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BOOK LIST:

Native Americans - Cookbooks & Food

Updated: December 7, 2017

Native American peoples have made major contributions to the foods we eat, and tribal nations have created numerous unique recipes.  There is so much more to the cuisines than fry bread, and there is more than one recipe for it. These books on food are a small sampling.


Coe, Sophie D. (Sophie Dobzhansky), 1933-1994.
Call Number: 641.0972 C672

Corn, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate and chiles were indigenous to the cultures and cuisines of the Aztecs, Mayas, and Incas. For many millennia, long before the Spanish invasion, these foods were cultivated for use in cooking. The individual foods, which have become ubiquitous, and their preparation are examined by Coe in a thorough and interesting style.

 


Mills, Earl.
Call Number: 641.597 M657

Gourmet chef Chief Flying Eagle of the Cape Cod Mashpee Wampanoags, aka Earl Mills Sr., shares traditional recipes, and stories.


Smith, Kathleen Rose, 1939-
Call Number: 641.097 S653

A skillful blending of personal memoir and facts about the foods of the Dry Creek Pomo and Bodega Miwuk People.  Born in California, a child of the 1930s Depression, Kathleen Rose Smith was reminded by her mother, "We will never go hungry. Food is all around us.  All you need to know is when to gather it and how to prepare it." This was during a time when people from the Dust Bowl were migrating west, looking for food and work. Smith honors her Native American heritage in this informative memoir.


Divina, Fernando.
Call Number: 641.597 D618

A beautfiul and illuminating book published in association with the Smithsonian's National Museum of the American Indian. Included are modern and traditional recipes, and the importance of food culture to the indigenous peoples of North, Central and South America, and historical photographs.


Call Number: 641.597 H939 1997a

A concise introduction counters preconceived ideas about Native Americans and their cultures. The recipes " . . . represent a cross-section of dozens of tribes from all across North America." The relationship with the natural elements is emphasized because of its major importance to Native Americans. There are eight suggested menus with multiple courses in each.


Mihesuah, Devon A. (Devon Abbott), 1957-
Call Number: 641.597 M636

Choctaw author and scholar Devon Abbott Mihesuah analyzes the health problems of Native Americans, concluding that a return to traditional indigenous foods and health practices will remedy many problems. She includes tips for better gardening practices, exercise, and healthy recipes.


Call Number: 641.597 S4425

Combining historical and current photographs, with recipes gathered from individuals, whose " . . . tribal and personal memory . . " of recipes comprise this cookbook/memoir. It is a tribute to the natural richness to be derived from California's sea and land assets.


Cox, Beverly, 1945-
Call Number: 641.5973 C877

This book covers the specific cuisines of Native Americans of North America. Native American foods are divided into geographic regions: southeastern coast and woodlands; northeastern coast and woodlands; Great Plains; the southwest; and the west. Lavishly illustrated with color photographs and black and white drawings of symbolic designs.


Watts, Dolly, 1935-
Call Number: 641.597 W349

A special cookbook from a mother and daughter team, Dolly Watts (Gitk'san First Nation in British Columbia), and Annie (Gitk'san and Nuu-chah-nulth) respectively. They ran Liliget Feast House in Vancouver, British Columbia which received a four-star rating from the New York Times. They focus on food and traditions from Native cuisines of the Pacific Northwest.


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