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Linda Pelaccio speaks with Linda Civitello, a culinary historian and author of
the recently popular Cuisine and Culture: A History of Food & People, about Middle
Eastern food, poppy cultivation and unique local ingredients.
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First Aired - 04/01/2010 12:00PM
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Zak Pelaccio talks about the history of BBQ and discusses the philosophy behind his newest venture, Fatty 'Cue
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A Taste of the Past Introduction: The History of BBQ (15:06)
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Linda Pelaccio, Zak Pelaccio, A Taste of the Past, Dickson's Farmstand Meats, www.dicksonsfarmstand.com, BBQ, what does barbecue mean?, Fatty 'Cue, grilling is not barbecuing, Eastern Europeans brought BBQ to Texas, BBQ is using the smoke from wood to cook, jerky, smoking meat to carry it on long voyages, whole animal, slow roasting, charcuterie, Rick Schmitt, brisket, pit style BBQ, Lyndon B. Johnson, coming together of people, whole cow cooking, three day event, history of BBQ, BBQ as an umbrella term, Asian BBQ,Asian BBQ & The Fatty 'Cue (16:30)
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southeast Asia, Jori Jayne Emde, brining meats with Indonesian bay leaves, traditional Texas BBQ, palate fatigue, a lot of BBQ tastes the same, there is no dynamic contrast, dainty portions, high flavors, grass fed grain finished, naturally raised, no hormones, high quality product offered at a great value, people should be able to eat good quality food at a good price, smaller portions so people can taste and not get burned out, BBQ is heavy, liquid salt solution, local chicken, pork ribs, rubbed with a mixture of salt and Indonesian long peppercorn, brisket is the most challenging meat to cook, this is Zak's third fatty restaurant, Fatty Crab, Cabrito,To comment on this episode click here. There are currently Comments
First Aired - 02/04/2010 12:00PM
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This week on A Taste Of The Past, Linda Pelaccio talks with author and culinary historian Andrew Coe about the cultural history of Chinese food in America.
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A Taste Of The Past Introduction: A Cultural History Of Chinese Food In America (16:20)
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Linda Pelaccio, A Taste Of The Past, Dickson Farmstand, Amdrew Coe, Chop Suey: A Cultural History of Chinese Food in the United States, American Chinese food, China, Gold Rush millionaires in San Francisco used to send their shirts to China to have them cleaned and pressed, American Revolution, the US was a poor country after this, the great wealth of China, in 1784 they sailed the Empress Of China to China, filled with ginseng and Chinese silver dollars, Cantonese food, exotic and strange, missionaries wanted to save Chinese souls, their culture was rejected, dog meat, nose to tail cooking, centuries ago this was shunned by Westerners, Chinese came to America looking for gold, the first Chinese restaurants that opened in San Francisco were western influenced, dry vegetables, the Chinese build up trade networks, they were successful in recreating their cuisine in the new world,Busting Myths About Chop Suey (15:12)
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Chop Suey, Dickson's Farmstand Meats, bean sprouts, Chop Suey was invented in Gold Rush era San Francisco, the chef fried up pieces of garbage for drunk miners and called it Chop Suey, Chinatown in New York City began in the 1880's, New York was in the middle of a culinary revolution, Chop Suey means mixed bits, earthy funky stir fry, mixed peasant village stir fry, poverty food, the Bohemians loved it, the Chop Suey craze began, dim sum, the buildings in Chinatown are unchanged, Mott St, Richard Nixon, Peking duck, the Chop Suey craze ended, this sparked a restaurant revolution, in 1965 Lyndon Johnson signed the immigration nationality act, this allowed immigration from China to resume, Hong Kong, Southeast Asia, Taiwan, spicy food, chili peppers, Vietnam War, exploration of culture, sesame oil, soy sauce, Chinese vinegar, chopped up scallions, garlic,To comment on this episode click here. There are currently Comments
