Download or read book Food in California Indian Culture written by Ira Jacknis and published by University of Washington Press. This book was released on 2004 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the importance and fascination of its subject, this is the first book devoted to the Native cuisines of California. It includes the food-related sections from many hard-to-find sources. Representing all regions of modern California, these detailed descriptions present the full range of Native food from gathering through storage, processing, cooking, and eating, as well as the role of food in myth and ritual. Selections on changes in food customs introduce comtemporary essays and photographs by Native Californians. An introduction by anthropologist Ira Jacknis focuses on cooking and eating. This richly illustrated volume will appeal to everyone with an interest in cooking and the natural world.
Download or read book California Indians and Their Environment written by Kent G. Lightfoot and published by Univ of California Press. This book was released on 2009 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Relevant, timely, and approachable, California Indians and Their Environment is an instant classic that should be invaluable for anyone interested in California's diverse natural and cultural landscapes and the future sustainability of the state."--Torben Rick, author of Human Impacts on Ancient Marine Ecosystems: A Global Perspective "California Indians and Their Environment stands respectfully on the shoulders of scholarly giants and demonstrates the cumulative power of cultural, historical, and scientific research. It is a remarkably inclusive and relevant text that is both highly informative of past indigenous life ways and identities and strikingly insightful into current environmental crises that confront us all."--Seth Mallios, author of The Deadly Politics of Giving: Exchange and Violence at Ajacan, Roanoke, and Jamestown "In this highly readable and insightful book, Lightfoot and Parrish show how the natural diversity of California not only influenced the contours of Indian lifeways, but was indeed augmented by burning and other practices, that were used to sustain indigenous economies. The ingenuity and skill with which California Indians managed and used natural resources underscores the need to infuse modern land-use policy with the knowledge of people whose ecological experiences in North America eclipse those of Euroamericans by a factor of forty."--Kenneth E. Sassaman, author of People of the Shoals: Stallings Culture of the Savannah River Valley "This book is a deeply informative and fascinating examination of California Indians' rich and complex relationship with the ecological landscape. Lightfoot and Parrish have thoroughly updated the classic book, The Natural World of the California Indians, with critical analysis of anthropological theory and methods and incorporation of indigenous knowledge and practices. It is a lucid, accessible book that tells an intriguing story for our modern times."--Melissa K. Nelson, San Francisco State University and President of The Cultural Conservancy "At once scholarly and accessible, this book is destined to be a classic. Framed around pressing environmental issues of concern to a broad range of Californians today, Lightfoot and Parrish provide an historical ecology of California's amazingly diverse environments, its biological resources, and the Native peoples who both adapted to and actively managed them."--Jon M. Erlandson, author of Early Hunter-Gatherers of the California Coast "California Indians and Their Environment fills a significant gap in our understanding of the first peoples of California. Lightfoot and Parrish take on the daunting task of synthesizing and expanding on our knowledge of indigenous land-management practices, sustainable economies, and the use of natural resources for food, medicine, and technological needs. This innovative and thought-provoking book is highly recommended to anyone who wants to learn more about the diverse traditions of California Indians."--Lynn Gamble, author of The Chumash World at European Contact "This innovative book moves understanding of the Native Peoples of California from the past to the future. The authors' insight into Native Californians as fire managers is an eye-opener to interpreting the ecological and cultural uniqueness of the region. Lightfoot and Parrish have provided the best introduction to Native California while at the same time advancing the best scholarship with an original synthesis. A rare feat!"--William Simmons, Brown University
Download or read book The Natural World of the California Indians written by Robert F. Heizer and published by Univ of California Press. This book was released on 1980 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes patterns of village life, and covers such subjects as Indian tools and artifacts, hunting techniques, and food.--From publisher description.
Download or read book Cooking the Native Way written by and published by . This book was released on 2016 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this cookbook, we invite you to experience the Native American cultures of Southern California through their foods. First-hand stories bring to life the rich history and the hopeful future of the native people of this area -- people who live in an ever-changing cultural and ecological landscape. Detailed recipes and photos showcase the diversity, health, and flavor of foods made from Southern California native plants. These recipes use native plants as primary ingredients, but are combined with other foods for added nutritional value, flavor, and beauty. We hope our recipes help you reconnect with the land through the gathering, gardening, and cooking of Native foods.
