Record details

• ISBN: 9780816699797 (hardcover)
• Physical Description: 225 pages : illustrations ; 26 cm
• Publisher: Minneapolis : University of Minnesota Press, [2017]

Content descriptions

Bibliography, etc. Note:

Includes bibliographical references and index.

Formatted Contents Note:

Introduction. How to use this book -- (Not) fry bread -- Fields and gardens. Locavores and trade-a-vores -- Hopniss -- Wild greens -- Corn mushrooms -- Gete Okosomin-big old squash -- Beans -- Sunchokes -- The language of corn -- Teosinte -- Amaranth -- Wozupi-an Indigenous farm of the Mdewakanton Tribe, Minnesota -- Prairies and lakes. Wild rice -- Mushrooms -- Timpsula -- Red Lake Walleye-the good fish story -- Cattails -- Rendering duck or goose fat -- Rabbit -- Bison -- The noble way to hunt -- Braising, an ancient method -- Tanka -- Taniga -- Nature's sweets, teas, and refreshing drinks. Edible flowers -- Chestnuts -- Ricing moon -- Sunflowers -- Tobacco -- The firewater myth -- The Indigenous pantry. Ramps -- Tapping trees-more than maple -- Maple wine and vinegar -- Staghorn sumac -- Mineral salt -- Indigenous partners and guides. Chef Rich Francis -- Chef Karlos Baca -- Nourishing tradition -- Chef Lois Ellen Frank -- Chef Andrea Murdoch -- Chef Brian Tatsukawa -- Chef Freddie Bitsoie -- Felicia Cocotzin Ruiz -- Valerie Segrest -- Feasts of the moon. Spirit plate.

Search for related items by subject

Subject:

Indigenous peoples > Food.
Indigenous cooking.

Genre:

Cookbooks.