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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: Early modern cooking

By Tammy Proctor
Published November 10, 2024 at 11:46 PM MST
Granulated sugar and sugar lumps
maxmann, Photographer
/
Pixabay
Tags
Eating the Past CookingSugarThe History of FoodBritishRecipeslocal foodFood ScienceUPR
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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