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 week's episode Laura Gelfand explores the punk side of plant based eating by looking at two cookbooks in her own collection. -
Host Evelyn Funda explores the impressive collection of cookbooks at Utah State University's Library Special Collections and Archives. One of those that recently caught her eye is an 1877 book entitled “Six Little Cooks,” or, “Aunt Jane's Cooking Class,” by Elizabeth Stansbury Kirkland. -
This week host Sarah Berry welcomes Paul Daybell, the book arts and rare books curator at USU Libraries. They explore historic cookbooks and share some of the recipes they have sampled. -
Evelyn Funda continues her discussion with Phebe Jensen, a Shakespearean scholar. This week they explore spices and herbs in the use of medicine. -
The Minnesota State Fair is one of the largest in the U.S. The reason so many people attend is the food. What is considered the most famous fair food? Host Jeannie Sur explores everything from corn roast to spaghetti on a stick. -
Growing up in Kansas City, Missouri, we kept two brownish sauces in our staples cupboard, and they were used as ingredients in other dishes or as toppings for beef. -
Host Tammy Proctor explores it's origin and ingredients in that hard-to-pronounce and mysterious elixir. -
Spices have taken us around the world. It's been fascinating to discover new spices and to find out how versatile they can be as they move from culture to culture. -
Host Evelyn Funda explores the complicated cultural history of the ground spice that we lightly sprinkle on our rice pudding or eggnog. -
I slowly, but surely, over time lost much of my tolerance for spicy, hot foods. For some people, this is one of the many indignities of aging.
