Pioneer Cuisine Topic of History Lecture

January 22, 2013

OGDEN, Utah – How to boil rawhide until its edible, or preserve food through the winter without refrigeration or prepare sego lily roots are some of the topics for an upcoming history lecture at Weber State University.

The Weber Historical Society will present Brock Cheney to discuss his book, “Plain but Wholesome,” Jan. 28 at 7 p.m. in the Alumni Center Garden Room.  

The book presents historical photographs, journals, letters and recipes to explore the food of the Utah pioneers and how it was procured, prepared and part of the culture.

With extensive notes, references, indexes and glossary, the book is written in a scholarly yet accessible manner to portray the culinary lives of the pioneers.

Cheney holds a bachelor’s in English literature from Weber State and a master’s from Utah State University. He lives in Willard, Utah, where he tests historic recipes, keeps a vegetable garden and bakes bread in his wood-fired brick oven.  

The event, which is free and open to the public, is the part of the spring 2013 lecture series, sponsored by WSU’s Department of History, the College of Social & Behavioral Sciences and the Alumni Association. For upcoming lectures in the series visit, weber.edu/History/WhatsHappening/LECTURE_SCHEDULES/weberhistoricalsociety.html. Visit weber.edu/wsutoday for more news about Weber State University.
Contact:
Richard Sadler, history professor
801-626-6783 • rsadler@weber.edu
Author:
Allison Barlow Hess, director of Public Relations
801-626-7948 • ahess@weber.edu

Weber State UniversityOgden, Utah 84408

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