hot Dogs! (16:48)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Cain Vineyard & Winery, end of summer, hot dogs, Frankfurters, Bruce Kraig, Ph.D, Hot Dog, a Global History, Oscar Meyer, hot dogs come from Germany, street food, beer, sausage, industrial production, nitrates, nitrities, red dye, the sandwich, sausage sandwich, public dining, on the go, mystery meat,To comment on this episode click here. There are currently Comments
First Aired - 01/13/2011 12:00PM
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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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A Taste of the Past: Colleen Taylor Sen (20:14)
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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,Curry: A Global History (11:58)
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misconceptions about Indian food, ordering off the menu can be daunting, most people only order 4 dishes, tandoori chicken, naan, different styles of Indian restaurants, regional Indian restaurants are rare in the US, Bengali food, many restaurants are owned and staffed by Bangladesh, differences between bland and pungent and spicy food, it's hard to generalize by region, Madras curry means it's pretty spicy, the word curry is appearing more on restaurant menus, Bunny chow,To comment on this episode click here. There are currently Comments
First Aired - 07/22/2010 12:00PM
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This week on A Taste of the Past Linda spoke to Barbecue Bible (blog and book series) author Steven Raichlen about the only international food "woven into our human fabric": BBQ. Steven has traveled the world investigating, written eight books about, and hosted his own show on PBS regarding BBQ, and knows a thing or two about a thing or two regarding grilled meat and the "slow and low". Tune in for an illuminating look at BBQ's history, future, and how our local traditions have grown from and melded with international versions of the 'cue. This episode was sponsored by Hearst Ranch: purveyors of fine grass-fed beef.
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A Taste of the Past Introduction (13:24)
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Linda Pelaccio, A Taste of the Past, Hearst Ranch, Steven Raichlen, Steven is credited with inventing beer can chicken, barbecue master, barbecue bible series, Planet Barbecue, everybody thinks they can be a barbecue chef, people grill in every country, chili pepper was a new world food, sweetness comes from palm sugar, acidity comes from fresh lime, fish sauce, made with fermented anchovies, weird food for weirdness sake, oddball meats, in Columbia they eat a giant guinea pig, tastes like a North Carolina pulled pork shoulder, lamb intestine, most North Americans think of grilling as an outdoor summer activity, the rest of the world also grills indoor, indoor grill as the focal point of the house, fire is what separates us from the beast!, Barbecue University,All Things Barbecue with Steven Raichlen (15:08)
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Americans take ownership of BBQ, barbacoa, long roasting meat over open fire, Steven did not invent the beer can chicken recipe!, he did popularize it, red wine chicken, www.grilling4all.com, in southeast Asia barbecue is an urban experience, urban vs rural, in many parts of the world a style of BBQ starts in the countryside and ends up in the city, barbecue is synonomous with party, George Washington was a huge BBQ fan, brisket is the holy grail of BBQ, connective tissue needs time to break down, China has less grilling than you would expect, Currywurst, post war Germany, Taino Indian,To comment on this episode click here. There are currently Comments
