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Author: Mary Gunderson
Publisher: Capstone
ISBN: 9780736806053
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Discusses the everyday life, cooking methods, common foods, and hardships and celebrations of American Indians before 1500. Includes recipes.
Author: Mary Gunderson
Publisher: Capstone
ISBN: 9780736806053
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Discusses the everyday life, cooking methods, common foods, and hardships and celebrations of American Indians before 1500. Includes recipes.
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: Michael L. Nunnally
Publisher: McFarland
ISBN: 1476604460
Category : History
Languages : en
Pages : 183
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Book Description
On June 3, 1513, ships commanded by Juan Ponce de Leon were attacked by a group of Calusa Indians in one of the first hostile encounters recorded between Europeans and American Indians. Over the next four centuries, fundamental differences would cause these two disparate cultures to clash numerous times with untold loss of life and property. From the 1500s through 1901, this comprehensive reference book details individual armed conflicts between Native Americans and Europeans. Chronologically arranged entries include information such as origin of the European party, Indian tribe involved (if known), location of the skirmish and number of casualties. The establishments of various forts are also given within the chronology. An appendix provides a brief summary of related events after 1901.
Author: Anna Carew-Miller
Publisher: Simon and Schuster
ISBN: 1422288552
Category : Juvenile Nonfiction
Languages : en
Pages : 64
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Book Description
The diet of Native American tribes reflected the areas in which they lived. For some tribes, like those of the Pacific Northwest, salmon was a staple part of the diet; for the people of the Great Plains, the buffalo was hunted for food. This book discusses the foods common to various tribes as well as the cultural significance certain foods had for specific tribes.
Author: Emory Dean Keoke
Publisher: Infobase Publishing
ISBN: 0816069719
Category : Juvenile Nonfiction
Languages : en
Pages : 161
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Book Description
Explores Native American peoples' hunting, fishing, gathering, and farming practices, which helped sustain early European colonists and continue to play a role in feeding the world's population today.
Author: Daniel E. Moerman
Publisher: Timber Press
ISBN: 1604691891
Category : Social Science
Languages : en
Pages : 456
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Book Description
Based on 25 years of research that combed every historical and anthropological record of Native American ways, this unprecedented culinary dictionary documents the food uses of 1500 plants by 220 Native American tribes from early times to the present. Like anthropologist Daniel E. Moerman’s previous volume, Native American Medicinal Plants, this extensive compilation draws on the same research as his monumental Native American Ethnobotany, this time culling 32 categories of food uses from an extraordinary range of species. Hundreds of plants, both native and introduced, are described. The usage categories include beverages, breads, fruits, spices, desserts, snacks, dried foods, and condiments, as well as curdling agents, dietary aids, preservatives, and even foods specifically for emergencies. Each example of tribal use includes a brief description of how the food was prepared. In addition, multiple indexes are arranged by tribe, type of food, and common names to make it easy to pursue specific research. An essential reference for anthropologists, ethnobotanists, and food scientists, this will also make fascinating reading for anyone interested in the history of wild and cultivated local foods and the remarkable practical botanical knowledge of Native American forbears.
Author: Frederick E. Hoxie
Publisher: Oxford University Press
ISBN: 0199858896
Category : History
Languages : en
Pages : 665
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Book Description
The Oxford Handbook of American Indian History presents the story of the indigenous peoples who lived-and live-in the territory that became the United States. It describes the major aspects of the historical change that occurred over the past 500 years with essays by leading experts, both Native and non-Native, that focus on significant moments of upheaval and change.
Author: Maureen M. Fischer
Publisher: Capstone
ISBN: 0736806040
Category : Cookery, American
Languages : en
Pages : 40
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Book Description
Discusses the everyday life, cooking methods, and common foods eaten by lumberjacks and loggers working in the American West during the nineteenth century. Includes recipes.
Author: Freddie Bitsoie
Publisher: Abrams
ISBN: 1647002524
Category : Cooking
Languages : en
Pages : 403
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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: Charla L. Draper
Publisher: Capstone
ISBN: 0736806024
Category : Cookery, Marine
Languages : en
Pages : 36
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Book Description
Discusses everyday life, duties, ports of call, foods, meals, cooking methods, and holidays of whaling ship crews in the early-to-mid 1800's. Includes recipes.
