American Indian Food

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Greenwood Press, Jan 1, 2005 - Social Science - 213 pages
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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.

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American Indian food

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This first volume in Greenwood's "Food in American History" series explores Native American foodways from prehistory to the arrival of Europeans to modern times, encompassing various regions and ... Read full review

References to this book

Beans: A History
Ken Albala
No preview available - 2007

About the author (2005)

Linda Murray Berzok is a widely published food writer and historian who holds a masters degree in food studies. Her published works include Greenwood's "American Indian Food".

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