Jamie Sanders
Eating the Past HostJamie Sanders is a historian of Latin America at Utah State and his family’s cook. He grew up in the rural South and loves its regional cuisine, but a study abroad trip to the Yucatán when he was a teenager really awakened him to international food culture.
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Host Jamie Sanders explores his definition of comfort food; a chain that connects the past and the future. -
Eating the Past kicks off a new season introducing new hosts: Evelyn Funda, professor emerita of English at USU and Sarah Berry, USU digital archivist, University Libraries. -
USU Student Ashley Johnson shares her experience making doughnuts from a 1913 historic cookbook from the USU Merrill Cazier Library Special Collections and Archives. -
Is there any food more disrespected and mocked than mayonnaise? Host Jamie Sanders explores this topic, the history, and shares some recipes. -
Jamie Sanders continues his conversation with Sarah Berry, digital archivist and creator of the blog "A Dollop of History" that explores food history with a focus on historic recipes. This week they discuss her some of her favorite recipes from her blog. -
Jamie Sanders talks with Sarah Berry, digital archivist and creator of the blog "A Dollop of History" that explores food history with a focus on historic recipes. -
Host Jamie Sanders and Victoria Grieve, USU Associate Professor of History, explore the 1971 influential cookbook "Diet for a Small Planet" by Frances Moore Lappe. A copy is held in USU's Merrill Cazier Library Special Collections and Archives. -
This season of Eating the Past is devoted to all things vegetarian. All of the episodes have made host Jamie Sanders ask "why am I not a vegetarian!" -
This week continues the exploration of famous vegetarians and historic vegetarian cookbooks. Jamie Sanders and author Marcus Rediker explore the life of Benjamin Lay. -
This week Eating the Past hosts agree that their dumpling investigations have reached a natural conclusion. The season continues focusing on the history of vegetarianism.
