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First Aired - 04/01/2010 12:00PM Download MP3 (Full Episode)
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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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First Aired - 02/04/2010 12:00PM Download MP3 (Full Episode)
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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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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,
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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,

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First Aired - 12/01/2011 12:00PM Download MP3 (Full Episode)
Hosted By
Tasteofthepast
Sponsored by
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This week on A Taste of the Past, Linda Pelaccio explores the history of public markets and meat supplies in New York City with Gergely Baics, Assistant Professor of History and Urban Studies at Barnard College. Tune in to learn about food provisioning and local markets and how policy and seasonality play into the proteins made available to the public in urban areas. This episode was sponsored by Cain Vineyard & Winery.


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