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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This week host Tammy Proctor features one of the oldest vegetarian cookbooks that the USU Merrill-Cazier Library owns. The cookbook combines aphorisms or words or wisdom about living a good life with recipes for vegetarian foods.
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This week host Tammy Proctor talks about the star of the vegetarian world, beans. Fellow bean lovers Todd Shirley and Rob and Leslie Keeney join in on the conversation.
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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.
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This week host Tammy Proctor features a doughnut-like food that in Australia is called a dumpling.
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This week host Tammy Proctor continues exploring the fried, boiled, baked and yummy dumpling. Dr. Jen Peeples talks about maultaschen and the family history it conjures for her.
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This week the hosts celebrate the New Year talking about some of their favorite festive foods including tamales and clootie pudding.
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Dr. Chris Conte, professor in USU's History Department, joins host Tammy Proctor to talk about East African cuisine and if the mandazi is or is not a dumpling.
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I’m going to add to the dicey history of dumplings by exploring a British delicacy, the staple of buffets and church fetes across the UK – the Scotch egg. It is a hard-boiled egg, surrounded by a layer of sausage, then breaded and fried.
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This week hosts Laura Gelfand and Tammy Proctor continue their exploration of the mysterious and hard-to-pin-down dumpling by tackling how Italian variations on the dumpling complicate our understanding.
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Hosts Tammy Proctor and Jeannie Sur continue this year's yummy theme – the mysteries of dumplings and explore if dumplings are universal with every culture.