International Food

This week Jamie Sanders explores the spices and flavors that enliven our dishes, including vanilla and it's origins.

This week Evelyn Funda continues the theme of the cultural history of spices and how one particular spice's road to our kitchen cupboards has been long and twisted.

Eating the Past hosts kick off a new season with an introduction into this year's theme: spicy! Tune in each week for a look at how spices, herbs, and flavorings have enhanced our food and sometimes changed our world.

With our hot temperatures during the summer months host Laura Gelfand explores the origins of an ancient cold soup that has a humble beginning.

Host Tammy Proctor continues to explore comfort foods this week with a traditional Persian dish: a versatile egg frittata packed full of summer greens.

Alvaro Ibarra, assistant professor of Art History at USU talks with Laura Gelfand about one of his favorite comfort foods; Menudo, a spicy Mexican soup made with hominy, beef tripe, and pig foot.

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

Host Evelyn Funda quizzes Eating the Past's Laura Gelfand and Jamie Sanders on their knowledge of birthday celebrations and food from around the globe.

What better way to mark this milestone than with a food that highlights how we celebrate the passage of time. This week begins this three part series about the history of birthday cakes.

Host Laura Gelfand talks with author Mariaelena Huambachano on her book "Recovering Our Ancestral Foodways: Indigenous Traditions as a Recipe for Living Well."