Christy Spackman, a doctoral student in Steinhardt’s food studies program, gave the New York Times historical context on Mormon cooking for the article, Not Just for Sundays: A New Generation Defines Mormon Cuisine.
Spackman told Times writer Julia Moskin that in her Brooklyn congregation, homemade yogurt and grapefruit curd are recipes that are commonly shared today. Convenience foods like canned fruit, instant potatoes, and Jell-O were standard fare for most family meals in the 1960s.
Learn more about Steinhardt’s Department of Nutrition, Food Studies, and Public Health.
(Photo from Christy Spackman’s online article, Beyond Jell-O Salads).