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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For this episode, host Tammy Proctor visits Massachusetts, home of a major Shaker settlement to talk about shaker cuisine. For Shakers in New England, a staple in their desserts ismaple syrup, which is a locally available and plentiful ingredient.
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On this episode of Eating the Past, host Tammy Proctor explores Kansas and how the state emerged as the top wheat producing state in the nation.
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On this week's Eating the Past, host Tammy Proctor reflects on the holidays of Easter and Passover. Listen as Tammy shares the history of shakshuka, a truly global dish.
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Newport, a slaving capitol of New England, in this story features as a place of emancipation through food, where talented and entrepreneurial colonial-era slaves could win both independence and success by cooking.
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Not really. The term 'saltwater taffy' probably came from its popularity on the boardwalks of the eastern seaboard rather than from ingredients.
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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.
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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.