Download or read book Curried Cultures written by Krishnendu Ray and published by Univ of California Press. This book was released on 2012-05-01 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.
Download or read book Eight Flavors written by Sarah Lohman and published by Simon and Schuster. This book was released on 2016-12-06 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Download or read book Red Earth White Lies written by Vine Deloria, Jr. and published by Fulcrum Publishing. This book was released on 2018-10-29 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vine Deloria, Jr., leading Native American scholar and author of the best-selling God is Red, addresses the conflict between mainstream scientific theory about our world and the ancestral worldview of Native Americans. Claiming that science has created a largely fictional scenario for American Indians in prehistoric North America, Deloria offers an alternative view of the continent's history as seen through the eyes and memories of Native Americans. Further, he warns future generations of scientists not to repeat the ethnocentric omissions and fallacies of the past by dismissing Native oral tradition as mere legends.
Download or read book Native American Cooking written by Anna Carew-Miller and published by Simon and Schuster. This book was released on 2014-09-29 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: The diet of Native American tribes reflected the areas in which they lived. For some tribes, like those of the Pacific Northwest, salmon was a staple part of the diet; for the people of the Great Plains, the buffalo was hunted for food. This book discusses the foods common to various tribes as well as the cultural significance certain foods had for specific tribes.
Download or read book Fry Bread written by Kevin Noble Maillard and published by Roaring Brook Press. This book was released on 2019-10-22 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2020 Robert F. Sibert Informational Book Medal A 2020 American Indian Youth Literature Picture Book Honor Winner “A wonderful and sweet book . . . Lovely stuff.” —The New York Times Book Review Told in lively and powerful verse by debut author Kevin Noble Maillard, Fry Bread is an evocative depiction of a modern Native American family, vibrantly illustrated by Pura Belpre Award winner and Caldecott Honoree Juana Martinez-Neal. Fry bread is food. It is warm and delicious, piled high on a plate. Fry bread is time. It brings families together for meals and new memories. Fry bread is nation. It is shared by many, from coast to coast and beyond. Fry bread is us. It is a celebration of old and new, traditional and modern, similarity and difference. A 2020 Charlotte Huck Recommended Book A Publishers Weekly Best Picture Book of 2019 A Kirkus Reviews Best Picture Book of 2019 A School Library Journal Best Picture Book of 2019 A Booklist 2019 Editor's Choice A Shelf Awareness Best Children's Book of 2019 A Goodreads Choice Award 2019 Semifinalist A Chicago Public Library Best of the Best Book of 2019 A National Public Radio (NPR) Best Book of 2019 An NCTE Notable Poetry Book A 2020 NCSS Notable Social Studies Trade Book for Young People A 2020 ALA Notable Children's Book A 2020 ILA Notable Book for a Global Society 2020 Bank Street College of Education Best Children's Books of the Year List One of NPR's 100 Favorite Books for Young Readers Nominee, Pennsylvania Young Readers Choice Award 2022-2022 Nominee, Illinois Monarch Award 2022
Download or read book Indigenous Food Systems written by Priscilla Settee and published by Canadian Scholars. This book was released on 2020-01-31 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indigenous Food Systems addresses the disproportionate levels of food-related health disparities among First Nations, Métis, and Inuit people in Canada, seeking solutions to food insecurity and promoting well-being for current and future generations of Indigenous people. Through research and case studies, Indigenous and non-Indigenous food scholars and community practitioners explore salient features, practices, and contemporary challenges of Indigenous food systems across Canada. Highlighting Indigenous communities’ voices, the contributing authors document collaborative initiatives between Indigenous communities, organizations, and non-Indigenous allies to counteract the colonial and ecologically destructive monopolization of food systems. This timely and engaging collection celebrates strategies to revitalize Indigenous food systems, such as achieving cultural resurgence and food sovereignty; sharing and mobilizing diverse knowledges and voices; and reviewing and reformulating existing policies, research, and programs to improve the health, well-being, and food security of Indigenous and Canadian populations. Indigenous Food Systems is a critical resource for students in Indigenous studies, public health, anthropology, and the social sciences as well as a vital reader for policymakers, researchers, and community practitioners.
