cover of book
 

This Is the Plate: Utah Food Traditions
by Carol Edison, Eric A. Eliason and Lynne S McNeill
University of Utah Press, 2019
Paper: 978-1-60781-740-6 | eISBN: 978-1-60781-741-3
Library of Congress Classification GT2853.U5
Dewey Decimal Classification 394.1209792

ABOUT THIS BOOK | AUTHOR BIOGRAPHY | TOC | REQUEST ACCESSIBLE FILE
ABOUT THIS BOOK
The first book-length treatment of Utah’s distinctive food heritage, this volume contains work by more than sixty subject-matter experts, including scholars, community members, event organizers, journalists, bloggers, photographers, and food producers. It features recipes and photographs of food and beverages. Utah’s food history is traced from precontact Native American times through the arrival of multinational Mormon pioneers, miners, farmers, and other immigrants to today’s moment of “foodie” creativity, craft beers, and “fast-casual” restaurant-chain development. Contributors also explore the historical and cultural background for scores of food-related tools, techniques, dishes, traditions, festivals, and distinctive ingredients from the state’s religious, regional, and ethnic communities as well as Utah-based companies. In a state much influenced by Latter-day Saint history and culture, iconic items like Jell-O salads, funeral potatoes, fry sauce, and the distinctive “Utah scone” have emerged as self-conscious signals of an ecumenical Utah identity. Scholarly but lively and accessible, this book will appeal to both the general reader and the academic folklorist. 
 
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