Dining

This week Laura Gelfand talks with Joyce Kinkead, USU Emeritus Distinguished Professor of English. They explore Fred Harvey hotels and restaurants and the influence that these pioneering spots had on American food.

This week Laura Gelfand takes up the theme of comfort food with David Wall, Professor of Film Studies at Utah State University. They discuss why beans on toast are a core comfort food for Brits.

This week hosts Laura Gelfand and Tammy Proctor continue their exploration of the mysterious and hard-to-pin-down dumpling by tackling how Italian variations on the dumpling complicate our understanding.

In this week's episode hosts Laura Gelfand and Jamie Sanders continue to explore what exactly makes a dumpling a dumpling?

For South Dakota, noodle and dumpling-like dishes are common delicacies. As with many foods that are local staples in the United States, this one began with immigrants to the upper Midwest and plains states.

This week host Jeannie Sur explores Las Vegas casinos and the history of the buffet, originally called the Chuck Wagon and later renamed the Buckaroo Buffet.

Fred Harvey got his start with a partnership to provide depot side food service to the Santa Fe Railroad. Harvey's company is often seen as the first restaurant chain in the U.S.

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