Foods of the Americas

Paperback $28.00

Jun 08, 2010 | 240 Pages

  • Paperback $28.00

    Jun 08, 2010 | 240 Pages


“This very important book will open the reader’s mind to the culinary wisdom and ingenuity of the Native peoples of the Americas. Then it will open the reader’s mouth to an enticing world of new flavors, which are in fact ancient and indigenous.”
–Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers’ Markets
“The best reflection of original American food and recipes to date.”
The New York Times

Table Of 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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