Download or read book The Sioux Chef s Indigenous Kitchen written by Sean Sherman and published by U of Minnesota Press. This book was released on 2017-10-10 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Indigenous Food Sovereignty in the United States written by Devon A. Mihesuah and published by University of Oklahoma Press. This book was released on 2019-08-02 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: Centuries of colonization and other factors have disrupted indigenous communities’ ability to control their own food systems. This volume explores the meaning and importance of food sovereignty for Native peoples in the United States, and asks whether and how it might be achieved and sustained. Unprecedented in its focus and scope, this collection addresses nearly every aspect of indigenous food sovereignty, from revitalizing ancestral gardens and traditional ways of hunting, gathering, and seed saving to the difficult realities of racism, treaty abrogation, tribal sociopolitical factionalism, and the entrenched beliefs that processed foods are superior to traditional tribal fare. The contributors include scholar-activists in the fields of ethnobotany, history, anthropology, nutrition, insect ecology, biology, marine environmentalism, and federal Indian law, as well as indigenous seed savers and keepers, cooks, farmers, spearfishers, and community activists. After identifying the challenges involved in revitalizing and maintaining traditional food systems, these writers offer advice and encouragement to those concerned about tribal health, environmental destruction, loss of species habitat, and governmental food control.
Download or read book Types of Indian Culture in California written by Alfred Louis Kroeber and published by . This book was released on 1904 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fire in California s Ecosystems written by Jan W. van Wagtendonk and published by Univ of California Press. This book was released on 2018-06-08 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fire in California’s Ecosystems describes fire in detail—both as an integral natural process in the California landscape and as a growing threat to urban and suburban developments in the state. Written by many of the foremost authorities on the subject, this comprehensive volume is an ideal authoritative reference tool and the foremost synthesis of knowledge on the science, ecology, and management of fire in California. Part One introduces the basics of fire ecology, including overviews of historical fires, vegetation, climate, weather, fire as a physical and ecological process, and fire regimes, and reviews the interactions between fire and the physical, plant, and animal components of the environment. Part Two explores the history and ecology of fire in each of California's nine bioregions. Part Three examines fire management in California during Native American and post-Euro-American settlement and also current issues related to fire policy such as fuel management, watershed management, air quality, invasive plant species, at-risk species, climate change, social dynamics, and the future of fire management. This edition includes critical scientific and management updates and four new chapters on fire weather, fire regimes, climate change, and social dynamics.
Download or read book We Are the Land written by Damon B. Akins and published by Univ of California Press. This book was released on 2021-04-20 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A Native American rejoinder to Richard White and Jesse Amble White’s California Exposures.”—Kirkus Reviews Rewriting the history of California as Indigenous. Before there was such a thing as “California,” there were the People and the Land. Manifest Destiny, the Gold Rush, and settler colonial society drew maps, displaced Indigenous People, and reshaped the land, but they did not make California. Rather, the lives and legacies of the people native to the land shaped the creation of California. We Are the Land is the first and most comprehensive text of its kind, centering the long history of California around the lives and legacies of the Indigenous people who shaped it. Beginning with the ethnogenesis of California Indians, We Are the Land recounts the centrality of the Native presence from before European colonization through statehood—paying particularly close attention to the persistence and activism of California Indians in the late twentieth and early twenty-first centuries. The book deftly contextualizes the first encounters with Europeans, Spanish missions, Mexican secularization, the devastation of the Gold Rush and statehood, genocide, efforts to reclaim land, and the organization and activism for sovereignty that built today’s casino economy. A text designed to fill the glaring need for an accessible overview of California Indian history, We Are the Land will be a core resource in a variety of classroom settings, as well as for casual readers and policymakers interested in a history that centers the native experience.
Download or read book We Are What We Eat written by Donna R. Gabaccia and published by Harvard University Press. This book was released on 2009-07-01 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors’ foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which “Americanized” foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans’ multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.
Download or read book It Will Live Forever written by Bev Ortiz and published by Heyday. This book was released on 1991 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: For over twenty years visitors to Yosemite National Park have watched with fascination as Julia Parker demonstrates the Yosemite Miwok/Paiute skill of preparing acorn. In this intimate book, now in its revised second edition, Julia describes every step of this intricate and astoundingly nuanced process.
