Contains descriptions (and sometimes recipes) of culinary material lore from Latin America. Items were collected by students in folklore classes at Brigham Young University and Utah State University from 1997. Most of the items are typewritten, but a few of the older items are handwritten. Many of the items contain a description of how, when, and where they were collected as well as explanations of social and cultural contexts.

Contains descriptions (and sometimes recipes) of culinary material lore from North America. Items were collected by students in folklore classes at Brigham Young University and Utah State University from 1972 to 1997. Most of the items are typewritten, but a few of the older items are handwritten. Many of the items contain a description of how, when, and where they were collected as well as explanations of social and cultural contexts.

Contains descriptions (and sometimes recipes) of culinary material lore from Polynesian nations. Items were collected by students in folklore classes at Brigham Young University and Utah State University from 1960 to 2007. Most of the items are typewritten, but a few of the older items are handwritten. Many of the items contain a description of how, when, and where they were collected as well as explanations of social and cultural contexts.

Report by Brigham Young University folklore student Jayme Jarvis, who collected information from her father, Ed Jarvis. From roots in poverty, family tradition includes the saying, "Cornmeal mush, and damn glad to get it!" Recipe for mush, to be sliced, dipped in egg, and fried.

Report by Brigham Young University folklore student Launa Nielson about pale, ring-shaped vanilla almond cookies. Made for Christmas; tradition brought by ancestors from Denmark.

Report by Brigham Young University folklore student Kelley Paystrup, who submitted information received from Denmark via two transmissions from mother-in-law to daughter-in-law. Buttery egg/flour dumplings boiled in soup.

Report by Utah State University folklore student Jensie Anderson, who collected information from her mother, Jean Jory Anderson. Recipe from Jean's Danish cook and Jensie's namesake. Made for Christmas. Cookies twisted into a unique form and deep fried.

Report by Brigham Young University folklore student Heidi Morris about four German treats (via Heidi's mother) described. Made at Christmas, sent to friends and neighbors, and presented Christmas morning instead of stockings.