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 host Evelyn Funda shares her Carla Emery inspired recipe of green tomato pie, an unusual mixture of chopped green tomatoes, apples, brown sugar, raisins, spices, and green zest all baked into a pie crust. -
This week Tammy Proctor continues this season's deep dive into the category of comfort foods. She'll share one of those comforting mid-summer dishes from her childhood. -
This week Laura Gelfand talks with Joyce Kinkead, USU Emeritus Distinguished Professor of English. They explore Fred Harvey hotels and restaurants and the influence that these pioneering spots had on American food. -
Did you know that drinking lemonade was once a political and moral statement? This week host Sarah Berry explores the history of lemonade in the U.S. and it's connection to the 19th century temperance movement. -
With our hot temperatures during the summer months host Laura Gelfand explores the origins of an ancient cold soup that has a humble beginning. -
On this week's Eating the Past, host Jeannie Sur digs into the history and wonders of ice cream. -
This week host Evelyn Funda leans into a quirky aspect of the culinary history of her home state of Idaho. -
Host Tammy Proctor continues to explore comfort foods this week with a traditional Persian dish: a versatile egg frittata packed full of summer greens. -
Host Evelyn Funda talks about her mom's brandied fruit bundt cake that became known as the friendship cake. -
Alvaro Ibarra, assistant professor of Art History at USU talks with Laura Gelfand about one of his favorite comfort foods; Menudo, a spicy Mexican soup made with hominy, beef tripe, and pig foot.
