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Tasteofthepast
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It's Valentine's Day, and there's no better way to celebrate than by indulging with some luxurious chocolate! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by Clay Gordon. Clay authored the book Discover Chocolate, is the moderator of The Chocolate Life, and host of HRN's Straight From the Source. Learn about the origins of chocolate south of the equator, and learn some chocolate terminology. How does one define a 'single origin' chocolate bar? How did the Industrial Revolution and mechanized production shape the chocolate tastes of the world? Hear Clay talk about his recent trip to Peru, and explains how different types of cacao beans ferment. What distinguishes 'good' chocolate from 'bad' chocolate? Tune into this special Valentine's Day edition of A Taste of the Past! This program has been brought to you by The International Culinary Center.

"The closer you get to more genetic diversity, the closer you get to the place of origin." [6:10]

"Every part of the human condition you can connect to chocolate in a meaningful way." [20:40]

-- Clay Gordon on A Taste of the Past


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Eating
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Robertas
This week on Eating Disorder, the group discusses foodiness and how everyone wants to stamp "artisanal" or "craft" on their products. We're joined in the studio by chef Ed Carew, executive chef at Spasso in New York City's West Village. This program has been sponsored by Roberta's.

"People forgot that cooking is a craft...it's something that has to be worked at." [7:15]

--Paul Gerard on Eating Disorder


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Tasteofthepast
Sponsored by
Bonnie
You think you know pasta? Think again! This week on A Taste of the Past, Linda Pelaccio chats with author and pasta expert Maurren Fant who dispels many common myths around everybody's favorite carb. From cooking times to salting water, Maura breaks down pasta from A-Z and leaves listeners with a much better understanding of the potential, history and variations of pasta. She talks about the process of writing her award-winning book, Sauces & Shapes: Pasta the Italian Way, and describes what real Italians do when it comes to cooking pasta. The pasta police are definitely patrolling the airwaves - that means no cream in your alfredo, no tomato sauce and angel hair and definitely no overcooked spaghetti! This program was sponsored by Bonnie Plants.

"People believe that pasta exists as a vehicle for sauce - it's quite the opposite. The pasta is the main attraction." [14:00]

"The only way to eat angel hair or tortellini is in broth!" [21:00]

"There is no cream in fettuccine alfredo!" [26:00]

--Maureen Fant on A Taste of the Past


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