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Presidential homes and various historical locations are the backdrop locations for A Taste of Honey, which provides viewers with 18th century recipes, guided by host Chef Walter Staib. Each episode takes viewers to various historic places such as Thomas Jefferson

A Taste of History is a Food series that is currently running and has 11 seasons (134 episodes). The series first aired on February 15, 2009. It has mostly positive reviews from critics and viewers, who have given it an IMDb score of 8.6.

A Taste of History is available for streaming on the Janson Media website, both individual episodes and full seasons. You can also watch A Taste of History on demand at PBS, Tubi TV Amazon Prime, Amazon, Hoopla, PBS, Tubi TV online.

Janson Media
11 Seasons, 134 Episodes
February 15, 2009
Food
8.6/10
Cast: Walter Staib
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A Taste of History Full Episode Guide

  • Chef Staib journeys to the famed Galápagos Islands. He explores the vast wildlife, samples coffee produced from volcanic soil, and tastes the local ceviche made from an endemic species of the islands.

  • Chef Staib visits the Manab' province of Ecuador to sample its fresh seafood and diverse native cuisine. Staib also learns to make the region's quintessential dish known as viche at an indigenous archeological site.

  • Chef Staib travels to the town of Zoar, Ohio, established by German separatists in the 19th century. He learns what can be accomplished with a strong sense of community, and prepares familiar recipes from his homeland such as spaetzle and gaisburger marsch.

  • Chef Staib visits a Louisville homestead once frequented by former presidents and the explorers of the American frontier. Recipes include burgoo, chicken leek pie, and more.

  • Chef Staib visits the oldest continuously inhabited city in the continental United States: St. Augustine, Florida. Authentic Spanish dishes are prepared including gambas al ajillo, fabada asturiana, and gazpacho.

  • Chef Staib returns to Antigua to discuss the significance of the island's 17th century naval dockyard. Signature island recipes include fungee, lobster rundown, ducana, and creole grouper.

  • Chef Staib journeys down the Santa Fe trail through Kansas to discover where travelers regrouped before the next perilous leg of their journey. Recipes like steamed venison pudding and bison stew are prepared at a local stagecoach stop.

  • Chef Staib travels to the highlands of Ecuador where local ingredients and indigenous culture combine with that of the Spanish conquistadors to create something truly unique. Recipes like cuy, cevichocho, and helados de paila are prepared by local chefs.

  • Chef Staib explores the oyster harvesting industry from its tumultuous past to its sustainable present. Staib celebrates this keystone species with a family seafood feast, and prepares some unique recipes of his own like crab & oyster cakes and oyster empanadas.

  • Chef Staib travels to the Caribbean nation of Grenada to shed light on the threat of the invasive lionfish and cook up some tasty solutions. Recipes include lionfish ceviche and pan seared lionfish with fire roasted breadfruit.

  • 18th century taverns provided much more than a meal and a place to sleep - they were often the catalyst for a city's growth. Chef Staib joins the team at Dill's Tavern to discover the roots of Dillsburg, Pennsylvania and prepare recipes such as roast mutton, sausage cassoulet, and more.

  • A dazzling retrospective of A Taste of History, as told by host and creator, Chef Walter Staib.

  • Chef Walter Staib recounts his favorite local dishes and locations from the island of St. Lucia.

  • Barbados' history, cuisine, and folklore are explored by Chef Walter Staib. Recipes with local chefs include Bajan macaroni pie, sea cat, and Bajan souse with pig ear.

  • Oak barrels, spring water and corn take center stage as Chef Walter Staib discovers the history of bourbon in Kentucky. Recipes include pepper-crusted pork tenderloin, and bourbon-glazed apples.

  • Chef Walter Staib and General George Washington brave the elements to discuss the winter of 1777 at Valley Forge. Recipes include veal kidney mushroom pie, and fried cauliflower.

  • Chef Walter Staib teams up Chef Pete Mims to enjoy Laredo's local food favorites and the interesting history of the short-lived Republic of the Rio Grande. Recipes include puffy chalupas, and beef tenderloin with huitlacoche.

  • Chef Walter Staib visits Tennessee and cooks at one of its oldest antebellum estates, Rattle & Snap. Recipes include cream of peanuts, stuffed pork roulade, and braised green beans.

  • Chef Walter Staib travels to Turks and Caicos to explore the historic salt ponds of Salt Cay. He also assists in the preparation a Caribbean queen conch tasting menu with local chefs.

  • The wealth of New Jersey's waterfront and the story of Marmaduke Cooper is uncovered by Chef Walter Staib at Pomona Hall. Recipes include stewed pheasant, and fricassee of sweetbreads & veal tongue.

  • Chef Walter Staib tours the historic corridors of Philadelphia's Eastern State Penitentiary. Recipes include white bean & beef stew, and red bean chili.

  • William Penn's approach to ale making is brought to life at his home, Pennsbury Manor. Recipes include sausage dumplings with a mushroom ale sauce, and roasted potatoes with sausage & sage.

  • The lasting influence of the Chinese in Jamaica is explored by Chef Walter Staib in the kitchen and on the street. Unique Asian-Jamaican fusion recipes include janga eggrolls with star fruit relish, and spicy shumai with Thai chili.