What makes a national dish, and who decides? Food writer Anya Von Bremzen dives into the questions as she journeys to the heart of six of the world's most storied food traditions in search of how cuisine became connected to place and identity. It's all from her new book, "National Dish: Around the World in Search of Food, History and the Meaning of Home."
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History and Art of Dim Sum
The Cuban Sandwich: History in Layers
The Genealogy of Chicago's 'Italian Beef'
County and State Fairs: An American Tradition
Juneteenth: History and Food of the Celebration
Taiwan Noodle Culture and the 100yr-old Recipe
Tabletop Politics: Fascism in the Kitchen
Taste Tibet: Food of the Himalayas
Italian Rice: Long History of a Short Grain
Mothers' Ruin
The General's Cook: the Life of Hercules Posey
Forgotten Past of Green Tea in America
The Women Left Out of Cocktail History
American Cider
History of Sourdough Culture
Kitchen Whisperers with Dorothy Kalins
From Cloth Oil to Extra Virgin: A History of Olive Oil
Food Americana
The Arabesque Table
Meet Bread & Pizza Authority Peter Reinhart
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Radio Cherry Bombe
Cooking Issues
Japan Eats!
Great Expectations
Grimms’ Fairy Tales
Modernist BreadCrumbs
Inside Julia’s Kitchen