Download or read book Idonapshe Let s Eat written by and published by University of New Mexico Press. This book was released on 1999 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shares a glimpse of the way food continues to reflect traditional Zuni culture and lifeways.
Download or read book Food Sovereignty the Navajo Way written by Charlotte J. Frisbie and published by University of New Mexico Press. This book was released on 2018-04-15 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Around the world, indigenous peoples are returning to traditional foods produced by traditional methods of subsistence. The goal of controlling their own food systems, known as food sovereignty, is to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. This 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 global food sovereignty movement. It documents the time-honored foods and recipes of a Navajo woman over almost a century, from the days when Navajos gathered or hunted almost everything they ate to a time when their diet was dominated by highly processed foods.
Download or read book American Indian Food written by Linda Murray Berzok and published by Bloomsbury Publishing USA. This book was released on 2005-04-30 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Renewing America s Food Traditions written by Gary Paul Nabhan and published by Chelsea Green Publishing. This book was released on 2008 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
Download or read book Food and Philosophy written by Spencer Wertz and published by Texas A&M University Press. This book was released on 2017-02-08 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: These essays on food and philosophy were written over several decades. Not only philosophers and historians but individuals who have an ongoing interest in food should relish them. The essays cover wide-ranging topics that include genetically modified organisms, chocolate and its world, food as art, the pornography of food, and the five flavors of Chinese cuisine. In addition, there are several chapters that deal with the refinement of erudite (professional) cuisine from popular (regional) cuisine in the seventeenth and eighteenth centuries in Europe. One chapter stands alone as an analysis of the Native American cultural foundations of maize. The book opens with an essay on the philosophy of food history that addresses three fundamental problems: the duplication of sensations and taste, the understanding of recipes from other historical periods, and the sorts of judgments that are included or excluded in a historical narrative. The book ends with an exposition of R. G. Collingwood’s anthropology of eating and dining, which completes the discussion with an analysis of the magical symbolism of those cultural activities.
Download or read book Mediating Knowledges written by Gwyneira Isaac and published by University of Arizona Press. This book was released on 2022-03-29 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book tells the story of the search by the Zuni people for a culturally relevant public institution to help them maintain their heritage for future generations. Using a theoretical perspective grounded in knowledge systems, it examines how Zunis developed the A:shiwi A:wan Museum and Heritage Center to mediate between Zuni and Anglo-American values of history and culture. By using in-depth interviews, previously inaccessible archival records, and extensive ethnographic observations, Gwyneira Isaac provides firsthand accounts of the Zunis and non-Zunis involved in the development of the museum. These personal narratives provide insight into the diversity of perspectives found within the community, as well as tracing the ongoing negotiation of the relationship between Zuni and Anglo-American cultures. In particular, Isaac examines how Zunis, who transmit knowledge about their history through oral tradition and initiation into religious societies, must navigate the challenge of utilizing Anglo-American museum practices, which privilege technology that aids the circulation of knowledge beyond its original narrators. This book provides a much-needed contemporary ethnography of a Pueblo community recognized for its restrictive approach to outside observers. The complex interactions between Zunis and anthropologists explored here, however, reveal not only Puebloan but also Anglo-American attitudes toward secrecy and the control of knowledge.
Download or read book New Mexico Magazine written by and published by . This book was released on 2000 with total page 1236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Forthcoming Books written by Rose Arny and published by . This book was released on 1999 with total page 882 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Montana written by and published by . This book was released on 1999 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Latin American Indian Literatures Journal written by and published by . This book was released on 1999 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of the West written by Lorrin L. Morrison and published by . This book was released on 1999 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Reference Encyclopedia of the American Indian written by Barry T. Klein and published by . This book was released on 2000 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Mexico Historical Review written by Lansing Bartlett Bloom and published by . This book was released on 2000 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Anthropology News written by and published by . This book was released on 2000 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Newsletter written by and published by . This book was released on 1999 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book American Book Publishing Record written by and published by . This book was released on 1999 with total page 734 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The American Ethnic Cookbook For Students written by Mark H. Zanger and published by Greenwood. This book was released on 2001-01-30 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
