Results by title

“In the fifties, sleek Mixmasters were replacing rusty eggbeaters, and new pressure-cookers blew their tops in kitchens all over town. There were kids everywhere, and new ‘ranch-style’ houses filled vacant lots. . . . Turquoise Studebakers and dusty-rose Chevy BelAirs with flamboyant fins and lots of chrome replaced dark pre-war cars. Cameras took color snapshots instead of black-and-white. We wore red canvas tennis shoes and lemon yellow shorts, and bright blue popsicles melted down our chins.” —from the Introduction

Plain But Wholesome presents a groundbreaking foray into Mormon history. Brock Cheney explores the foodways of Mormon pioneers from their trek west through the arrival of the railroad and reveals new perspectives on the fasci-nating Mormon settlement era. Relying on original diaries, newspaper accounts, and recipe books from the 1850s, Cheney draws a vivid portrait of what Mormon pioneers ate and drank. Although other authors have sketched the subject before, this portrait is the first effort that might be described as scholarly, though the lively prose will interest a broad general audience.

Presented here are the first explicit descriptions of the menus, food processes, and recipes of the Mormon pioneers. While many have supposed that earlier pioneer foodways continued to be handed down through Mormon families, Cheney has confirmed traditions going back generations and covering more than a century. The book also exposes myths and clichés about pioneer piety and hardships, as Cheney examines such pioneer extravagances as fresh “oysters on the half shell” and pioneer trends of alcohol consumption.

A perfect gift for the history buff or Dutch oven chef, Plain But Wholesome will also prove its place among scholars and historians. With its rollicking blend of historical source material and modern interpretation, this book will entertain and educate novice and expert alike.