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First Aired - 10/24/2013 12:00PM Download MP3 (Full Episode)
Hosted By
Tasteofthepast
Sponsored by
Edw116_150x150_042910sm
On today's episode of A Taste of the Past, host Linda Pelaccio talks about the huge craze that surrounds fried foods: fried chicken! The guest on today's show is Michael Twitty, culinary historian of African and African American foods. What makes each fried chicken dish so special? Learn more about the history behind fried chicken, it's many cultural influences, and what truly makes fried chicken the comfort food for so many. Also find out about Michael's latest project, The Cooking Gene, which aims to promote greater awareness of African American contributions to the development of Southern cuisine, promote community service and development, support the local economies of Southern communities and African American food producers, and encourage a dialogue that leads to racial reconciliation and healing in communities whose history and culture is a legacy of slavery and the slave trade. Lastly, Tonya Hopkins, The Food Griot, talks about Edna Lewis, and how she has inspired American cuisine today. Also listen to a recent panel at the New School, discussing Chef Edna Lewis at the link below. (http://youtu.be/J0A3Ba9OhtA) This program has been sponsored by S. Wallace Edwards & Sons

"When I make chicken, for me it's always a transformative, transcendent and ritual experience." [8:43]

"That's the thing that excites me. We just don't tell these stories enough." [22:35]

-- Michael Twitty on A Taste of the Past

"Griot means storyteller. I see the world through the lens of food, and therefore I am food storyteller, or the food griot. [25:10]"

-- Tonya Hopkins on A Taste of the Past


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First Aired - 06/14/2010 03:00PM Download MP3 (Full Episode)
Hosted By
Hotgrease
Sponsored by
Tekserve-new
This week on Hot Grease Nicole spoke two to southern food impresarios: Dr. Frederick Douglass Opie, Author of "Hog and Hominy"; and Dante Gonzales of Dante's Fried Chicken.
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First Aired - 06/16/2010 05:00PM Download MP3 (Full Episode)
Hosted By
The-farm-report
Sponsored by
Hearst_logo
John T. Edge from The Southern Foodways Alliance (http://www.southernfoodways.com) talks about transforming Southern culture through food and food history, and about the universal power of fried chicken.
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Tags:
Farm Report, Heritage Foods, Jack Inslee, Heather Hyman, Heart Ranch, hearstranch.com, John T. Edge, The Southern Foodways Alliance, Roberta's, Exploring the food culture of the South to understand and progress the culture of the region, John Edgerton, Southern Food: At Home, On The Road, in History, Speak Now Against The Day, Center For The Study of Southern Culture, University of Mississippi, Clinton, Georgia, Oxford, Mississippi, Deep South, John Cooks, Beard Award, awakenning to the import of food culture, Billy Ray's milk, reawakenning versus reinvention, the birthplace of American agriculture, whole hog barbecue, homemade patte at Snackbar, Bill Nyman, sweetbreads, document southern food culture, oral history of cooks, farmers and pitmasters, seeing the value of food as the natural and human resources going into it, short films on workingclass chefs, A Modern Day Survey of Southern Food Culture, culture evolves,
Tags:
Farm Report, podcasts on iTunes, John T. Edge, BP oil spill, Prime Meats, oilly fish, recognizing the impact of the oil spill, one Exxon Valdez every four days, a compliment to slowfood, oystermen and shrimpers interrupted, P and J Oysters in New Orleans, The Time Picayune, shutting down their shucking operation after 150 years, place-based foods, Filming on The Gulf Coast, uptick in the interest in Southern Foods in New York, soul food restaurants in the 60s, a fine piece of fried chicken deserves a white tablecloth, Frank Spitz, fried chicken tied to racial history, everyone loves cornbread, barbecue, that most primal of foods, Blue Smoke, food was never segregated, ocre comes from Africa, the comon bond at the dinner table, The Southern Foodways Alliance Community Cookbook, reviving the spiralbinded community cookbook, Roberta's fried chicken hype, Pies and Thighs,

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