FOODS OF THE AMERICAS

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~~FOODS OF THE AMERICAS : Native Recipes and Traditions

For many American Indians, food is more than sustenance--it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn--where these indigenous staples flourish, they have become a central part of Native American ceremonies and creation stories.
 
This illuminating book, produced in association with the Smithsonian’s National Museum of the American Indian, celebrates the amazing diversity of the original foods of North, Central, and South America. Winner of a 2005 James Beard Award, Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Written by chef Fernando Divina and his wife, Marlene Divina (who is of Chippewa, Cree, and Assiniboine heritage), Foods of the Americas includes 140 modern recipes representing tribes and communities from all regions of the Americas.
 
Some of the specialties are:
      Fry Bread
      Turkey with Oaxacan Black Mole
      Wild Rice and Corn Fritters
      Venison with Juniper and Wild Huckleberry Sauce
      Chilean-Style Avocado and Shrimp Salad
 
To complement the recipes, Foods of the Americas also features nine illustrated short essays by American Indian writers who offer personal insights into a variety of indigenous food traditions. With enticing food photography and images from the museum’s collection, Foods of the Americas is not only an innovative tribute to the foods of the Western Hemisphere but also a gorgeous testament to the Native contribution to American cuisine.

 

~~Contents
 
 
Acknowledgments    ix
Foreword: Native Taste, by W. Richard West, Jr., NMAI Director    xi
Introduction    xiii
 
Chapter 1: Small Plates & Appetizers    1
Corn Is Life, by Susan Secakuku    16
 
Chapter 2: Cold Sauces, Relishes, & Salads    25
Community Gardens and the Cycle of Life, by Marcus Monenerkit    32
 
Chapter 3: Soups    51
Going Home with Koyah and Misho, by Marty Kreipe de Montaño    58
 
Chapter 4: Meats & Wild Game    73
Reservation Foods, by George P. Horse Capture    95
 
Chapter 5: Game Birds & Fowl    101
Growing Up in the Kitchen, by Nicolasa I. Sandoval    108
 
Chapter 6: Foods from Rivers, Lakes, & Oceans    119
People of the Salmon, by Elizabeth Woody    140
 
Chapter 7: Breads & Savory Cakes    147
“Celebrating Corn,” by Karenne Wood    154
 
Chapter 8: Sweets & Desserts    167
“Making Apple Butter,” by Karenne Wood    176
Molasses from a Tree, by Millie Knapp    184
 
Chapter 9: Beverages    189
Native Hospitality, by Thomas W. Sweeney    196
 
Basic Cooking Methods and Preparations    201
Glossary    211
Sources    214
Bibliography    216
Permissions    218
Index    219

 


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