This Is the Plate: Utah Food Traditions, Edison, Carol,Eliason, Eric A.,McNeill,

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“Good condition paperback. Pages are clean and unmarked. Minor edgewear and corner rubbing. Spine is ”... Read moreabout condition
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Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See all condition definitionsopens in a new window or tab
Seller Notes
“Good condition paperback. Pages are clean and unmarked. Minor edgewear and corner rubbing. Spine is ...
Book Title
This Is the Plate: Utah Food Traditions
ISBN
9781607817406
Category

About this product

Product Identifiers

Publisher
University of Utah Press
ISBN-10
1607817403
ISBN-13
9781607817406
eBay Product ID (ePID)
7038383034

Product Key Features

Number of Pages
450 Pages
Publication Name
This Is the Plate : Utah Food Traditions
Language
English
Subject
United States / State & Local / West (Ak, CA, Co, Hi, Id, Mt, Nv, Ut, WY), Christianity / Church of Jesus Christ of Latter-Day Saints (Mormon), Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History
Publication Year
2020
Type
Textbook
Author
Carol Edison, Lynne S. Mcneill, Eric A. Eliason
Subject Area
Religion, Cooking, Social Science, History
Format
Trade Paperback

Dimensions

Item Height
0.8 in
Item Weight
38.9 Oz
Item Length
9.5 in
Item Width
8.5 in

Additional Product Features

Intended Audience
Scholarly & Professional
LCCN
2019-040631
Reviews
"One of the delights of the book is the contrast between stereotypes of Utah and its food traditions and the reality as it has unfolded historically. The obvious case is the belief that Utah is a dry state, a myth that the book nicely puts to rest." --Richard Raspa, author of Italian Folktales in America: The Verbal Art of an Immigrant Woman "This comprehensive anthology covers every conceivable facet of eating in Utah through a pleasing mixture of voices, topics, authors, and styles. Engaging and well rounded." --Anne F. Hatch, folk and traditional arts specialist, Wyoming Arts Council, "An enjoyable romp through Utahn history, presenting the reader with a wide variety of voices--academics, journalists, food writers, chefs, and farmers. . . . A delight."-- Mormon Studies Review "Accessible and lively. . . . This Is the Plate will particularly appeal to readers wanting to think about the stories and lives behind the food and drink in Utah. An engaging read, it will interest specialists and non-specialists alike."-- Utah Historical Quarterly " This Is the Plate is a worthy addition to any folklorist's shelf. It will be especially useful for those interested in regional foodways, the history and culture of Utah, and questions of how and why foods become traditional and meaningful for reasons other than the strictly gastronomic."-- Journal of Folklore Research " This is the Plate will bring up fond memories for native Utahns and transplants alike."-- Lehi Free Press "A testament to the sheer breadth of Utah's food culture.... This book has a lot to offer to both academic and nonacademic readers, and I would recommend it to anyone with even a passing interest in Utah's foodways."-- Juvenile Instructor "Offers a delicious buffet of scholarly work on Utah foodways. Thanks to some skillful design work and a publication grant from Brigham Young University's Charles Redd Center for Western Studies, the book is as remarkable for its plating as for its flavors. Scores of full-color illustrations adorn its glossy pages, and gelatin-green page borders make for an attractive layout. Fifty-seven recipes invite hands-on learners to explore Utah foodways by trying them out at home.... This beautiful, well-edited, first-of-its-kind collection is a steal."-- Association for Mormon Letters "The writers tell the story of Utah food icons such as apple beer, Casper's Ice Cream, Brigham City peaches and Gossner Cheese. Also including Native American, immigrant and The Church of Jesus Christ of Latter-day Saint influences, the book is a thorough look at understanding Utah through its food, culinary traditions, and ethnic festivals celebrating food and drink."-- Utah Life "One of the delights of the book is the contrast between stereotypes of Utah and its food traditions and the reality as it has unfolded historically. The obvious case is the belief that Utah is a dry state, a myth that the book nicely puts to rest."-- Richard Raspa , author of Italian Folktales in America: The Verbal Art of an Immigrant Woman "This comprehensive anthology covers every conceivable facet of eating in Utah through a pleasing mixture of voices, topics, authors, and styles. Engaging and well rounded."-- Anne F. Hatch , folk and traditional arts specialist, Wyoming Arts Council, " This is the Plate will bring up fond memories for native Utahns and transplants alike."-- Lehi Free Press "A testament to the sheer breadth of Utah's food culture.... This book has a lot to offer to both academic and nonacademic readers, and I would recommend it to anyone with even a passing interest in Utah's foodways."-- Juvenile Instructor "Offers a delicious buffet of scholarly work on Utah foodways. Thanks to some skillful design work and a publication grant from Brigham Young University's Charles Redd Center for Western Studies, the book is as remarkable for its plating as for its flavors. Scores of full-color illustrations adorn its glossy pages, and gelatin-green page borders make for an attractive layout. Fifty-seven recipes invite hands-on learners to explore Utah foodways by trying them out at home.... This beautiful, well-edited, first-of-its-kind collection is a steal."-- Association for Mormon Letters "The writers tell the story of Utah food icons such as apple beer, Casper's Ice Cream, Brigham City peaches and Gossner Cheese. Also including Native American, immigrant and The Church of Jesus Christ of Latter-day Saint influences, the book is a thorough look at understanding Utah through its food, culinary traditions, and ethnic festivals celebrating food and drink."-- Utah Life "One of the delights of the book is the contrast between stereotypes of Utah and its food traditions and the reality as it has unfolded historically. The obvious case is the belief that Utah is a dry state, a myth that the book nicely puts to rest."-- Richard Raspa , author of Italian Folktales in America: The Verbal Art of an Immigrant Woman "This comprehensive anthology covers every conceivable facet of eating in Utah through a pleasing mixture of voices, topics, authors, and styles. Engaging and well rounded."-- Anne F. Hatch , folk and traditional arts specialist, Wyoming Arts Council, "The writers tell the story of Utah food icons such as apple beer, Casper's Ice Cream, Brigham City peaches and Gossner Cheese. Also including Native American, immigrant and The Church of Jesus Christ of Latter-day Saint influences, the book is a thorough look at understanding Utah through its food, culinary traditions, and ethnic festivals celebrating food and drink." -- Utah Life, "Offers a delicious buffet of scholarly work on Utah foodways. Thanks to some skillful design work and a publication grant from Brigham Young University's Charles Redd Center for Western Studies, the book is as remarkable for its plating as for its flavors. Scores of full-color illustrations adorn its glossy pages, and gelatin-green page borders make for an attractive layout. Fifty-seven recipes invite hands-on learners to explore Utah foodways by trying them out at home.... This beautiful, well-edited, first-of-its-kind collection is a steal." --Association for Mormon Letters, "One of the delights of the book is the contrast between stereotypes of Utah and its food traditions and the reality as it has unfolded historically. The obvious case is the belief that Utah is a dry state, a myth that the book nicely puts to rest." -Richard Raspa, author of Italian Folktales in America: The Verbal Art of an Immigrant Woman "This comprehensive anthology covers every conceivable facet of eating in Utah through a pleasing mixture of voices, topics, authors, and styles. Engaging and well rounded." -Anne F. Hatch, folk and traditional arts specialist, Wyoming Arts Council
Illustrated
Yes
Dewey Decimal
394.1/209792
Synopsis
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., 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 ......, 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.
LC Classification Number
GT2853.U5T47 2020

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