cookbooks

Host Evelyn Funda shares the history of sauerkraut and why it is one of her comfort foods.

Host Tammy Proctor continues their series on comfort food exploring Yotam Ottolenghi's cookbook that asks "what does it mean to have a comfort food?"

This week host Sarah Berry welcomes Paul Daybell, the book arts and rare books curator at USU Libraries. They explore historic cookbooks and share some of the recipes they have sampled.

Tammy Proctor is joined by Sarah Neville, author of "Early Modern Herbals and the Book Trade." She explains what an herbal is and remedies for various conditions.

Host Sarah Berry shares the history and a recipe for one of the most iconic Romanian comfort foods, holiday sweet bread cozonac.

In keeping with this season's comfort food theme, Sarah Berry explores her favorite comfort food, soup. Particularly the traditional Scotch barley broth which originated centuries ago and likely pre-dates written history.

Eating the Past kicks off a new season introducing new hosts: Evelyn Funda, professor emerita of English at USU and Sarah Berry, USU digital archivist, University Libraries.

Host Tammy Proctor continues her exploration of medieval cooking by sharing a rissole recipe.

Host Tammy Proctor talks about the history of medieval cooking in Europe and how medieval dishes are translated for modern cooks.

USU Student Ashley Johnson shares her experience making doughnuts from a 1913 historic cookbook from the USU Merrill Cazier Library Special Collections and Archives.