Italian Rice: Long History of a Short Grain

Linda interviews author Howie Southworth about his new book, Hemingway’s Spanish Table. Part travelogue, part cookbook, this compelling culinary journey traces Hemingway’s travels through the provinces of Spain he visited and the foods he ate. Howie Southworth presents the allure ...  Show more

Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, culinary historian Karima Moyer-Nocchi traces its history to Ancient Romans, Renaissance cardinals and popes and ...  Show more

The unexpected evolution of Italian food can serve as a tantalising doorway into some of the greatest moments of Italian history: from medieval monarchs, murdered popes, and the Renaissance, to secret societies, and Mussolini’s fascist propaganda. Yet the history of Italian food ...  Show more

Rice is the main staple for over half the world’s population. The crop has problems though – it is vulnerable to climate change, whether that’s drought or flooding. It’s also a crop that contributes to climate change, as it uses more water than other grain crops and is frequently ...  Show more

At the beginning of the 4th century BC, Rome was still not the dominant force in Latium, the small region surrounding the city; by the end of that century, Rome was the dominant power in all of Italy. How did that happen? The answer lies not so much in conquest as cooperation. ...

Entertaining and Insightful Conversations about Italian CultureOn Italian, For Sure, host Catrin Skaperdas (an American living in Italy) interviews Italians about the Italian society and culture, spreading accurate information about Italy with Italian people in an entertaining wa ...  Show more