HeyJaredEvelyn Funda
- Indexed articles, last 90 days
- 4
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- Sep 16, 2026
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- Jul 5, 2026
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Eating the Past: 'Six Little Cooks' (opens the original)
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Welcome to Eating the Past. I'm your host Evelyn Funda here today to talk about a historic cookbook and later to extend an invitation to listeners.The hosts of this program have often referenced the impressive collection of cookbooks at Utah State University's Library Special Collections and Archives, and one of those that recently caught my eye is my focus today.It's an 1877 book entitled “Six Little Cooks,” or, “Aunt Jane's Cooking Class,” by Elizabeth Stansbury Kirkland, who was an author, ed
Eating the Past: Early modern nutmeg (opens the original)
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This episode was first published on April 29, 2026. Evelyn: Hi, I'm Evelyn Funda, your host for Eating the Past. And once again, I'm joined by Phebe Jensen, a Shakespearean scholar who's been talking to us about spices in early modern cookery. And now we're going to transition to talking about spices and herbs in the use of medicine. Phebe: So, recipes appear in cookery books, but recipes also include recipes for the medical uses of herbs and spices. The crucial point here for understanding the
Eating the Past: Sumac and its uses (opens the original)
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Welcome to Eating the Past for another episode from our spicy season. I'm your host Evelyn Funda, and I start today with one of the key lessons that I've learned over these months. That is, spices have taken us around the world. It's been fascinating to discover new spices and to find out how versatile they can be as they move from culture to culture. Take, for instance, the sumac spice, which comes from the deep burgundy red berries that grow in clusters on the deciduous shrub of the common sta
Eating the Past: The nutmeg wars (opens the original)
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Welcome to Eating the Past. I'm today's host, Evelyn Funda. In a recent episode, I spoke with Shakespearean scholar Phoebe Jensen about the medicinal use of nutmeg in the early modern period. And if you missed that episode, you can find it on our upr.org web page. But today I want to explore more of the complicated cultural history of the ground spice that we lightly sprinkle on our rice pudding or eggnog. While today's cook most likely finds their nutmeg in a little jar on a spice shelf, nature
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