American Indian Food
By (Author) Linda Murray Berzok
Bloomsbury Publishing PLC
Greenwood Press
30th April 2005
United States
General
Non Fiction
Indigenous peoples
641.3008997
Hardback
248
An in-depth survey of the food culture of Native Americans The story of Native American food culture presented here is an amazing chronicle of human development over thousands of years. Through cultural evolution, the First Peoples of North America 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 European invasion forced a radical transformation of the indigenous food habits. Indians were removed from their homelands, and forced to cultivate European crops, 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 barbeque. The scope of this work is comprehensive, covering all the regions of the USA from prehistory until today. Chapters on food 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. First title in the Food in American History series First such comprehensive survey Will appeal both to 'foodies' and to people interested in Native American history and culture
[E]xplores Native American foodways from prehistory to the arrival of Europeans to modern times, encompassing various regions and tribes.Complementing the narrative are a few recipies that describe how the dish was prepared, as well as a chronology, a glossary, and a selected biblipgraphy. Overall, this highly readable and thorough chronicle will be a welcome addition to public, academic, and high school libraries as it fills a gap in Native American and food history. * Library Journal *
The text covers food preparation, preservations, customs and rituals and the diets in various regions. Berzok is careful to emphasize regional and tribal differences in practices. * Reference & Research Book News *
Relatively few titles have been written covering American Indian Foods; much less in depth: this fact makes all the more valuable Linda Berzok's in-depth coverage of the history of American Indian foods and traditions. From how foods were gathered, prepared and stored to changing recipes, newly added foods, and food customs and traditions, American Indian Food is an important coverage. * MBR Bookwatch *
LINDA MURRAY BERZOK is a food writer and historian.