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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) Updated funeral potatoes from a New York Times article on "Mormon cuisine." (Evan Sung for the New York Times)

"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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