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Author: Gare Thompson
Publisher:
ISBN: 9780817272777
Category : Cooking
Languages : en
Pages : 28
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Book Description
Examines how corn began to grow in the early Americas, why it was important to Native Americans, and how it became a staple product in many other countries.
Author: Gare Thompson
Publisher:
ISBN: 9780817272777
Category : Cooking
Languages : en
Pages : 28
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Book Description
Examines how corn began to grow in the early Americas, why it was important to Native Americans, and how it became a staple product in many other countries.
Author: Edna Barth
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618067855
Category : Juvenile Nonfiction
Languages : en
Pages : 108
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Book Description
Traces the history of this American harvest celebration and the development of its symbols and legends.
Author: Edward Enfield
Publisher:
ISBN:
Category : Corn
Languages : en
Pages : 324
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Book Description
Author: Edward Enfield
Publisher:
ISBN:
Category : Corn
Languages : en
Pages : 324
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Book Description
Author: Carol Buchanan
Publisher:
ISBN:
Category : Gardening
Languages : en
Pages : 152
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Book Description
Describes the gardening methods used by the agriculturally minded Mandan and Hidatsa, as well as those of numerous other tribes not associated with gardening, such as the Comanche. Includes Native American songs and stories.
Author: Charles Sumner Plumb
Publisher:
ISBN:
Category : Corn
Languages : en
Pages : 256
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Book Description
Author: Alan R. Sandstrom
Publisher:
ISBN: 9780806124032
Category : History
Languages : en
Pages : 420
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Book Description
Almost a million Nahua Indians, many of them descendants of Mexico's ancient Aztecs, continue to speak their native language, grow corn, and practice religious traditions that trace back to pre-Hispanic days. This ethnographic sketch, written with a minimum of anthropological jargon and illustrated with color photographs, explores the effects of Hispanic domination on the people of Amatlan, a pseudonymous remote village of about six hundred conservative Nahuas in the tropical forests of northern Veracruz. Several key questions inspired anthropologist Alan R. Sandstrom to live among the Nahuas in the early 1970s and again in the 1980s. How have the Nahuas managed to survive as a group after nearly five hundred years of conquest and domination by Europeans? How are villages like Amatlan organized to resist intrusion, and what distortions in village life are caused by the marginal status of Mexican Indian communities? What concrete advantages does being a Nahua confer on citizens of such a community? Sandstrom describes how Nahua culture is a coherent system of meanings and at the same time a subtle and dynamic strategy for survival. In the 1980s, however, the villagers presented themselves as less Indian because increased urban wage imigration[sic] and profound changes in local economic conditions diminished the value of the Indian identity. Long-term participant-observation research has yielded new information about village-level Nahua society, culture change, magico-religious beliefs and practices, Protestantism among Mesoamerican Indians, and the role of ethnicity in maintaining and transforming traditional culture. Where possible, the villagers' own words are used in telling their history and culture.
Author: Charles J. Murphy
Publisher:
ISBN:
Category : Cookery (Corn)
Languages : en
Pages : 172
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Book Description
Author: George A. Crosthwait
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 94
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Book Description
Author: Heidi Swanson
Publisher: Ten Speed Press
ISBN: 1607745496
Category : Cooking
Languages : en
Pages : 338
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Book Description
Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.
