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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Have you ever wondered about food in the White House? In this week's episode, we examine food in Washington D.C. through the lens of the most well-known residence in that town. -
On this episode of Eating the Past, hosts Tammy Proctor, Jeannie Sur, and Jamie Sanders explore the culinary traditions of New Year's Eve and New Year's Day in Maine.
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On this episode of Eating the Past, host Tammy Proctor celebrates Elvis Presley's 88th birthday with a discussion on the great melting pot of food traditions in Memphis, Tennessee.
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On this episode of Eating the Past, host Tammy Proctor discusses the staples of Basque cooking, featuring Basque Cheesecake and Piperade.
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The native Taino inhabitants of Puerto Rico harvested native root crops, as well as native beans, culantro (an herb that tastes much like cilantro), and peppers. Taino ate fresh and saltwater fish, crabs, now sadly very endangered, and other seafoods, all of which remain part of the cooking.
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On this episode, we talk about a food associated now with Oklahoma but which has its origins in earlier indigenous communities in North America, and which is often featured at events such as regional powwows or fairs.
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On this episode of Eating the Past, host Tammy Proctor talks with Laura Gelfand about KFC's Utah origins, and Laura's peculiar attachment to the tubs of fried goodness.
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In this episode of Eating the Past, host Tammy Proctor returns to her home state of Missouri to reflect on an iconic candy she enjoyed.
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The history of cooking and food often becomes closely intertwined with the questions of how to prepare and eat and socialize.
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One particularly important period in the Jewish calendar is the autumn, when Rosh Hashanah (new year) and Yom Kippur (atonement) occur. Together they function as a powerful time of self-reflection about the year, remembrance and atonement. In each case certain foods are associated with the holidays.
