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Katie Parla is in love with the contemporary Roman food scene! On this week's episode of A Taste of the Past, Linda Pelaccio invites Katie into the studio to talk about restaurant trends in Rome. Find out why so many Roman chefs look to their city's history for culinary inspiration. Hear about the resurgence of ancient grains on many restaurant plates and inside craft beer bottles. Learn more about famed Roman chefs such as Arcangelo Dandini and Gabriele Bonci! What esoteric ingredients are these chefs using in their recipes? Find out all of this and more on this week's episode of A Taste of the Past! Thanks to our sponsor, White Oak Pastures. Thanks to PEELS for today's music!

"In general, chefs in Rome don't travel, so they look at what they have already done. At times, this leads to fantastic results." [4:45]

-- Katie Parla on A Taste of the Past


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This week on A Taste of the Past, host Linda Pelaccio is joined by celebrity pastry chef to the stars Eric Lanlard who has recently published several recipe books for baking at home. He discusses the origins of baking and the history of prominent bakers who worked under harsh conditions and the comparison to baking today. Hear chef Lanlard talk about early recipe creation and baking for the Queen of England and her passion for food. He discusses the history of Antonin Careme's baking for royal courts as well as his own cooking for celebrities. His most recent book is a selection of recipes for home baking called "Tart It Up!" This program was sponsored by Whole Foods Market.

"I wanted to put [savory baking] back in fashion." [2:01]

"I know what it's like to put something on the table and get the wow factor." [2:03]

"I like giving more tips, I like getting more flavors." [2:04]

"Baking is like chemistry." [2:05]

"I want to make [baking] accessible." [2:05]

-- Eric Lanlard, Pastry Chef on A Taste of the Past


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This week on A Taste of the Past, Linda Pelaccio is joined by food writer and journalist Toni Tipton-Martin for a discussion on imagery, stereotypes and African American cuisine and culture as it relates to the famous and controversial image of Aunt Jemima. Learn more about the history behind the trademarked character and hear what Toni thinks "soul food" actually means in the context of African American cooking. This program was sponsored by Fairway Market.

"There is quite a bit of debate now over whether the woman being depicted as Aunt Jemima ever existed at all."

"I think there's an expectation as an African American cook or chef to conform to an image that has been constructed in the trademark of Aunt Jemima."

"Soul Food is a definition that emerged out of the Civil Rights struggles of the 1960's, at a time when African American dance, music and other artistic expressions were being reclaimed and identified by the term 'soul'. For that particular period of time, [soul food] is a suitable definition for what was coming out of the kitchen."

"I'm hoping we can look at these women free of gender and racial biases and just look at the work they did at the time."

--Journalist and Author Toni Tipton-Martin on A Taste of the Past


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