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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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. -
Host Laura Gelfand talks with author Mariaelena Huambachano on her book "Recovering Our Ancestral Foodways: Indigenous Traditions as a Recipe for Living Well." -
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. -
Host Sarah Berry shares the history and a recipe for one of the most iconic Romanian comfort foods, holiday sweet bread cozonac. -
Host Laura Gelfand continues the comfort food theme by sharing one of her favorite comfort soups, Tuscan ribollita. -
This week Laura Gelfand takes up the theme of comfort food with David Wall, Professor of Film Studies at Utah State University. They discuss why beans on toast are a core comfort food for Brits. -
Host Jamie Sanders explores his definition of comfort food; a chain that connects the past and the future. -
Host Evelyn Funda explores comfort food in literature. Specifically from a scene from Willa Cather's novel "Death Comes for the Archbishop." -
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. -
In keeping with this season's comfort food theme, Sarah Berry explores her favorite comfort food, soup. Particularly the traditional Scotch barley broth which originated centuries ago and likely pre-dates written history.
