Christy Spackman

CHRISTY SPACKMAN {[email protected]} is an adjunct professor and PhD candidate in food studies at New York University. She holds degrees in molecular biology, food chemistry, and a certificate in culinary arts, and writes about all three at balance food.blogspot.com.

Toward a Mormon Culinary History | Brock Cheney, Plain but Wholesome: Foodways of the Mormon Pioneers

Articles/Essays – Volume 46, No. 2

Brock Cheney’s history of Mormon food, Plain but Wholesome: Foodways of the Mormon Pioneers does much to fill a surprising lacuna in Mormon history. Although a number of books on food and religion exist, there is little academic exploration of the role that food played in the shaping and development of Latter-day Saint culture. While Cheney’s work reads a bit like a church potluck, lacking the unity of a well-constructed menu, it nonetheless provides interested readers and academics alike with a variety of tempting morsels to inspire further exploration.