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This week on A Taste of the Past, Abigail Carroll joins host Linda Pelaccio via phone for a discussion on the American meal. Abigail Carroll is the author of Three Squares: The Invention of the American Meal, where she upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Tune-in for a historical context on how the dinner table became an evening ritual, and how this has caused with the rise of processed foods and snacking, associated problems as well. This program has been sponsored by Fairway Market. Thanks to The California Honeydrops for today's music.

"We're talking about food in our society almost more than ever, and all these foods trends. But I don't see people talk about how we eat - the social context of food, the family meal, and the value of that." [22:15]

-- Abigail Carroll on A Taste of the Past


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This week on A Taste of the Past, Linda Pelaccio is on the phone with Giuliano Hazan, cooking instructor and author of a new book entitled Hazan Family Favorites. Giuliano comes from a tradition of fine Italian cooking. His mother, Marcella Hazan, is a famous Italian cookery writer. Tune in to hear Giuliano recount stories of frying with his grandmother, and being teased because of his Italian school lunches. Giuliano's book includes unpretentious recipes designed to inspire home cooking. Hear about Giuliano's favorite pasta dish, why he loves to teach, and the importance of cooking with family. Hear some of Giuliano's heirloom recipes on this episode of A Taste of the Past. This episode has been brought to you by Whole Foods.

"My mother and father could put up with a lot of things, but not bad food..."

"I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it's really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It's almost the purest way of enjoying something when it's very well fried."

"The act of cooking together creates a bond within a family."

-- Giuliano Hazan on A Taste of the Past


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Linda Pelaccio begins today's episode of A Taste of the Past by taking a moment to spread the word about Family-to-Family, a relief organization that allows a group of people to sponsor a family who has been affected by Hurricane Sandy. Thanksgiving has always been accompanied by charitable spirit; check out Family-to-Family, and get involved with the hurricane relief efforts. Today, Linda is speaking with food historian Sandy Oliver about the roots of Thanksgiving! Sandy is also the author of the book Saltwater Foodways, a history of Yankee cooking and New England eating traditions, and the recent Maine Home Cooking. Tune into this episode to learn about the religious considerations of Thanksgiving, and how it came to be a national holiday. What foods were most likely on the table during the first harvest feast? Sandy and Linda share some dishes that you may not recognize! Hear about the history of Thanksgiving commercialism! This program has been sponsored by Rolling Press.

"Most of us don't recognize mincemeat for the preserve that it is. It is a way of preserving meat along with apples and other kinds of fruits. It also was convenience food." [14:05]

-- Sandy Oliver on A Taste of the Past


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