Eating the Past
Sundays from 12:01-12:06 p.m.
Eating the Past explores food and beverages in history along with our relationship to food today. The show ties in with a video series of the same name that features faculty and staff chefs who cook recipes from USU's historic cookbook collection. We will bring recipes, personal stories, interviews, and fun to the discussion of what we eat. The show will air every Sunday at noon before the Splendid Table.
This project has received funding from Utah Humanities.
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This week Eating the Past continues its exploration of the fascinating history of plant based eating.
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Eating the Past continues to explore the fascinating history of plant-based eating and famous vegetarians. Host Laura Gelfand and guest Michelle Davis, author of several vegan cookbooks, explore the world of Mary Shelley, the vegetarian author of Frankenstein, who created a vegetarian creature!
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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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Henry Ford was both personally and financially invested in making soy America’s largest crop. Host Laura Gelfand and guest Michelle Davis, author of several vegan cookbooks, talk about Ford's many soy inventions.
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This week continues the exploration of famous vegetarians and historic vegetarian cookbooks. Jamie Sanders and author Marcus Rediker explore the life of Benjamin Lay.
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On this episode, we explore the influence of Greek, Mexican, Polish and Middle Eastern immigration on Michigan food culture.
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This week host Laura Gelfand continues exploring the fascinating history of plant based eating with Michelle Davis, author of five best selling cookbooks.
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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 Eating the Past closes out the theme of dumplings. Host Jeannie Sur explores variations of African dumplings.