~~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