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NATIVE
AMERICAN COOKING AND FOODS
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15002
THE ART OF AMERICAN INDIAN COOKING
by Yeffe Kimball and Jean Anderson. From delicacies like Zuni Green Chili
stew to simple favorites like corn on the cob and pumpkin pie, this practical
gem of a cookbook belongs in kitchens of savvy cooks everywhere. 215 pages.
Paperbound
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$14.95 |
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13101
INDIAN COOKIN’
by Frances L. Whisler. These are genuine Indian recipes handed down through
the generations and compiled by a member of the Cherokee tribe. 63 pages.
Paperbound. Illustrated
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$2.95 |
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53013
IROQUOIS FOODS AND FOOD PREPARATION-by
F.W. Waugh. A comprehensive treatment of the title subject, particularly
those practiced and remembered by the author’s informants during studies
conducted from 1912-1915 among the Iroquois of Ontario, Quebec, and New
York State. In many respects a more detailed study than Parker’s Iroquois
Uses of Maize and Other Food Plants both in its examination of some of the
same topics (providing corroborative evidence as to distribution and custom),
as well as in its coverage of new areas. 204 pages. Paperbound. Illustrated
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$12.95 |
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53008
INDIAN USE OF WILD PLANTS-For
Crafts, Food, Medicine, and Charms by F. Densmore. Densmore’s study is one
of the earliest scientific treatments of this subject, detailing the many
uses of some 200 wild plants by the Chippewa (Ojibwa) Indians of Minnesota,
Wisconsin, and North Western Ontario. For the scholarly-minded, plants are
listed according to their botanical, common and native names as well as
their individual properties and medicinal constituents. For students of
the Indian and those who want to “return to nature”, a rich source of information
then unfolds. A list of food plants is followed by a discussion of maple
sugar making and wild rice harvesting, concluding with sections on beverages,
seasonings, cereals, vegetables, fruits and berries. 121 pages. Paperbound.
Illustrated
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$7.95 |
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