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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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.
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How did a dumpling exquisite enough to be served to a sixteenth century Pope end up in cans in the twentieth century?
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This week host Jamie Sanders continues the dumpling theme with Jamaican beef patties, a pie with a golden flakey crust filled with spicy ground beef.
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This week host Jeannie Sur continues the theme of dumplings with what is known as a momo or a Tibetan dumpling.
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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.