Food Use of Wild Plants by Cherokee Indians
Author | : Myra Jean Perry |
Publisher | : |
Total Pages | : 84 |
Release | : 1974 |
Genre | : Cherokee Indians |
ISBN | : |
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Author | : Myra Jean Perry |
Publisher | : |
Total Pages | : 84 |
Release | : 1974 |
Genre | : Cherokee Indians |
ISBN | : |
Author | : Frances Densmore |
Publisher | : |
Total Pages | : 0 |
Release | : 1974 |
Genre | : Botany, Medical |
ISBN | : |
Use of plants by Native Americans.
Author | : William H. Banks |
Publisher | : |
Total Pages | : 0 |
Release | : 2004 |
Genre | : Cooking |
ISBN | : 9780937207437 |
This extraordinary book is based on research conducted by William Banks on the Cherokee Indian Reservation in the 1950s. It describes traditional Cherokee uses for more than 300 plants -- medicinals, edibles, natural dyes, and more. Banks documented herbal treatments for a huge range of ailments, everything from coughs and colds to rheumatism, diabetes, and cancer, back when some Cherokee elders still practiced the old ways. Published by Great Smoky Mountains Association, it includes wonderful botanical illustrations.
Author | : Frances Densmore |
Publisher | : Courier Dover Publications |
Total Pages | : 172 |
Release | : 1928 |
Genre | : Cooking |
ISBN | : |
Describes Chippewa techniques of gathering and preparing nearly two hundred wild plants of the Great Lakes area and provides information on their medicinal usage and botanical and common names. Bibliogs
Author | : Natasha Bowens |
Publisher | : |
Total Pages | : 0 |
Release | : 2015 |
Genre | : Minority farmers |
ISBN | : 9780865717893 |
The Color of Food sheds light on the issues that lie at the intersection of race and farming. It challenges the status quo of agrarian identity for people of color, honoring a history richer than slavery and migrant labor. By sharing and celebrating their stories, this collection reveals the remarkable face of the American farmer.
Author | : Daniel E. Moerman |
Publisher | : Timber Press |
Total Pages | : 456 |
Release | : 2010-10-27 |
Genre | : Social Science |
ISBN | : 1604691891 |
Based on 25 years of research that combed every historical and anthropological record of Native American ways, this unprecedented culinary dictionary documents the food uses of 1500 plants by 220 Native American tribes from early times to the present. Like anthropologist Daniel E. Moerman’s previous volume, Native American Medicinal Plants, this extensive compilation draws on the same research as his monumental Native American Ethnobotany, this time culling 32 categories of food uses from an extraordinary range of species. Hundreds of plants, both native and introduced, are described. The usage categories include beverages, breads, fruits, spices, desserts, snacks, dried foods, and condiments, as well as curdling agents, dietary aids, preservatives, and even foods specifically for emergencies. Each example of tribal use includes a brief description of how the food was prepared. In addition, multiple indexes are arranged by tribe, type of food, and common names to make it easy to pursue specific research. An essential reference for anthropologists, ethnobotanists, and food scientists, this will also make fascinating reading for anyone interested in the history of wild and cultivated local foods and the remarkable practical botanical knowledge of Native American forbears.
Author | : E. Barrie Kavasch |
Publisher | : Courier Corporation |
Total Pages | : 272 |
Release | : 2013-05-27 |
Genre | : Cooking |
ISBN | : 0486319059 |
From clambakes to wild strawberry bread, this practical primer on natural foods not only provides recipes for varied Native American dishes but also describes uses of ceremonial, medicinal, and sacred plants. 147 illustrations.
Author | : Frances Densmore |
Publisher | : Ohsweken, Ont. : Iroqrafts |
Total Pages | : 121 |
Release | : 1987-01-01 |
Genre | : Ethnobotany |
ISBN | : 9780919645165 |
Author | : Samuel E. Beck |
Publisher | : |
Total Pages | : 80 |
Release | : 1951 |
Genre | : Cherokee Indians |
ISBN | : |
Pictorial essay of Aggie Lossiah, a Cherokee Indian, demonstrating the art of making bean bread. Also contains a selection of traditional Cherokee Indian recipes.
Author | : Sean Sherman |
Publisher | : U of Minnesota Press |
Total Pages | : 280 |
Release | : 2017-10-10 |
Genre | : Cooking |
ISBN | : 1452967431 |
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.