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.
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