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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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. -
Host Tammy Proctor talks about the history of medieval cooking in Europe and how medieval dishes are translated for modern cooks. -
Host Tammy Proctor shares candy recipes from her Aunt Margaret including divinity and rissoles. -
In this two-part series Tammy Proctor explores the origin of candy and how sugar was originally used for medical purposes. -
Tammy Proctor continues her conversation with Dr. Chelsea Reutcke, Gordon B. Hinckley Postdoctoral Fellow in British Studies in the Department of History at the University of Utah. Dr. Reutcke shares the legend of how Anne Boleyn managed to catch the eye, or tummy of King Henry VIII. -
Tammy Proctor talks with Dr. Chelsea Reutcke, Gordon B. Hinckley Postdoctoral Fellow in British Studies in the Department of History at the University of Utah. They discuss early modern cooking and what sets it apart from how we cook today.
