Native American Food: From Salmon to Succotash PDF Download
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Author: Melissa Raé Shofner
Publisher: Gareth Stevens Publishing LLLP
ISBN: 1538208768
Category : Juvenile Nonfiction
Languages : en
Pages : 34
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Book Description
Native Americans hunted, fished, farmed, gathered, and raised animals for food. Depending on where they lived, this meant one tribes diet could be vastly different from another tribes. Food is always an attention-grabbing topic, and readers will find this book especially interesting as they learn about the culinary dishes and traditions of a variety of peoples across America. Fact boxes offer additional information and contribute to the eye-catching layout.
Author: Melissa Raé Shofner
Publisher: Gareth Stevens Publishing LLLP
ISBN: 1538208768
Category : Juvenile Nonfiction
Languages : en
Pages : 34
Get Book Here
Book Description
Native Americans hunted, fished, farmed, gathered, and raised animals for food. Depending on where they lived, this meant one tribes diet could be vastly different from another tribes. Food is always an attention-grabbing topic, and readers will find this book especially interesting as they learn about the culinary dishes and traditions of a variety of peoples across America. Fact boxes offer additional information and contribute to the eye-catching layout.
Author: Melissa Raé Shofner
Publisher: Gareth Stevens Publishing LLLP
ISBN: 1538208792
Category : Juvenile Nonfiction
Languages : en
Pages : 32
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Book Description
"Native Americans hunted, fished, farmed, gathered, and raised animals for food. Depending on where they lived, this meant one tribe's diet could be vastly different from another tribe's. Food is always an attention-grabbing topic, and readers will find this book especially interesting as they learn about the culinary dishes and traditions of a variety of peoples across America. Fact boxes offer additional information and contribute to the eye-catching layout."
Author: P. V. Knight
Publisher: Gareth Stevens Publishing LLLP
ISBN: 153820892X
Category : Juvenile Nonfiction
Languages : en
Pages : 34
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Book Description
Most native peoples live in modern homes today, but years ago, they lived in vastly different dwellings. These inventive buildings were constructed of available natural resources, such as wood, grass, and adobe bricks, without the use of machinery we rely on today. Readers will appreciate the vivid photographs that accompany the interesting text and surprising fact boxes in this indispensable volume, beneficial to any elementary social studies classroom.
Author: Arthur K. Britton
Publisher: Gareth Stevens Publishing LLLP
ISBN: 1538208822
Category : Juvenile Nonfiction
Languages : en
Pages : 34
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Book Description
The clothing of native peoples reveals much about the resources available to them, the climate in which they lived, their customs, and their creativity with textiles. This concise guide to native clothing features different apparel worn by a variety of tribes across America. Carefully chosen photographs support the information in the engaging text, while readers wont forget the important facts they learn in "Did You Know?" boxes throughout the volume.
Author: Joan Stoltman
Publisher: Gareth Stevens Publishing LLLP
ISBN: 1538208741
Category : Juvenile Nonfiction
Languages : en
Pages : 34
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Book Description
Native American art encompasses a multitude of crafts, including rugs, baskets, pottery, and wood carvings. Creativity had no limits in native America. Fortunately, many artifacts and remnants exist which showcase the boundless ingenuity of past as well as modern-day artists, who continue the time-honored traditions of their people. This valuable volume, a support to cultural studies, highlights stunning artwork of various native peoples, accompanied by fascinating facts about the process of creating each impressive piece.
Author: Sarah Machajewski
Publisher: Gareth Stevens Publishing LLLP
ISBN: 1538208865
Category : Juvenile Nonfiction
Languages : en
Pages : 34
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Book Description
Since ancient times, many native peoples across America governed themselves with a tribal council or another system of government. Many developed constitutions to codify their laws as well. This important aspect of Native American history is carefully explained in this well-researched and accessible book, which focuses on the governments of several native peoples. Historical images, interesting fact boxes, and a colorful design make this significant subject even more appealing to young historians.
Author: Kate Mikoley
Publisher: Gareth Stevens Publishing LLLP
ISBN: 1538208903
Category : Juvenile Nonfiction
Languages : en
Pages : 34
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Book Description
Native American celebrations are packed with symbolic gestures and intriguing details. A kind of party called a potlatch, staged by native peoples of the Pacific Northwest, was marked by guests receiving gifts, not giving them, and were sometimes put on to get back at an enemy. This appealing volume about a high-interest aspect of native cultures highlights several celebrations and ceremonies important to Native Americans across North America. Thought-provoking fact boxes, historical images, and modern-day customs will engage readers of all levels.
Author: Sean Sherman
Publisher: U of Minnesota Press
ISBN: 1452967431
Category : Cooking
Languages : en
Pages : 280
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Book Description
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Author: Fernando Divina
Publisher: Random House Digital, Inc.
ISBN: 1580081193
Category : Cooking
Languages : en
Pages : 242
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Book Description
This book celebrates the amazing diversity of the original foods of North, Central, and South America. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Includes 140 modern recipes representing tribes and communities from all regions of the Americas.
Author: Linda Murray Berzok
Publisher: Bloomsbury Publishing USA
ISBN: 031306072X
Category : Social Science
Languages : en
Pages : 246
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Book Description
This, the first, in-depth survey of Native American Indian foodways is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. A number of their foodways have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be made edible and what foods could be combined with others, developed unique processing and preparation methods, and learned how to preserve and store foods. An intimate relationship existed between them and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or preserved for lean winters. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops, such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. Other traditions have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The scope is comprehensive, covering the six major regions, from prehistory until today. Chapters on the foodways history, foodstuffs, food preparation, preservation, and storage, food customs, food and religion, and diet and nutrition reveal the American Indians' heritage as no history can do alone. Examples from many individual tribes are used, and quotations from American Indians and white observers provide perspective. Recipes are provided as well, making this a truly indispensable source for student research and general readers.
