24/7 Stream
Specials & Highlights
First Aired - 05/09/2013 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Lynne Olver is a reference librarian with a passion for food! This week on A Taste of the Past, Linda Pelaccio calls Lynne to talk to her about food history and her website, FoodTimeline.org. How does Lynne's library science background inform the way she researches and references recipes, food origins, and more? Learn how studying food prices can reveal further information about the economy of a certain time period. How does one become a food historian? Learn the methods that Lynne uses to research any topic, and what resources Lynne trusts. Find out why Lynne is not interested in corporate food history, and how her beliefs on information are influenced by her passion and profession. This episode has been sponsored by Cain Vineyard & Winery. Thanks to Four Lincolns for today's music.
"What I'm trying to do here with FoodTimeline.org is give a starting point for an individual's research." [8:00]
-- Lynne Olver on A Taste of the Past
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Historic Menus, Food Prices, and More (20:17)
Tags:
Morristown County Library, Lynne Olver, FoodTimeline.org, food historian, librarian, Library Sciences, reference librarian, Food Chronology, agricultural extension, food in writing, documentation, citation, Culinary Historians of New York, work in progress, shellfish, scholar, grains, Mesopotamia, cultivation, chefs, historic menus, culinary students, family recipes, food prices, food traditions, Helen Keller, Anne Frank,To comment on this episode click here. There are currently Comments
First Aired - 11/10/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Three million tonnes of liquid gold have been produced this year and no we're not talking about bullion, we're talking about olive oil. From it's first sightings on ancient Egyptian pyramids to the many different styles and pressings today, olive oil has been a staple of life for thousands of years. With the help of oil importer and expert Tony DeMarco, Linda Pelaccio takes you on an organoleptic retrospective of one of the worlds oldest delicacies. From it's early uses helping sustain traveling Roman Armies to the recent discoveries of its health benefits and uses in cosmetics and pharmaceuticals, this week's A Taste of The Past will provide you with an encyclopedic view of this amazing but hard to grow tree crop. Also, tune in for a live tasting of some of the best olive oils in the world at the end of the show! This episode is sponsored by
Fairway Market.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Origins of Olive Oil (18:55)
Tags:
A Taste of The Past, Linda Pelaccio, olive oil, liquid gold, Fairway Market, Roman Empire, Tony DeMarco, olive oil culture, Syria, Turkey, wheat, Mesopotamia, olives, Egyptian pyramids, religious services, history of olive oil, Roman Soldiers, pecorino romano, olive oil processing, olive oil marketing, Italy,The Many Uses of Olive Oil (19:37)
Tags:
olive oil production, wars, invasions, olive trees, growing olive trees, expensive crop, harvesting olive trees, organoleptic, grades of olive oil, extra virgin, health benefits, makeup, uses of olive oil, fats, olive oil tasting, anti-inflammatory, olive blends, D.O.P. Gatta Hurdes, cabeco dos Nogueiras, International Olive Council, Baena, Andalusia, denomination of origin, Kosher, Mario Solinas Award, medium green fruity catagory, Faith Willinger, Moors, frying olive oil, Portugese Oil, green fruity,To comment on this episode click here. There are currently Comments
First Aired - 01/14/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On this week's A Taste of the Past, Linda welcomes Cathy Kaufman, professional chef and food writer to the studio to make sense of Mesopotamian cuisine, its birth, development, and the records we have of its recipes.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Mesopotamia and the Birth of Culinary Writing (6:05)
Tags:
Cathy Kaufman, Cooking in Ancient Civilizations, Mesopotamian cuisine, what did Mesopotamian civilization consume?, climate change since 4000BC when the region was brought into the agricultural realm, Mesopotamia is a diaspora of ethnicities, Summarians, Babylonians, Hittites, Persians, wheat and barley two central components of Mesopotamian cooking, 1750BC: first culinary writings emerge from Mesopotamia,Food in the Cradle of Civilization (10:35)
Tags:
when did hunter gatherers become agriculturalists?, difficult to pinpoint a specific time for transition from hunting/gathering and harvesting, sophisticated bread preparations, without fire and cooking primates would not have become human, fire and cooking allowed for the development of the upper brain, cheese is a way of preserving milk, wheat makes better bread than barley, wealthy Mesopotamians were importing grapes from northern Iran and Greece, beer was thought of as liquid bread, birth of civilization catalyzed by agricultural and culinary necessities,The Mesopotamian Table: Beyond Bread (13:58)
Tags:
Cathy Kaufman, the mystery of leavened bread, how and when and why did humans start adding yeast to their bread, leavened bread may have been the by-product of accidental fermentation, birth of cuneiform, cuneiform tablets, we have discovered 35 Mesopotamian recipies on 3 tablets, Mesopotamian coq-au-vin, Siqqu: a salty sauce made from fermented fish or locusts, chickens introduced shortly after Persian takeover (c. 600 BCE), when was cooking first considered an art or fine craft (c. 1900 BCE), what would have been a typical day's eating pattern?, Mesopotamian pastries, how did the Mesopotamians season food?, salt used primarily as a preservative,To comment on this episode click here. There are currently Comments
