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
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
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This week on A Taste of the Past, host Linda Pelaccio welcomes Farha Ternikar, professor of sociology at Le Moyne College to talk about the history of every New Yorker's favorite meal: brunch. Author of the book "Brunch: A History," Farha explains that when Americans think of brunch, they typically think of Sunday mornings swelling into early afternoons; mimosas and bloody Marys; eggs Benedict and coffee cake; bacon and bagels; family and friends. Her book presents a modern history of brunch not only as a meal, but also as a cultural experience. Relying on diverse sources, from historic cookbooks to Twitter and television, "Brunch: A History" is a global and social history of the meal including brunch in the United States, Western Europe, South Asia and the Middle-East. Brunch takes us on a tour of a modern meal around the world. While brunch has become a modern meal of leisure, its history is far from restful; this meal’s past is both lively and fraught with tension. Here, Farha tells Linda of the gendered and class-based conflicts around this meal, and provides readers with an enlightening glimpse into the dining rooms, verandas, and kitchens where brunches were prepared, served, and enjoyed. This program was brought to you by The International Culinary Center.

"Brunch is a pretty modern meal as we think of it - it wasn't really invented until the 1890s." [3:40]

"I think in the 20s and 30s it was still a meal of the elite." [8:35]

--Farha Ternikar on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Wfm
Were you a Gerber baby? This week on A Taste of the Past, host Linda Pelaccio is talking the history of baby food with Amy Bentley, Food Historian and Associate Professor of Food Studies at New York University. She is also the author of the book, Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet. Tune in to hear all about the past, present, and future of this family necessity. This program was brought to you by Whole Foods Market.

"At some point 90% of babies were being fed commercial baby food." [16:35]

--Amy Bentley on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Icc-logo
This week on A Taste of the Past, host Linda Pelaccio welcomes one of Greece's foremost cooking authorities, Aglaia Kremezi to the show. Author of the new book, "Mediterranean Vegetarian Feasts," she lives on the island of Kea, Greece, and also runs a cooking school there. Talking to Linda about the meaning of "nose to tail" vegetarian cooking, Aglaia explains that when she was growing up in Greece, no aspect of food was wasted. Also inspired from her many travels around Greece and the surrounding countries, today she uncovers the history and evolution of many nearly forgotten Mediterranean recipes. Tune in to hear wonderful highlights from the new recipe book, "Mediterranean Vegetarian Feasts," and to learn to make the most with the ingredients around. This program was brought to you by The International Culinary Center.

"These are recipes that I grew up eating, basically." [2:24]

"One of the most expensive ingredients [in Greece] is wood to burn in the oven because there are no forests and just a few shrubs." [10:08]

--Aglaia Kremezi on A Taste of the Past


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