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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: Versatile paprika

By Evelyn Funda
Published March 10, 2026 at 6:20 PM MDT
Paprika and spices in a mortar and pestle
Bru-nO, Photographer
/
Pixabay

For more on paprika’s history in Hungary, check out the Szeged Paprika Museum’s blog at https://www.paprikamolnar.hu/english/paprika-blog/.
 
 
If you’re confused by the multiple jars of paprika on your grocer’s shelf, The Institute of Culinary Education has a great webpage that describes the flavor profiles and uses of various types of paprika. See https://www.ice.edu/blog/what-is-paprika
 

Tags
Eating the Past The History of FoodcultureRecipesInternational FoodUPRHealthy EatingCooking
Evelyn Funda
Evelyn Funda is a USU emeritus Professor of English and former Associate Dean, who has always been interested in interdisciplinary approaches. As a long-time scholar of Willa Cather, and the daughter of Czech immigrants, she is presently working on a book about Cather’s fascination with Czech culture and history. She previously co-authored an interdisciplinary humanities textbook called <i>FARM: A Multimodal Reader </i>(with Joyce Kinkead) and authored a memoir about her Czech farming family, entitled <i>Weeds</i>. In her free time, she quilts and gardens and is known among her friends to bake a mean loaf of rye bread and an incredible peach pie. Check out her TEDx talk: <a href="https://www.youtube.com/watch?v=jZdbrUBivxA&amp;t=353s">“Farming is the New Sexy”</a>.<br/>
See stories by Evelyn Funda