Milkweed soup, bannock, sofkee, fried yucca petals, spicewood tea and blue camas bulbs. These are just a few of the dishes north America's indigenous peoples have eaten over decades and centuries. Author Tim Murphy has collected a small sampling of these recipes for this book. Represented in this book are recipes from Apache, Inuit, Ojibwa, Odawa, Choctaw, Blackfoot, Cherokee, Tlingit, Metis, Navajo, Nez Perce, Yupik, Winnebago, Ojibwe, Coquille, Mandan, Chinook, Oneida, Hopi, Dakota, Kickapoo, Cheyenne, Yurok, Cree, Crow, Aleut, Seneca, Hidatsa, Ho Chunk, Maliseet, Shawnee, Grande Ronde, Seminole, Passamaquoddy, Iroquois, Pueblo, Ute, Wyandot, Mohawk and Sioux.
Author: Twitchell, James B.Book Type: NFLanguage: ENGLISHPublish Date: 2014/04/08Publisher Name: Columbia Univ Pr
Coming January 2005 Historic Dubuque; National Mississippi River Museum; Old Threshers Reunion; Eldon American Gothic House; Matchstick Marvels; horse archery; Winnebago factory; Mason City's Music Man; Algona Cattle Auction; pork farrowing; Bonaparte pottery discoveries; soybean harvest; biodiesel production; Loess Hills unique landscape; The Desoto National Wildlife Refuge; and Bertrand Shipwreck Museum.