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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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