"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.