Traditional Plant Foods of Canadian Indigenous Peoples PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Traditional Plant Foods of Canadian Indigenous Peoples PDF full book. Access full book title Traditional Plant Foods of Canadian Indigenous Peoples by Harriet Kuhnlein. Download full books in PDF and EPUB format.
Author: Harriet Kuhnlein
Publisher: Routledge
ISBN: 1000092321
Category : Nature
Languages : en
Pages : 745
Get Book Here
Book Description
First published in 1991, Traditional Plant Foods of Canadian Indigenous Peoples details the nutritional properties, botanical characteristics and ethnic uses of a wide variety of traditional plant foods used by the Indigenous Peoples of Canada. Comprehensive and detailed, this volume explores both the technical use of plants and their cultural connections. It will be of interest to scholars from a variety of backgrounds, including Indigenous Peoples with their specific cultural worldviews; nutritionists and other health professionals who work with Indigenous Peoples and other rural people; other biologists, ethnologists, and organizations that address understanding of the resources of the natural world; and academic audiences from a variety of disciplines.
Author: Harriet Kuhnlein
Publisher: Routledge
ISBN: 1000092321
Category : Nature
Languages : en
Pages : 745
Get Book Here
Book Description
First published in 1991, Traditional Plant Foods of Canadian Indigenous Peoples details the nutritional properties, botanical characteristics and ethnic uses of a wide variety of traditional plant foods used by the Indigenous Peoples of Canada. Comprehensive and detailed, this volume explores both the technical use of plants and their cultural connections. It will be of interest to scholars from a variety of backgrounds, including Indigenous Peoples with their specific cultural worldviews; nutritionists and other health professionals who work with Indigenous Peoples and other rural people; other biologists, ethnologists, and organizations that address understanding of the resources of the natural world; and academic audiences from a variety of disciplines.
Author: Harriet V. Kuhnlein
Publisher: Taylor & Francis
ISBN: 9782881244650
Category : Science
Languages : en
Pages : 656
Get Book Here
Book Description
Book describing and referencing the published literature on the nutritional properties, the botanical characteristics and the ethnic uses of traditional food plants of Indigenous Canadian Peoples.
Author: Harriet Kuhnlein
Publisher: Routledge
ISBN: 1000092283
Category : Nature
Languages : en
Pages : 644
Get Book Here
Book Description
First published in 1991, Traditional Plant Foods of Canadian Indigenous Peoples details the nutritional properties, botanical characteristics and ethnic uses of a wide variety of traditional plant foods used by the Indigenous Peoples of Canada. Comprehensive and detailed, this volume explores both the technical use of plants and their cultural connections. It will be of interest to scholars from a variety of backgrounds, including Indigenous Peoples with their specific cultural worldviews; nutritionists and other health professionals who work with Indigenous Peoples and other rural people; other biologists, ethnologists, and organizations that address understanding of the resources of the natural world; and academic audiences from a variety of disciplines.
Author: Nancy J. Turner
Publisher:
ISBN:
Category : Botany, Economic
Languages : en
Pages : 294
Get Book Here
Book Description
Part 1: Coastal peoples.
Author: Harriet V. Kuhnlein
Publisher: Fao
ISBN:
Category : Business & Economics
Languages : en
Pages : 396
Get Book Here
Book Description
Today, globalisation and homogenisation have replaced local food cultures. The 12 case studies presented in this book show the wealth of knowledge in indigenous communities in diverse ecosystems, the richness of their food resources, the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. The unique styles of conceptualising food systems and writing about them were preserved. Photographs and tables accompany each chapter.
Author: Harriet V. Kuhnlein
Publisher: Food & Agriculture Organization of the UN (FAO)
ISBN:
Category : Business & Economics
Languages : en
Pages : 450
Get Book Here
Book Description
Throughout the 10 years of this research we have shown the strength and promise of local traditional food systems to improve health and well-being.
Author: Luschiim Arvid Charlie
Publisher: Harbour Publishing
ISBN: 1550179462
Category : Social Science
Languages : en
Pages : 471
Get Book Here
Book Description
Respected Cowichan Tribe Elder and botanical expert Luschiim, Arvid Charlie, began his education in early childhood, learning from his great grandparents and others of their generation. uschiim’s Plants represents his dedication to the survival of the Hul′q′umi′num′ language and traditional knowledge of plants for future generations. From the healing properties of qaanlhp (arbutus) to the many practical applications of q’am (bull kelp), the information presented in this remarkable guide shares knowledge of plants that Luschiim is familiar with through his own Elders’ teachings and by way of direct experience over the course of his lifetime, and compiled from field outings and interviews with notable ethnobiologist and botanist Nancy Turner. In this unprecedented collection of botanical information, over 140 plants are categorized within their broad botanical groupings: algae and seaweeds, lichens, fungi and mushrooms, mosses and liverworts, ferns and fern-allies, coniferous trees, deciduous trees, shrubs and vines, and herbaceous flowering plants. Each entry is illustrated with a colour photo and includes the plant’s common, scientific and Hul′q′umi′num′ names; a short description; where to find it; and cultural knowledge related to the plant. Additional notes encompass plant use, safety and conservation; the linguistic writing system used for Hul′q′umi′num′ plant names; as well as miscellaneous notes from interviews with Luschiim. This volume is an important addition to the bookshelves of botanists, and will fascinate anyone with an interest in plants of the West Coast and their traditional uses by Coast Salish peoples.
Author: Steven Foster
Publisher: Houghton Mifflin Harcourt
ISBN: 9780395988145
Category : Health & Fitness
Languages : en
Pages : 438
Get Book Here
Book Description
At a time when interest in herbs and natural medicine has never been higher, the second edition of this essential guide shows how to identify more than 500 healing plants. 300+ color photos.
Author: Melissa K. Nelson
Publisher: Cambridge University Press
ISBN: 1108428568
Category : History
Languages : en
Pages : 291
Get Book Here
Book Description
Provides an overview of Native American philosophies, practices, and case studies and demonstrates how Traditional Ecological Knowledge provides insights into the sustainability movement.
Author: Sean Sherman
Publisher: U of Minnesota Press
ISBN: 1452967431
Category : Cooking
Languages : en
Pages : 280
Get Book Here
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.
