Reflecting the culinary traditions of the native peoples of the Americas, this intriguing cookbook features a collection of illustrated short essays that reflect a Native American perspective on indigenous food traditions, accompanied by 140 modern recipes that incorporate foods cultivated by native people.
Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens.
Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present.
This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes--foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos.
"Eating is not only a political act, it is also a cultural act that reaffirms one's identity and worldview," Enrique Salm#65533;n writes in Eating the Landscape. Traversing a range of cultures, including the Tohono O'odham of the Sonoran Desert and the Rar#65533;muri of the Sierra Tarahumara, the book is an illuminating journey through the southwest United States and northern Mexico.
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century--when the Spaniards introduced new foodstuffs, adding variety to the diet--and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments.
Located in the southern San Luis Valley of Colorado, the remote and relatively unknown town of Antonito is home to an overwhelmingly Hispanic population struggling not only to exist in an economically depressed and politically marginalized area, but also to preserve their culture and their lifeways. Between 1996 and 2006, anthropologist Carole Counihan collected food-centered life histories from nineteen Mexicanas--Hispanic American women--who had long-standing roots in the Upper Rio Grande region. ... The interviews in this book reveal that these Mexicanas are resourceful providers whose food work contributes to cultural survival.