New York Times features 'Mormon Cuisine'

Published: Wednesday, Jan. 25 2012 6:39 p.m. MST

Updated funeral potatoes from a New York Times article on "Mormon cuisine."

Evan Sung for the New York Times

Summary

A New York Times article, "A New Generation Redefines Mormon Cuisine," includes food staples such as funeral potatoes and the growth of the "younger generation of home cooks."

"The Mormon culinary tradition is hard to pin down, but today it is rapidly evolving," notes a New York Times article titled "A New Generation Redefines Mormon Cuisine."

With a membership of 14 million worldwide, LDS members and their recipes are going international. The article makes note of the Word of Wisdom, Bishops' Storehouses and food storage. A new generation of cooks use food blogging and online recipe-sharing to distribute recipes such as granola and homemade yogurt while traditions such as green Jell-O and funeral potatoes are being reinterpreted.

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Free Agency

Salt Lake City, UT

I hope traditional Mormon dishes *do* get re-interpreted. I've found the majority of them, as they stand now, to be very unhealthy, with a predominance of fat, sugar and meat.

Since I agree with Mormonism that our bodies are the temples More..

10:24 a.m. Jan. 26, 2012
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ciaobello

Concord, CA

Free Agency: I see nothing wrong with a social of desserts. You eat dinner at home and take a dessert to socialize. You sample a square inch of what looks good or eat a cookie here and there. Once we had a chocolate pot luck. It was beautiful and More..

12:16 p.m. Jan. 26, 2012
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floridadan

Palm Bay, Fl

It's a know fact that if you play Mormon Tabernacle Choir records backward, you get jello recipies !!

1:07 p.m. Jan. 26, 2012
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