Tammy Proctor
Eating the Past HostTammy Proctor is a specialist in European history, gender, war, and youth. Dr. Proctor has written about Scouting, women spies and the way war affects the lives of ordinary people. Currently she is writing a book on American food relief to Europe during and after World War I. She has worked at Utah State University since 2013 and is a native of Kansas City, Missouri.
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It’s tomato time in Cache Valley, and as we continue our exploration of comfort foods, I decided to look into the history of this fruit that features in so many of our most beloved comfort foods. -
This week Tammy Proctor continues this season's deep dive into the category of comfort foods. She'll share one of those comforting mid-summer dishes from her childhood. -
Host Tammy Proctor continues to explore comfort foods this week with a traditional Persian dish: a versatile egg frittata packed full of summer greens. -
Host Tammy Proctor continues their series on comfort food exploring Yotam Ottolenghi's cookbook that asks "what does it mean to have a comfort food?" -
What better way to mark this milestone than with a food that highlights how we celebrate the passage of time. This week begins this three part series about the history of birthday cakes. -
Host Tammy Proctor continues her discussion with Sarah Neville, author of "Early Modern Herbals and the Book Trade." This week they focus on specific literary reference to John Milton's "Paradise Lost" poem and the question of the forbidden fruit. -
Tammy Proctor is joined by Sarah Neville, author of "Early Modern Herbals and the Book Trade." She explains what an herbal is and remedies for various conditions. -
Tammy Proctor continues the comfort food theme this week with a recipe for a Greek soup that is traditionally used to help people recover from illness. -
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. -
Host Tammy Proctor continues her exploration of medieval cooking by sharing a rissole recipe.
