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Author: Alana Yazzie
Publisher: Wellfleet
ISBN: 1577154673
Category : Cooking
Languages : en
Pages : 199
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Book Description
The Modern Navajo Kitchen spotlights Navajo cuisine and culture with over 50 recipes.
Author: Alana Yazzie
Publisher: Wellfleet
ISBN: 1577154673
Category : Cooking
Languages : en
Pages : 199
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Book Description
The Modern Navajo Kitchen spotlights Navajo cuisine and culture with over 50 recipes.
Author: Freddie Bitsoie
Publisher: Abrams
ISBN: 1647002524
Category : Cooking
Languages : en
Pages : 402
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Book Description
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Author: Marcia Keegan
Publisher: Clear Light Pub
ISBN: 9780940666030
Category : Cooking
Languages : en
Pages : 120
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Book Description
Includes recipes and food lore of both Navajo and Pueblo Indian cultures
Author: Charlotte J. Frisbie
Publisher: University of New Mexico Press
ISBN: 0826358888
Category : Social Science
Languages : en
Pages : 417
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Book Description
Around the world, indigenous peoples are returning to traditional foods produced by traditional methods of subsistence. The goal of controlling their own food systems, known as food sovereignty, is to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. This is the first book to focus on the dietary practices of the Navajos, from the earliest known times into the present, and relate them to the Navajo Nation’s participation in the global food sovereignty movement. It documents the time-honored foods and recipes of a Navajo woman over almost a century, from the days when Navajos gathered or hunted almost everything they ate to a time when their diet was dominated by highly processed foods.
Author: Barbara Bayless Lacy
Publisher: Book Street Press
ISBN: 9781589852907
Category :
Languages : en
Pages : 0
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Book Description
Nanise', A Navajo Herbal, co-authored by Barbara Bayless Lacy and Vernon O. Mayes, details 100 plants that are found on the Navajo Reservation, providing the reader with the Navajo name for each plant as well as ways the Navajos used them in everyday life, whether for ceremonial, medicinal or household purposes - complete with illustrations. The 100 plants are some of the most common reservation flora of over 1,500 species of wild, vascular plants, including ferns, horsetails, conifers and flowering species and were selected by the Navajo Health Authority, Ethnobotany Project staff, and approved by the Navajo Medicine Men's Association.
Author: Kathy Eckles Hooker
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 122
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Book Description
Explore the lives of the people who call the Arizona portion of the Navajo Nation home. Follow the Spencer family as they search for yucca root to make yucca shampoo. Learn about be'ezo (grass brush) from Stella Worker and how she knows what type of grass to pick. Discover why water is such a precious commodity to the Navajos, and listen as the residents talk openly about the land they love and rely on for survival.
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: Luz Calvo
Publisher: arsenal pulp press
ISBN: 1551525933
Category : Cooking
Languages : en
Pages : 456
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Book Description
International Latino Book Award winner, Best Cookbook More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinos in America, specifically Mexicans, need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual fulfillment. This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake. Steeped in history but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the the energizing, healing properties of a plant-based Mexican American diet. Full-color throughout. Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.
Author: Traci Brynne Voyles
Publisher: U of Minnesota Press
ISBN: 1452944490
Category : Social Science
Languages : en
Pages : 333
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Book Description
Wastelanding tells the history of the uranium industry on Navajo land in the U.S. Southwest, asking why certain landscapes and the peoples who inhabit them come to be targeted for disproportionate exposure to environmental harm. Uranium mines and mills on the Navajo Nation land have long supplied U.S. nuclear weapons and energy programs. By 1942, mines on the reservation were the main source of uranium for the top-secret Manhattan Project. Today, the Navajo Nation is home to more than a thousand abandoned uranium sites. Radiation-related diseases are endemic, claiming the health and lives of former miners and nonminers alike. Traci Brynne Voyles argues that the presence of uranium mining on Diné (Navajo) land constitutes a clear case of environmental racism. Looking at discursive constructions of landscapes, she explores how environmental racism develops over time. For Voyles, the “wasteland,” where toxic materials are excavated, exploited, and dumped, is both a racial and a spatial signifier that renders an environment and the bodies that inhabit it pollutable. Because environmental inequality is inherent in the way industrialism operates, the wasteland is the “other” through which modern industrialism is established. In examining the history of wastelanding in Navajo country, Voyles provides “an environmental justice history” of uranium mining, revealing how just as “civilization” has been defined on and through “savagery,” environmental privilege is produced by portraying other landscapes as marginal, worthless, and pollutable.
Author: C. Leon Wall
Publisher: [Phoenix, Ariz.] : United States Department of the Interior, Division of Education, Bureau of Indian Affairs
ISBN:
Category : Navajo language
Languages : en
Pages : 86
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Book Description
In response to a recent surge of interest in Native American history, culture, and lore, Hippocrene brings you a concise and straightforward dictionary of the Navajo tongue. The dictionary is designed to aid Navajos learning English as well as English speakers interested in acquiring knowledge of Navajo. The largest of all the Native American tribes, the Navajo number about 125,000 and live mostly on reservations in Arizona, New Mexico, and Utah. Over 9,000 entries; A detailed section on Navajo pronunciation; A comprehensive, modern vocabulary; Useful, everyday expressions.
