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"The kitchen anchors the country's economic, social, and political life." Christine Baumgarthuber revives the dying discipline of home economics on this week's episode of A Taste of the Past. Christine is a writer and blogger for The Austerity Kitchen, and she's talking with Linda Pelaccio about the history of economical cooking. Learn about Juliet Corson, the woman who spread the good word of nutrition and wrote about meals on a budget. Hear how Juliet Corson's writings became political, and ultimately threatened the wages of the working class. How does home ec empower individuals? Listen in to hear Christine and Linda talk about the relationship between home economics education and understanding the food industry. This program has been sponsored by White Oak Pastures.

"I truly believe that revolution does begin at home. What people cook at home can be a model more mindful means of consumption." [21:15]

-- Christin Baumgarthuber on A Taste of the Past


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Deborah Harkness on Sustainable Seafood. First - Emily chats with New York Times best selling author Deborah Harkness, who wrote the All Souls Trilogy of fantasy books. Her wine blog, Good Wine Under $20, is an online record of her search for the best, most affordable wines. These efforts have been applauded by the American Wine Blog Awards, Saveur.com, Wine & Spirits magazine, and Food & Wine magazine. Her wine writing has also appeared on the website Serious Eats and in Wine & Spirits magazine. Later in the show, she opines on the state of sustainable seafood with some help from Tom Colicchio. This program was brought to you by Tabard Inn.

"I grew up in a family where there was always wine on the table." [02:00]

--Deborah Harkness on Sharp & Hot


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You think you know pasta? Think again! This week on A Taste of the Past, Linda Pelaccio chats with author and pasta expert Maurren Fant who dispels many common myths around everybody's favorite carb. From cooking times to salting water, Maura breaks down pasta from A-Z and leaves listeners with a much better understanding of the potential, history and variations of pasta. She talks about the process of writing her award-winning book, Sauces & Shapes: Pasta the Italian Way, and describes what real Italians do when it comes to cooking pasta. The pasta police are definitely patrolling the airwaves - that means no cream in your alfredo, no tomato sauce and angel hair and definitely no overcooked spaghetti! This program was sponsored by Bonnie Plants.

"People believe that pasta exists as a vehicle for sauce - it's quite the opposite. The pasta is the main attraction." [14:00]

"The only way to eat angel hair or tortellini is in broth!" [21:00]

"There is no cream in fettuccine alfredo!" [26:00]

--Maureen Fant on A Taste of the Past


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