Hardcover: 248 pages
Publisher: Greenwood (April 30, 2005)
Language: English
ISBN-10: 0313329893
ISBN-13: 978-0313329890
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.
The story of Native American foodways presented
here is an amazing chronicle of both human development over thousands of years
and American history after the European invasion. Through cultural evolution,
the First Peoples worked out what was edible or could be made edible and what
foods could be combined with others, developed unique processing and
preparation methods, and learned how to preserve and store foods. An intimate
relationship existed between them 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 foodways were characterized by
abundance and variety. Wild plants, fish, meat, and cultivated crops were
simply prepared and eaten fresh or smoked, dried, or preserved for lean
winters. 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. Other
traditions 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.
The scope is comprehensive, covering the six major
regions, from prehistory until today. Chapters on the foodways history,
foodstuffs, food preparation, preservation, and storage, food customs, food and
religion, and diet and nutrition reveal the American Indians' heritage as no
history can do alone. Examples from many individual tribes are used, and
quotations from American Indians and white observers provide perspective.
Recipes are provided as well, making this a truly indispensable source for
student research and general readers.
Download the book torrent:
Download the password:
0 comments:
Post a Comment