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. Scholarly but lively and accessible, this book will appeal to both the general reader and the academic folklorist.
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. Scholarly but lively and accessible, this book will appeal to both the general reader and the academic folklorist.
Publisher: University of Utah
Publication Date: September 30, 2020
Print Length: 450 Pages
Author Elaine Bapis: Article Page 133
