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How does one begin to encapsulate the varied cuisine of Italy? On this episode of A Taste of the Past, Linda Pelaccio is joined by Associate Professor at the New School, Fabio Parasecoli. Recently, Fabio released Al Dente, a book about the history of food in Italy. Learn how a desire for modernization suppressed the interest in Italian heirloom ingredients. Find out how economic conditions shaped Italian cuisine today. Why is Italian food so regionally diverse, and how do Italians express their local pride through food? How did Italians incorporate agricultural products from other areas into their culinary identity? Find out on this week's episode of A Taste of the Past! Thanks to our sponsor, The International Culinary Center. Music by Idgy Dean.

"There was this idea of being 'modern' rather than 'Italian', and that allowed for the spread of products throughout the country, and many of them were industrialized food products." [9:30]

-- Fabio Parasecoli on A Taste of the Past


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Food Talk with Mike Colameco is brought to you by the following generous underwriters:



This week on Food Talk, Mike has a full house. His first guest, Ellen Gustafson is a food activist and author of the new book, We the Eaters. Mike talks to Ellen about the politics behind why it is difficult to find and eat nutritious food. The two go back and forth regarding possible solutions to the problem, starting with a single item on your dinner plate. Next up, Mike brings in Patrick Martins, Founder and Chairman of Heritage Radio Network as well as the host of The Main Course, to talk about his new book The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat. In the book, Patrick highlights fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. For the remainder of the program, Mike welcomes Anna Polonsky, US Director of Le Fooding, to share details on the Le Fooding events happening in NYC this summer, including their Beach Club party going down at Rockaway Beach July 11, 12, and 13. Tune in for a packed program!

"We have this dual problem both related to how we nourish ourselves... American eaters have incredible power in the food system. We have dictated what the world eats. Our diet has spread around the world." [7:34]

--Ellen Gustafson on Food Talk

"Should we be eating less meat? Yes, probably. We should be eating less commodity meats." [40:03]

--Patrick Martins on Food Talk

"Le Fooding, in the meantime, never wanted to put stars or grades, because our interests are more about telling stories." [56:41]

--Anna Polonsky on Food Talk


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This week A Taste of The Past investigates the rise in popularity and power of TV cooking shows. Host Linda Pelaccio looks into the origins that have resulted in today's obsession with food TV, with hundreds of shows on a multitude of dedicated food and cooking networks, they find the catalyst in the impossibly original and witty Julia Child. With the help of NYU Cinema Studies professor Dana Polan, who has written a book about the subject, discover how Julia transformed America's views of home cooking and made us enamored of French cuisine. From her refusal to use any product placement to harnessing the power of PBS, learn about this food icon and the food media empire she help give birth to. This episode is sponsored by Whole Foods Market.


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