Search Results
Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
How do you indigenize a food? What are the hummus wars? Tune in to a food identity themed episode of A Taste of the Past as Linda Pelaccio chats with Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU. Tune in to learn how cuisine is shared and sometimes protected in different countries and cultures. Learn what makes a dish "authentic" and how hummus has caused such a fuss between nations. This program was sponsored by Cain Vineyard & Winery.

"Migration provokes changes in foodways."

"I think in America we all understand that nothing is truly authentic."

"The word hummus is just the Arab word for chick pea, it has nothing to do with preparation."

--Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU on A Taste of the Past


To comment on this episode click here. There are currently Comments

Hosted By
Snacky-tunes
Sponsored by
Emaillogo1
Join Greg and Darin for their 200th episode on this week's Snacky Tunes! To mark the momentous occasion, the guys pop some champagne and take it back to the beginning. Welcoming Mom and Dad Bresnitz to the show to reminisce and shed light on how the twins came to be where they are today, they talk about their early food memories, and, of course, how Mom and Dad met. Seemingly bursting with foodies and great stories on each side of the family, it's a no brainer how Greg and Darin came to have their finger on the pulse! The second half of the show features the band Roses who joins in with great live performances. Tune in for the celebration with the Snacky Tunes family! This program was brought to you by Heritage Foods USA.

"I had my first culinary experience from a chow-chow cart, an eggroll, prior to the food trucks that come around." [18:50]

"I guess I was cooking a little leaner food and one day Greg came home from high school and said, 'look mom, I'm hungry... and I don't mean vegetable hungry, I mean meat hungry!'"[22:14]

"Inviting people to your house, setting the table, and giving them food from the heart is a real special occasion." [45:26]

-- Gloria Bresnitz on Snacky Tunes


To comment on this episode click here. There are currently Comments

Hosted By
Tasteofthepast
Sponsored by
Hearst_logo
This week on A Taste of the Past, host Linda Pelaccio is joined by Canadian food writer Noami Duguid, who has authored seminal books such as "Seductions of Rice" and "Burma: Rivers of Flavor". Tune in and hear what it's like being an outsider in a foreign land and how Noami navigates cultures and communities to learn about the cuisine that lives amongst them. Find out how the politically oppressed people of Burma operate in their kitchens what makes their food simultaneously accessible and unique. From fish paste to garlic, discover the layered flavors of Burma and the delicious dishes that come from them. This program was sponsored by Hearst Ranch.

"I'm always a beginner - wherever I am. I will never be an expert. All I'm trying to do is get my head in a place where I have some understand of what grows there, how people think about their food, how things are made, what's important to them and what's not important of them." [3:43]

"I didn't want to talk about the people of Burma as victims because we think of victims as less than whole." [9:00]

"In Burmese culture, people use tea leaves in salad. They ferment them, use them fresh or dried." [21:00]

"My problem with breakfast in Burma is there are so many things I want to eat!" [26:50]

"Food is an entry point - it's a way of understanding how things work." [28:30]

-- Noami Duguid on A Taste of the Past


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS