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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How did a dumpling exquisite enough to be served to a sixteenth century Pope end up in cans in the twentieth century? -
This week host Jamie Sanders continues the dumpling theme with Jamaican beef patties, a pie with a golden flakey crust filled with spicy ground beef. -
This week host Jeannie Sur continues the theme of dumplings with what is known as a momo or a Tibetan dumpling. -
This week host Tammy Proctor features a doughnut-like food that in Australia is called a dumpling. -
This week host Tammy Proctor continues exploring the fried, boiled, baked and yummy dumpling. Dr. Jen Peeples talks about maultaschen and the family history it conjures for her. -
This week hosts Jeannie Sur and Laura Gelfand deviate from the dumpling theme and talk about a holiday in January called the Feast of the Epiphany and the food associated with this celebration. -
This week the hosts celebrate the New Year talking about some of their favorite festive foods including tamales and clootie pudding. -
This week host Jeannie Sur explores another non-traditional dumpling, a recipe that she hasn't found anywhere else except from her mother. -
The kinds of dumplings we’ll focus on today are found in nearly every culture.Known by many monikers, fish cakes, including the crab cakes familiar to most of our listeners, are another clever way to stretch expensive ingredients and make more with less. -
Dr. Chris Conte, professor in USU's History Department, joins host Tammy Proctor to talk about East African cuisine and if the mandazi is or is not a dumpling.
