cookbooks

Jamie Sanders continues his conversation with Sarah Berry, digital archivist and creator of the blog "A Dollop of History" that explores food history with a focus on historic recipes. This week they discuss her some of her favorite recipes from her blog.

Jamie Sanders talks with Sarah Berry, digital archivist and creator of the blog "A Dollop of History" that explores food history with a focus on historic recipes.

Host Jamie Sanders and Victoria Grieve, USU Associate Professor of History, explore the 1971 influential cookbook "Diet for a Small Planet" by Frances Moore Lappe. A copy is held in USU's Merrill Cazier Library Special Collections and Archives.

This season of Eating the Past is devoted to all things vegetarian. All of the episodes have made host Jamie Sanders ask "why am I not a vegetarian!"

Host Tammy Proctor revisits USU's historic cookbooks in the Merril-Cazier Library Special Collections, the earthy-crunchy 1970's cookbook, "The Farm Vegetarian Cookbook.

Henry Ford was both personally and financially invested in making soy America’s largest crop. Host Laura Gelfand and guest Michelle Davis, author of several vegan cookbooks, talk about Ford's many soy inventions.

This week host Tammy Proctor features one of the oldest vegetarian cookbooks that the USU Merrill-Cazier Library owns. The cookbook combines aphorisms or words or wisdom about living a good life with recipes for vegetarian foods.

On this week's episode Laura Gelfand explores the punk side of plant based eating by looking at two cookbooks in her own collection.

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.

For this episode, host Tammy Proctor visits Massachusetts, home of a major Shaker settlement to talk about shaker cuisine. For Shakers in New England, a staple in their desserts ismaple syrup, which is a locally available and plentiful ingredient.