Utah food culture, for the most part, can be dubbed Mormon cuisine. The state was settled in 1847 by Brigham Young, the leader of the Church of Jesus Christ of Latter-day Saints following the assassination of founder Joseph Smith, and as the community fled religious persecution it spread into southern Idaho, California, Wyoming, and Nevada, popularly called the "Mormon Corridor" or the "Jell-O Belt." A mix of convenience foods and Southwestern ingenuity, Mormon cuisine is built around feeding dozens of mouths from pantry stores and prudent seasoning. Notably, many iconic Mormon foods are enjoyed throughout the Southwest by Mormons and non-Mormons alike.

Because Utah is the most homogenously religious state in the nation, social life tends to revolve around LDS church functions, church potlucks being the nucleus of Mormon cuisine. Any budding culinary anthropologist can touch down at the Salt Lake City International Airport, shout "Take me to a ward potluck!", and discover the bedrock of Mormon food.

At most social functions, there will be funeral potatoes. Not just for post-burial buffets, the dish is comforting at any social gathering. Calorically astronomical and dense with melted cheese, funeral potatoes are a casserole of shredded cooked frozen potatoes, canned cream of chicken soup, and sour cream, topped with crumbled cornflakes and baked until molten. This food, along with green Jell-O, was immortalized in a set of collectible pins from the 2002 Winter Olympics.

There will also be frog's eye salad, an ambrosial addition to any potluck. This is made from small pasta balls called acini de pepe—Italian for peppercorns (fregola or orzo can be substituted)—that have been cooked, drained, and cooled, then mixed with a tub of whipped topping, canned crushed pineapple, and canned mandarin orange segments.

There might be Hawaiian haystacks, an economical and engaging dish made from a pot of white rice and refrigerator scraps. Boiled chicken, Tuesday's ham, microwaved corn niblets, and shredded lettuce are set out in little bowls. Gravy, fried wontons, and pineapple rings are essential. Guests pile their plates with a heap of rice and add toppings as they please into a loaded stack.

These dishes are composed of ingredients easily found in any Mormon fridge or pantry. Perhaps unsurprisingly, the Mormon pantry is unique in its depth. The 30-page Essentials of Home Production and Storage booklet published by the LDS church states that a larder should contain up to a year of family sustenance. Both a go-to for quick family meals and a supply of beans, grains, dry milk powder, and canned peaches for surviving a The Road-style apocalypse, the pantry promotes an overall attitude of preparedness and self-sustainability that Mormons hold dear.

Mormon food can sometimes seem like an afterthought—packaged and processed foods cobbled together into bland dishes and stretched to feed piles of kids. One Mormon friend of mine, who grew up in a household of nine, mentioned the functional aspect of meals. "Food was supplied, eaten, and then moved on"; food was sustenance, not sensual pleasure.