Around the world, indigenous peoples are returning to traditional
foods and cooking methods to reestablish healthy lifeways to combat
contemporary diseases such as diabetes and obesity. Food
Sovereignty the Navajo Way is the first book to focus on the
dietary practices of the Navajos from the earliest known times into
the present and relate them to the Navajo Nation's participation in
the Food Sovereignty movement. Charlotte J. Frisbie documents the
traditional foods and recipes of a Navajo woman and her family over
almost a century. She uses fieldwork as well as historical research
to trace the transition from the days when Navajos first gathered
and hunted for most of their sustenance, through times when dry
farming and livestock-mainly sheep and goats-became dominant, and
on to a time when their diet was dominated by highly processed
foods. Frisbie not only provides a historical overview of the
Navajo diet and reflections on the current international Food
Sovereignty movement but also explores Tall Woman's own story,
including many of her traditional Navajo recipes.
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