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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Episode 327: Pierre Thiam on FONIO: History and Future of the African Supergrain
Episode 326: Lost and Disappearing Dishes of the Italian South
Episode 325: Pintxos and Food of the Basque Country
Episode 324: The Ancient Secret of Cetara: Colatura di Alici
Episod 323: Irish Classics
Episode 322: Bartolomeo Scappi: History Reimagined
Episode 321: Accidental Farmers: How the Jamisons Became part of the Food Revolution
Episode 320: 30 generations of Olive Oil - Frescobaldi
Episode 319: Food of the Republic of Georgia
Episode 318: Sustainable Culinary Travel
Episode 317: The Eternal Table - History of Roman Food
Episode 316: Feast of the Seven Fishes with Michele Scicolone
Episode 315: Street Food of China
Episode 314: The Cries of Street Food Vendors: 19thC Public Culture of Food in New Orleans
Episode 313: Katie Parla Talks Classic Comebacks
Episode 312: Sicilian Influence in New Orleans Food Culture
Episode 311: Galloping Gourmet Redux
Episode 310: Historic Foodways in Montgomery County, Maryland
309: The Bitter Flavors of Sicily
Episode 308: Oreos and the Giant Cookie Factory, Nabisco
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