Soup

Host Laura Gelfand continues the comfort food theme by sharing one of her favorite comfort soups, Tuscan ribollita.

Host Evelyn Funda explores comfort food in literature. Specifically from a scene from Willa Cather's novel "Death Comes for the Archbishop."

Tammy Proctor continues the comfort food theme this week with a recipe for a Greek soup that is traditionally used to help people recover from illness.

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.

This week host Jeannie Sur continues talking about the science of cooking focusing on a popular additive that was created in a lab. This additive is monosodium glutamate also known as MSG.

Eating the Past hosts continues their exploration of all things that someone somewhere has called a dumpling. This week Jamie Sanders explores soup dumplings and takes us to a chain restaurant to do it.

This week I will consider the dumplings I ate growing up in the south. The dumplings in that dish are simply little lumps of biscuit dough gently simmered in a chicken soup until fluffy and infused with a delicious broth.

In this week's episode host Jeannie Sur looks into clam chowder and the clams that make up chowder and other New Hampshire delicacies.

It might surprise you to know that Campbell Soup is headquartered in the Garden state in Camden, New Jersey, where the company was founded in the aftermath of the Civil War.