409 Odcinki

  1. Episode 130: Kubee Kassaye

    Opublikowany: 7.03.2013
  2. Episode 129: Farm To Table: Financial Pathways of Food

    Opublikowany: 28.02.2013
  3. Episode 128: Southern Cooking with Nathalie Dupree and Cynthia Graubart

    Opublikowany: 21.02.2013
  4. Episode 127: Chocolate: From Pre

    Opublikowany: 14.02.2013
  5. Episode 126: Found Food: Lewis & Clark with Mary Gunderson

    Opublikowany: 7.02.2013
  6. Episode 125: Nancy Harmon Jenkins, Learning Culture through Food

    Opublikowany: 31.01.2013
  7. Episode 124: A Taste of Russia with Darra Goldstein

    Opublikowany: 24.01.2013
  8. Episode 123: Making a Case for Home Ec

    Opublikowany: 17.01.2013
  9. Episode 122: Drinking History with Andrew F. Smith

    Opublikowany: 10.01.2013
  10. Episode 121: Donuts: America’s Obsession

    Opublikowany: 13.12.2012
  11. Episode 120: Soy Sauce History with Chef Helen Roberts

    Opublikowany: 6.12.2012
  12. Episode 119: A History of Peanut Butter with Author Jon Krampner

    Opublikowany: 29.11.2012
  13. Episode 118: Thanksgiving’s Roots with Food Historian Sandy Oliver

    Opublikowany: 15.11.2012
  14. Episode 117: Antonin Careme: “King of Chefs and Chef of Kings” with Eric Lanlard, British Celebrity Pastry Chef

    Opublikowany: 8.11.2012
  15. Episode 116: What the Musketeers Drank with David Lincoln Ross

    Opublikowany: 25.10.2012
  16. Episode 115: Cucina Ebraica

    Opublikowany: 18.10.2012
  17. Episode 114: Betty Fussell, The Accidental Food Historian

    Opublikowany: 11.10.2012
  18. Episode 113: Burmese Cuisine with Naomi Duguid

    Opublikowany: 4.10.2012
  19. Episode 112: Cider with Ben Watson

    Opublikowany: 27.09.2012
  20. Episode 111: Whole Grains

    Opublikowany: 30.08.2012

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Culinary historian Linda Pelaccio takes a journey through the history of food. Take a dive into food cultures through history, from ancient Mesopotamia and imperial China to the grazing tables and deli counters of today. Tune in as Linda, along with a guest list of culinary chroniclers and enthusiasts, explores the lively links between food cultures of the present and past.

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