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CONTENTS Preface Time Line 1. Introduction: Food, History and Culture Before Invasion Six Regions, Six Foodways The Invasion: 1500 and Beyond European Culinary Introductions Uprooted from the Sacred Land Reservation Foodways Modern Era Renewal 2. Primary Foods Cultivated Crops Wild Plants-Greens Fungi Tubers Roots Water Plants Nuts Seeds Bulbs, Blossoms and Buds Wild Fruit Cactus Fruits Large Wild Game Small Wild Game Birds and Fowl Fish Mollusks and Crustaceans Fats and Oils Insects Sweeteners Seasonings Bark Beverages 3. Food Preparation, Preservation and Storage Cooking Equipment Food Processing Food Preservation and Storage 4. Food Customs Food Sharing Mealtimes Lifecycle Customs Taboos Hospitality Feasting Unusual Food Customs Food as Medicine 5. Food and Religion Early Origins of Religion Shared Themes and Beliefs Food Rituals Ceremonial Feasts Ceremonial Food and Drink Dance Fasting 6. Diet and Nutrition Nutritional Adaptation Native American Diets Gatherer-Hunter Diet Nutrition of the Forager-Hunter Diet The Agrarian Diet Nutritional Stress Glossary Selected Bibliography Subject Index
Library of Congress Subject Headings for this publication:
Indians of North America -- Food.
Indians of North America -- Ethnobotany.
Food habits -- North America.
Plants, Cultivated -- North America.
Plants, Useful -- North America.