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Tasteofthepast
Sponsored by
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Lynne Olver is a reference librarian with a passion for food! This week on A Taste of the Past, Linda Pelaccio calls Lynne to talk to her about food history and her website, FoodTimeline.org. How does Lynne's library science background inform the way she researches and references recipes, food origins, and more? Learn how studying food prices can reveal further information about the economy of a certain time period. How does one become a food historian? Learn the methods that Lynne uses to research any topic, and what resources Lynne trusts. Find out why Lynne is not interested in corporate food history, and how her beliefs on information are influenced by her passion and profession. This episode has been sponsored by Cain Vineyard & Winery. Thanks to Four Lincolns for today's music.

"What I'm trying to do here with FoodTimeline.org is give a starting point for an individual's research." [8:00]

-- Lynne Olver on A Taste of the Past


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Hosted By
Chef_s-story
Sponsored by
Wfm
Korean food is incredible - full of fermented goodness and culinary tradition, but it's often overlooked. Find out how Hooni Kim is changing people's perceptions of Korean Food and elevating the cuisine on a brand new episode of Chef's Story. Chef Kim is the chef/owner of Hanjan and Danji, two restaurants that re-imagine Korean food in imaginative and inventive ways. Host Dorothy Cann Hamilton chats with chef Kim about his background in medicine, his transition to the kitchen and his passion for the food of Korea. Find out why you should trust your taste buds - not your nose - when it comes to Korean food and hear why Hooni's ultimate dream is just to make people happy. Today's show was brought to you by Whole Foods Market.

"Being a foodie was a hobby. Asian kids didn't grow up to be chefs. If you weren't smart - you ended up in the kitchen. I never thought about cooking as a profession." [17:00]

"It's good to have rules, but ultimately I think a chef's job isn't about the food - it's about people coming in to the restaurant to have a good time. It's our job to facilitate that and it's not always about the food." [29:00]

"My friends should be able to come into the restaurant and before even tasting the food and say 'This reminds me of Hooni' " [39:00]

"Cheese tastes amazing - but if you just smell it, you'll never taste it. That's the same with Korean fermented food." [48:00]

--Hooni Kim on Chef's Story


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