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A Taste of the Past

Heritage Radio Network
Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.
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Rouxde Cooking School Podcast

Learn about food and cooking with John Houser III & Rebecca Madariaga
A food history and cooking comedy podcast. John p…
A food history and cooking comedy podcast. John presents Rebecca one culinary item per show while giving it's history and trivia (Rebecca doesn't know the topic beforehand). It's funny, instructional and sometimes (most of the time) gross. Based in Baltimore MD.
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Savor

iHeartRadio
Savor
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
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Japan Eats!

Heritage Radio Network
What is Japanese food? Sushi? Ramen? Kaiseki? What about Izakaya? What exactly are they? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, will tell you all about the real Japanese food and food culture. Her guests will range from a sake producer whose family has centuries of sake-making history, to a great American chef who pushes the envelope of Japanese cuisine. Japanese cuisine is demystified here!
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OUT TO LUNCH finds Baton Rouge Business Report Editor Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now the Capital Region has an equivalent culinary home for business: Mansur's. Each week Stephanie holds court over lunch at Mansur's and invites members of the Baton Rouge business community to join her. You can also hear the show on WRKF 89.3FM.
OUT TO LUNCH finds Baton Rouge Business Report Editor Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now the Capital Region has an equivalent culinary home for business: Mansur's. Each week Stephanie holds court over lunch at Mansur's and invites members of the Baton Rouge business community to join her. You can also hear the show on WRKF 89.3FM.
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One hundred simple fish sauces. Sixty-five ways to cook mackerel. The Catching of Unshelled Fish. Twenty-seven ways to Cook Frogslegs. Now that should certainly make you reach...
One hundred simple fish sauces. Sixty-five ways to cook mackerel. The Catching of Unshelled Fish. Twenty-seven ways to Cook Frogslegs. Now that should certainly make you reach for your apron and fish knife! How to Cook Fish by Olive Green is a vintage culinary classic, filled with simple, easy to follow recipes rendered in a terse, no nonsense style. There's none of this fiddling with scales, weights and measures. What you get is a mélange of interesting, unusual ways to cook seafood without worrying about lists of ingredients, timings, temperature or any of the conventions followed by traditional cookbooks. If you've read that old Victorian favorite, Lavender and Old Lace (which was later adapted very successfully as Arsenic and Old Lace) by Myrtle Reed, you'd certainly be interested to know that the author had an equally successful career as a writer of popular cook books. Writing under the pseudonym Olive Green, Reed published six very successful books on cooking. However, from 1898 to her suicide in 1911, she continuously published at least one novel every year. The books are romantic and highly emotional in nature, full of unrequited passion, revenge, mystery and supernatural happenings. She also wrote a collection of stories about important women who made a difference to society. In between, she wrote pamphlets, married her Canadian pen-pal, suffered severe and debilitating bouts of insomnia and engaged in charity work. Her cookbooks are characterized by interesting tips on home making and the art of cooking, peppered with literary nuggets and quotations, witty remarks and anecdotes, all of which make How to Cook Fish not just an excellent recipe book but also an interesting and entertaining read. She also provides lists of what fish are in season during particular times of year, thus ensuring that the cook uses only the freshest of ingredients. How to Cook Fish is divided into 45 chapters. The One Hundred Fish Sauces are arranged in alphabetical order, starting with “Admiral Sauce” and ending with “White Sauce.” In between you have recipes for “Brown Tomato Sauce” “Sicilian Sauce” and other such unusual concoctions. Under the chapter One Hundred Miscellaneous Recipes you have items such as Fish a la Brunswick, Chartreuse of Fish, Jellied Fish Salad and many other great variations. This is indeed a great addition to your kitchen library and the clear, simple way in which the recipes are presented would tempt even the least adventurous of cooks to try a hand at one of these delicious sounding creations.
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Gastronomiquement Votre

Ouest Track Radio
L'émission culinaire qui va vous faire découvrir les coulisses des restaurants,
Bienvenue dans Gastronomiquement Vôtre L'émission culinaire qui va vous faire découvrir les coulisses des restaurants, des produits locaux, les événements liés à la gastronomie pendants les 500 ans du Havre. De la bouffe, des potes et de la musique que demander de mieux? Un samedi sur deux de 11h à 12h Retrouvez moi sur Facebook sur ma page Gastronomiquement Vôtre
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À l'heure où l’alimentation et ses enjeux deviennent centraux dans les foyers, Sophie Moens et son équipe vous convient pour une heure de découvertes épicuriennes. Sans langue de bois, au fil des semaines, ils vous emmènent à la découverte des coulisses de notre alimentation. Des voyages gourmands et inspirants emmenés par les plus grands chefs et spécialistes. Produits, recettes, savoir-faire… Bientôt à Table !, l’émission culinaire pour guider les consommateurs et les gourmets sur les chemins de la gourmandise !  
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À l'heure où l’alimentation et ses enjeux deviennent centraux dans les foyers, Sophie Moens et son équipe vous convient pour une heure de découvertes épicuriennes. Sans langue de bois, au fil des semaines, ils vous emmènent à la découverte des coulisses de notre alimentation. Des voyages gourmands et inspirants emmenés par les plus grands chefs et spécialistes. Produits, recettes, savoir-faire… Bientôt à Table !, l’émission culinaire pour guider les consommateurs et les gourmets sur les chemins de la gourmandise !  
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La Cuisine de l'Été de Johanna FB Pays d'Auvergne
L'été s'ra chaud ? La cuisine s'ra fraîche. avec les recettes faciles et savoureuses de Johanna Presneau, blogueuse culinaire. Salades, apéros, grillades. Servie du lundi au vendredi à 10h10 et 17h50.
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Tous les jeudis, avec Carlo de Pascale nous voyageons dans l’univers culinaire de notre style de vie rock n' roll! Le plat favori d’un artiste, la street food New-Yorkaise, les plats à déguster sur la Route 66, etc… C’est l’univers de Cook As You are. Cook As You Are, le jeudi à 11h45 dans Tempo avec Fanny Gillard
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Bouffons

Nouvelles Écoutes
De quoi nos assiettes sont-elles les métaphores ? Qu'est-ce que la cuisine dit de nous et notre époque ? Tous les mercredis Bouffons présenté par Emilie Laystary décortique un sujet culinaire et sociétal avec deux invité.e.s ou plus : chef.fe.s, professionnel.le.s, passionné.e.s mais aussi sociologues ou géographes, pour une discussion qui donne faim tout en donnant à réfléchir. Bouffons c'est aussi « Les brèves d’Emilie » tous les vendredis : des pastilles de trois à cinq minutes qui ricochent sur l’actualité et décortiquent de façon simple et accessible un concept, un article ou une tendance
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Mercredi !

Mercredi !
Émission de radio pour petits et grands.
Mercredi ! c’est l’émission de radio de grands pour les enfants réalisée par L’Armada Productions et produite à Canal B. Reportages, curiosités, pépites culinaires, rendus d’ateliers, mix musicaux… Mercredi ! donne la parole à tous et s’intéresse à tout : de la danse à l’espionnage, des préjugés à la musique traditionnelle japonaise, des cachalots au Piton de la Fournaise !
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On cuisine ensemble avec France Bleu Pays Basque
Chaque jour c'est le plaisir de cuisiner ensemble qui nous réunit. Autour de la table, venez rejoindre nos fines gueules pour échanger sur les joies de l'art culinaire et sur le savoir-faire des artisans et producteurs de notre région
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De nouvelles recettes à découvrir au fil des saisons avec une foule de conseils culinaires !
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