Foods of the Americas: Native Recipes and Traditions

$28.00 each

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Highlights indigenous ingredients, traditional recipes and contemporary recipes with ancient roots.



For many American Indians, food is more than sustenance—it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn—where these indigenous staples flourish, they have become a central part of Native American ceremonies and creations stories.

This illuminating book, produced in association with the Smithsonian’s National Museum of the American Indian, celebrates the amazing diversity of the original foods of North, Central and South America. Foods of the Americas  highlights indigenous ingredients, traditional recipes and contemporary recipes with ancient roots.

Written by chef Fernando Divina and his wife Marlene Divina (who is of Chippewa, Cree and Assiniboine heritage), Foods of the Americas includes 140 modern recipes representing tribes and communities from all regions of the Americas. Some of the specialties are:

  • Fry Bread
  • Turkey with Oaxacan Black Mole
  • Wild Rice and Corn Fritters
  • Venison with Juniper and Wild Huckleberry Sauce
  • Chilean-Style Avocado and Shrimp Salad

To compliment the recipes, Foods of the Americas also features nine illustrated short essays by American Indian writers who offer personal insights into a variety of indigenous food traditions. With enticing food photography and images from the museum’s collection, Food of the Americas is not only an innovative tribute to the foods of the Western Hemisphere but also a gorgeous testament to the Native contribution to American cuisine.

 


Author: Fernando and Marlene Divina

Illustrations: Color photos by Maren Caruso

Binding Availability: Paperback

Published: 2004

Tribes/Ethnic Groups: Various