BYU professor working on book about the folklore of Utah foods

BYU professor working on book about the folklore of Utah foods

When you're talking about food across America, Philadelphia has cheesesteaks, Chicago has deep dish pizza. But what is Utah food?
When you're talking about food across America, Philadelphia has cheese steaks, Chicago has deep dish pizza. But what is Utah food?

BYU folklorist and English professor Eric Eliason talks more about Utah’s food culture.

Eliason's research is for a book he's currently working on all about the folklore of Utah foods. Along with green Jello and fry sauce, the book will look at funeral potatoes, scones, thick shakes, Sanpete turkey, Bear River raspberries, Postum and more.
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