whimsically entitled this is the plate—an homage to Brigham Young's apocryphal words, “this is the place,” when he first saw the desert valley that would eventually become the state of Utah—this volume offers something for everyone. Editors Carol A. Edison, Eric A. Eliason, and Lynne S. McNeill have provided a well-integrated selection of essays, vignettes, and recipes (fifty-seven!) that showcase the historical, cultural, and religious foodways of Utah. McNeill's introduction, “Eat, Drink, and Be Merry, for Tomorrow You May Be in Utah,” sets the stage for an enjoyable romp through Utahn history, presenting the reader with a wide variety of voices—academics, journalists, food writers, chefs, and farmers.
This is the Plate is organized in five parts: “Official Foods/Icons,” “Heritage,” “Latter-Day Saint Influence,” “Local Specialties,” and “Foodways Today.” Part 1 name checks the expected food products such as green Jell-O, fry sauce, and funeral potatoes (all three given their own...
