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American Indian Food
Linda Murray Berzok
Book Code: GR2989
ISBN: 0-313-32989-3
ISBN-13: 978-0-313-32989-0
248 pages, map; photos
Greenwood Press
Publication: 4/30/2005
List Price: $51.95 (UK Sterling Price: £29.95)
Discount Price: $36.37 Greenwood Press Fall 2008 Backlist Sale. Use code 0826. Save 30%. Ends 12/31/2008.
Availability: In Stock
Media Type: Hardcover
Also Available: Ebook
Trim Size: 6 1/8 x 9 1/4
Subjects:
Series Title: Food in American History
Reviews:
  • [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     November 1, 2005
  • 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     August 2005
  • 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     July 2005
Description: The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples 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 foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or preserved for lean winters. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops, such as wheat and grapes, 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 western barbeque. The scope is comprehensive, covering the six major regions, from prehistory until today. Chapters on the foodways 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.
Table of Contents:
  • Preface
  • Timeline
  • Introduction: Food, History, and Culture
  • Primary Foods
  • Food Preparation, Preservation, and Storage
  • Food Customs
  • Food and Religion
  • Diet and Nutrition
  • Glossary
  • Selected Bibliography
  • Subject Index
LC Card Number: 2004027858
LCC Class: E98
Dewey Class: 394
PDF Catalogs:
Sale Catalog 2008.pdf
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