This is the Plate with Jean Irwin

Sep 16, 2021, 7:00 pm

Jean Tokuda Irwin and members of the Japanese-American Utah community will guide the audience through the cooking process for a traditional meal.

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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.

This program is a part of Welcoming Week 2021, a series of programs highlighting the contributions of immigrants and refugees. For more info, visit here: to be provided soon.

This program is made possible with support from Utah Humanities, Utah Division of Arts and Museums, and the Mayor's Office for New Americans.

Zoom Conference Call

202 W 300 N
Salt Lake City , UT 84103-1108
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Event Contact:

Willy Palomo