A Taste of History Reveals Many Old Cooking Secrets

Yes, I admit I’m a little behind the times.

I just found out about a marvelous and fascinating cooking show on PBS that’s called “A Taste of History.” Chef Walter Staib takes viewers on a journey through American cooking with recipes from Colonial times.

Chef Staib actually cooks the 18th century dishes for “A Taste of History” in an open hearth fireplace, using typical utensils available to cooks of the era. For example, he uses a spider, a large iron frying pan with three 10-12″ long spindly legs, to cook everything that doesn’t work well in a Dutch oven. The spider is quite clever; the legs keep the fire underneath the pan (or on one side), and temperature control is basically achieved by moving the pan to and from the fire.

“A Taste of History” visits American historical sites such as Valley Forge and Monticello for two episodes, according to the show’s website: http://www.atasteofhistory.com/.

What a wonderful way to understand some of our favorite family recipes, and perhaps gain more information for our family cookbooks! I highly recommend watching “A Taste of History,” (which began earlier in 2009). Check your local public television station for the airing schedule; I hope you are lucky enough to find it.

I confess: I saw my first episode of “A Taste of History” while channel surfing after the Rose Parade!

Happy Cookbooking,


About Erin Miller

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  1. My local channel just started showing Taste of Historyand I agree. It’s the BEST. I just want to know where I can get the spiders. I cook a lot on the camp fire and could use them.

  2. I just discovered the show not too long ago, and I just love it! I watch every time I have a chance. Is so different from other cooking shows where the cook and not the food is the star. I really enjoy a taste of history very much.

  3. I watched the show for the first time this week and really enjoyed it. I do lots of family camping and gathering and it is always fun to teach the young children how people use to cook out a long time ago.

  4. s easy with either a heavy duty revereware stainless steal skillet sance ebonite handle< drill and rivet three legs to it, have a car shop weld the rivet heads to seal them or do same with heavy duty restuant quality alluminum skillets

  5. my jule gift was a 1 1/2 quart mini dutch

    and im getting the book once i find it locally

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