Eating the Past
Sundays from 12:01-12:06 p.m.
Eating the Past explores food and beverages in history along with our relationship to food today. The show ties in with a video series of the same name that features faculty and staff chefs who cook recipes from USU's historic cookbook collection. We will bring recipes, personal stories, interviews, and fun to the discussion of what we eat. The show will air every Sunday at noon before the Splendid Table.
This project has received funding from Utah Humanities.
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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. -
This week Eating the Past hosts continue their theme of birthday cakes, from the industrial revolution to the convenience and affordability of a cake in a box. -
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 Tammy Proctor continues her discussion with Sarah Neville, author of "Early Modern Herbals and the Book Trade." This week they focus on specific literary reference to John Milton's "Paradise Lost" poem and the question of the forbidden fruit. -
Host Laura Gelfand talks with author Mariaelena Huambachano on her book "Recovering Our Ancestral Foodways: Indigenous Traditions as a Recipe for Living Well." -
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. -
Host Laura Gelfand continues the comfort food theme by sharing one of her favorite comfort soups, Tuscan ribollita. -
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. -
Host Jamie Sanders explores his definition of comfort food; a chain that connects the past and the future.
