Food History Podcasts Spring 2018
If we are what we eat then what a society consumes ought to reveal much about their culture, economy, and politics. In spring 2018, students from the course HIST 4910: Growing, Cooking, Eating: Food in American History produced a community cookbook and podcasts based on their entries. In doing so the students provided brief histories of foods and foodways while offering up personal reflections and expressions. Much like the diversity of foods and foodways, these podcasts range in approach from academic script to impromptu discussions. Nevertheless, don’t mistake the podcasts as singularly about food and history. They serve a small smorgasbord of USU culture. Bon Appétit.

Follow

2018

PDF

Oatmeal Chocolate Chip Cookies, Jacob Bishop

PDF

A Legacy of Potatoes, Cole Castleberry

PDF

Country Style Ribs With a Side of Asian, Colton Fairchild

PDF

Cream Peas and Potatoes, Ross Garner

PDF

Smoked BBQ Ribs, Tyler Gudmundson

PDF

Santa Fe Turkey Stew Recipe, Sophie Hancey

PDF

Mexican Stuffed Shells, Kelly Haws

PDF

Pepperoni Pizza, Hawkins Kyanne

PDF

Steven's Chocolate Chip Cookies, John Sluder

PDF

Bratzeli Cookies, Aimee Stinson

PDF

Chicken and Noodles, Michael Yancey