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Three books lean against a black pot. Below, an herb and two cloves of garlic sit. Text reads, "Eating the Past."

Eating the Past

Eating the Past: Idaho: Basque Country

By Tammy Proctor

Published January 11, 2023 at 12:45 PM MST

Piperade is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.

On this episode of Eating the Past, host Tammy Proctor discusses the staples of Basque cooking, featuring Basque Cheesecake and Piperade.

Below is a recipe for Basque Eggs and Asparagus from Daisy Williamson's "Basque Cooking and Lore"

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Eating the Past UPR Food and Drink Idaho

Tammy Proctor

Tammy Proctor is a specialist in European history, gender, war, and youth. Dr. Proctor has written about Scouting, women spies and the way war affects the lives of ordinary people. Currently she is writing a book on American food relief to Europe during and after World War I. She has worked at Utah State University since 2013 and is a native of Kansas City, Missouri.

See stories by Tammy Proctor

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