Table of contents for American Indian food / Linda Murray Berzok.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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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.