The Foods and Flavors That Make Our Holidays Delicious

Cherished recipes are often passed down from generation to generation, but how much do we know about the stories that shaped those foods? Whether a tasty cookie, a flavorful side, a resplendent showstopping entree, these dishes have a strong association with the holiday season. To celebrate, we’re honoring the origins of traditional foods lovingly prepared by two of our correspondents.

In this episode, host Ari Daniel drops into two homes to explore two holiday traditions. We start with Elisa Hough, an editor at the Smithsonian Center for Folklife and Cultural Heritage, and the Filipino torta recipe that her mother prepared every Christmas. Now during the holidays, Elisa is the one making torta. And it’s the time of the year when she connects most closely to her Filipino heritage.

Then we head to Jamaica where we meet Vaughn Stafford Gray, an independent journalist and former chef, who explains the history of jerk and what it means in contemporary Jamaican culture.

To subscribe to “There’s More to That,” and to listen to past episodes about those who pursue the divisive durian fruit, an award-winning restaurant in New Orleans that showcases Senegalese cuisine, and using fruit depicted in Renaissance paintings to rescue modern agriculture, find us on Apple Podcasts, Spotify, iHeartRadio or wherever you get your podcasts.

“There’s More to That” is a production of Smithsonian magazine and PRX Productions. 

From the magazine, our team is Ari Daniel, Debra Rosenberg and Brian Wolly. From PRX, our team is Ali Budner, Cleo Levin, Genevieve Sponsler, Sandra Lopez-Monsalve and Edwin Ochoa. The executive producer of PRX Productions is Jocelyn Gonzales.

Fact-checking by Stephanie Abramson.

Episode artwork by Emily Lankiewicz. Illustration by Emily Lankiewicz / Images by Jane Dulay / Joshua Resnick, anaumenko, annapustynnikova, zoryanchik, Kris Black, cunaplus and Africa Studio via Adobe Stock / public domain.