Search Results
Hosted By
Tasteofthepast
Sponsored by
Fairway
This week on A Taste of the Past, Linda Pelaccio is joined by food writer and journalist Toni Tipton-Martin for a discussion on imagery, stereotypes and African American cuisine and culture as it relates to the famous and controversial image of Aunt Jemima. Learn more about the history behind the trademarked character and hear what Toni thinks "soul food" actually means in the context of African American cooking. This program was sponsored by Fairway Market.

"There is quite a bit of debate now over whether the woman being depicted as Aunt Jemima ever existed at all."

"I think there's an expectation as an African American cook or chef to conform to an image that has been constructed in the trademark of Aunt Jemima."

"Soul Food is a definition that emerged out of the Civil Rights struggles of the 1960's, at a time when African American dance, music and other artistic expressions were being reclaimed and identified by the term 'soul'. For that particular period of time, [soul food] is a suitable definition for what was coming out of the kitchen."

"I'm hoping we can look at these women free of gender and racial biases and just look at the work they did at the time."

--Journalist and Author Toni Tipton-Martin on A Taste of the Past


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

Hosted By
Tasteofthepast
Sponsored by
Wfm
Learn about the history of vegetarianism and veganism with Rynn Berry. Rynn joins Linda Pelaccio in the studio to talk vegetables, raw food, and animal rights. Rynn is a historical adviser to the North American Vegetarian Society and is on the Advisory Board of Earth Save. In his lectures, articles, and books, he has specialized in the study of vegetarianism from an historical perspective. Tune into this episode to hear Rynn and Linda discuss the cultural and religious significance of a plant-based diet. Why has vegetarianism become popular in the past fifty years? Learn about the historical link between vegetarians and abolitionists, and the health considerations of a meat-heavy lifestyle. Listen in to learn about some famous vegetarians throughout history! This program has been brought to you by Whole Foods.

"Vegetarianism often has a religious impetus; it is not entirely a secular movement." [12:25]

"People have been consuming raw food for eons. Cooking food was not financially expedient until recently." [24:50]

-- Rynn Berry on A Taste of the Past


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

Hosted By
Tasteofthepast
Sponsored by
Birite_300x300_72dpi
With all of the focus on ethnic and regional cooking in the modern food movement, why is Russian cuisine so often neglected in the foodie canon? This week on A Taste of the Past, Linda Pelaccio sits down with Darra Goldstein, Professor of Russian at Williams College. Darra is also the founder and former Editor in Chief of Gastronomica, and the author of two books- A Taste of Russia and Georgian Feast. Tune into this episode to learn about the staples of Russian cooking. Why did Russian peasants crave sour foods? Learn how Peter the Great Westernized Russian cuisine for the upper classes. Tune in to hear Linda and Darra discuss some traditional Russian beverages such as vodka, kvass, and kefir. Listen in to learn about traditional Russian aversions to ocean fish and bears! This program has been brought to you by Bi-Rite Market.

"The new Russia is so fascinating... The capital cities of Moscow and St. Petersburg- you would hardly be able to recognize them if you lived there when it was the Soviet Union. There are many foreign chefs working there." [7:00]

"One thing that distinguishes Russian cuisine is the stove's falling temperature." [22:50]

-- Darra Goldstein 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