Foods of the Americas: Native Recipes and Traditions

Front Cover
Ten Speed Press, 2010 - Cooking - 224 pages
13 Reviews
For many American Indians, food is more than sustenance--it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn--where these indigenous staples flourish, they have become a central part of Native American ceremonies and creation stories.
This illuminating book, produced in association with the Smithsonian's National Museum of the American Indian, celebrates the amazing diversity of the original foods of North, Central, and South America. Winner of a 2005 James Beard Award, "Foods of the Americas" highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Written by chef Fernando Divina and his wife, Marlene Divina (who is of Chippewa, Cree, and Assiniboine heritage), "Foods of the Americas" includes 140 modern recipes representing tribes and communities from all regions of the Americas.
Some of the specialties are:
Fry Bread
Turkey with Oaxacan Black Mole
Wild Rice and Corn Fritters
Venison with Juniper and Wild Huckleberry Sauce
Chilean-Style Avocado and Shrimp Salad
To complement the recipes, "Foods of the Americas" also features nine illustrated short essays by American Indian writers who offer personal insights into a variety of indigenous food traditions. With enticing food photography and images from the museum's collection, "Foods of the Americas" is not only an innovative tribute to the foods of the Western Hemisphere but also a gorgeous testament to the Native contribution to American cuisine.
  

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Review: Foods of the Americas: Native Recipes and Traditions

User Review  - Victoria Moore - Goodreads

Large, colorful, informative and eloquently written "Foods of the Americas: Native Recipes and Traditions" by Fernando and Marlene Divina took me on a culinary adventure I won't soon forget. Initially ... Read full review

Review: Foods of the Americas: Native Recipes and Traditions

User Review  - Violet - Goodreads

This book taught me to make fry-bread. It's every bit as good as my Uncle Bob's was. Need I say more? Read full review

Contents

Cold Sauces Relishes Salads 11
27
Soups III
51
Meats Wild Game III
73
Reservation Foods by George P Horse Capture III
95
Growing Up in the Kitchen by Nicolasa I Sandoval 11 i
108
Breads Savory Cakes III
149
Sweets Desserts II
167
Molasses from a Tree by Millie Knapp 111
184
Basic Cooking Methods and Preparations III
201
Sources 111
214
Copyright

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About the author (2010)

Fernando Divina has been the executive chef at several acclaimed restaurants in the Pacific Northwest. Marlene Divina was the creator and longtime author of a children's column in the Skamania [Washington] Pioneer newspaper. Enrolled in the Little Shell Tribe of Chippewa of Montana, she is also of Cree and Assiniboine descent.  Since 1989, the Divinas have provided consulting services for the hospitality industry. During the early 2000s, they worked with the Smithsonian's National Museum of the American Indian to conceptualize its Mitsitam Café, which serves meals based on the native foods of North and South America. In 2008, Fernando and Marlene, along with their son, Zoey, opened the popular Terrace Kitchen restaurant in Lake Oswego, Oregon, which specializes in regional cuisine and locally sourced ingredients.

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