Lindanew

A Taste of the Past

Hosted by: Linda Pelaccio

Produced by: Jack Inslee

Engineered by: Nat Weiner

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Thursdays at 12:00PM EST

Join Linda Pelaccio for a half hour each week as she indulges her curiosity about food, cooking, drinking and dining of the past by taking a journey through culinary history. Linda interviews authors, scholars, friends and chroniclers to learn about what was eaten, where, and how, from as long ago as ancient Mesopotamia and Rome right up to the grazing tables and deli counters of today. The show will underscore food as a lively link between present and past cultures.

Learn more at: www.culinaryhistoriansny.org

Linda Pelaccio is a former producer of talk radio and TV food shows, and is a member of Culinary Historians of New York, New York Women's Culinary Alliance, Les Dames d'Escoffier, and the International Association of Culinary Professionals (IACP).

A Taste of the Past - Episode 31 - John "Hoppin" Taylor

A Taste of the Past - Episode 30 - Holley Bishop, Brandon Hoy & Eddie Diaz

A Taste of the Past - Episode 29 - Kara Newman

Previous Episodes


Episodes:
A Taste of the Past - Episode 31 - John "Hoppin" Taylor
First Aired - 08/19/2010 12:00PM

This week on A Taste of the Past Linda spoke to John "Hoppin" Taylor, master of "low-country" cooking. The low country is the coastal area of the Carolinas originally settled by wealthy plantation owners from Barbados. After French Huguenots and Mediterranean Jews settled along with an influx of West African slaves, a cultural and culinary melting pot resulted, giving the US its first taste of a huge range of foods and dishes. This episode was sponsored by Fairway: like no other market.

Photo 1: John Hoppin Taylor, Photo 2: South Carolina "Low Country"

Whole Episode:
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Sponsored by Fairway
Hosted By Lindanew

Segments:

A Taste of the Past Introduction (17:52)

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A Taste of the Past, Linda Pelaccio, fish boil, low country cuisine, where is low country?, low flat coastal plain that used to be under water, John's accent is from Georgia not South Carolina, John's parents were both scientists, the food between one coast plain to another is similar, the first creole cuisine in America, history of South Carolina, the land of the Carolinas was given to a bunch of rich guys in Barbados when Charles I had been beheaded, all of the land south of Virginia was called Charleston after Charles, they began to import slaves from West Africa rice growing land to grow their rice, by 1708 there was a black majority, they hired John Locke to write a constitution for them, Locke provided religious freedom in that constitution making it the first place in the world to provide religious freedom by law, Charleston and the low country became a haven for people being persecuted, French Huguenots, Lutherans, Sephardic Jews, Charleston had the largest Jewish population in the new world until the Industrial Revolution, Sephardic Jews are from the Mediterranean and ergo had a love for delicious Mediterranean food that had not yet been seen, Gullah was the common language among people that could not read or write, Hoppin John's Low Country Cuisine, origin of the name Hoppin John, Hoppin John is a simple bean and rice pilaf, dish came from West Africa, low country cooking, black eyed peas, shrimp and grits, www.hoppinjohns.com, hominy, developed in the Southeast and Southwest,

Linda Pelaccio (16:46)

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John Hoppin Taylor, red rice, it will never go away, Jambalaya, Jessica Harris, Charsleton, rich aquaculture, subtropical, 5000 acres of wetland, swamps, marshes, rivers, streams, 8ft tide, biggest tide on the East Coast, Charleston was the richest city in America for 200 years, benne, sesame seeds, okra, gumbo, West African influence on food, yams, similar to new world sweet potatoes, field peas, bread made with rice or corn, quail, what is ricebread?, daily bread of Charleston for 200 years, heirloom vegetables, low country cooking is similar to some of the fancy cuisine going on right now, does low country cuisine still exist?, absolutely, Edisto Island, it's always existed where there has been no break with the land or water, traditional dishes you will find in the homes of hunters fisherman and farmers, common mans dishes, Hoppin John, pine bark stew, chicken bogs, fish stew, complicated desserts have disappeared, the culture changed after the Civil War, many young men in the South were killed off, they lost their lands, A Low Country Evening, at the Smithsonian, John will also be at Pig Island,

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A Taste of the Past - Episode 30 - Holley Bishop, Brandon Hoy & Eddie Diaz
First Aired - 08/12/2010 12:00PM

This week on A Taste of the Past Linda sat down with Holley Bishop. Bishop wrote "Robbing the Bees", a book about the history of beekeeping and her own experience helping bee-keepers "rob" hives of honey. For some further bee-keepery Linda and Holley were joined by Roberta's own Eddie Diaz and Brandon Hoy, who have been keeping bees in Williamsburg and Bushwick for well over a year now (and well before its current status as a legal hobby kicked in). Tune in for an engrossing look at the surprisingly complex world of bees, honey, their rich past and their uncertain future. This episode was sponsored by Fairway: like no other market.

Whole Episode:
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Sponsored by Fairway
Hosted By Lindanew

Segments:

A Taste of the Past Introduction: Beekeeping with Holley Bishop (21:04)

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A Taste of the Past, Linda Pelaccio, Fairway Market, www.fairwaymarket.com, Holley Bishop, Robbing the Bees, it is now legal to keep bees in the city, the history of honey, bees weren't around 2 millenia ago but wasps were, flowering plants evolved, bees evolved, wasps are carnivores and bees are honey makers, honey came about when bees did, honey was the only original sweetener, the flavors you get with honey depend on which flowers the bees foraged on, leather wood honey, 2 million flowers need to be visited to make a pound of honey, until sugar came around most people kept their own bees, mead used to be the beverage of choice, beehives at Roberta's, the science of the Queen wasn't understood until the 18th century, Lorenzo Langstroth, the father of beekeeping, Eva Crane, Tupelo Honey, wildflower honey, Holley's best harvest was 150 pounds of honey!, cross pollination, heirloom vegetables,

Brandon Hoy & Eddie Diaz of Roberta's Join the Conversation (21:16)

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Brandon Hoy, Eddie Diaz, beekeepers at Roberta's, challanges at city beekeepers, they have only lost two hives, one because of the cold weather, the other because of Foul Brood, they learned how to keep bees from Youtube, history of beekeeping, Jon Feldman, he was turned onto beekeeping from a professor at the Culinary Institute of America, he inspired Brandon and Eddie to start, roofrop farming, Brandon gets stung the most, the bees like the back of Brandon's neck because of his mullet, Eddie got stung in the crotch, bee gone, buiteric acid, it's traumatic to the hive to move them, even if the distance is short, beekeeping can become an obsession easily, seeing bees swarm is a sight to be seen, male bees buzz loudly but cannot sing, they take up many resources, once the combs are filled with honey they can also be reusable, medicinal qualities of bees,

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