Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest

Description:

Indigenous peoples have always made the most of nature’s gifts. Their menus were truly the “original local,” celebrated here in 135 home-tested recipes paired with stories from tribal activists, food researchers, families, and chefs. Chapters devoted to wild rice, and corn, make clear the crucial role these foods play in Native cultures. The bounty of the region's lakes and streams insipre flavorful combinations and fierce protection of resources. Health concerns have encouraged Ojibwe, Dakota, and Lakota cooks to return to, and revise, recipes for bison, venison, and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Winnebago, Menominee, Potawatomi, and Mandan gardeners and harvesters.

subjects: American Indian Cooking,  Mandan Indians,  Ojibwe Wild Rice,  Ojibwa Wild Rice,  Native American Cookbook,  American Indian Cookery,  Lakota Sioux Indians,  Potawatomi Indians,  Menominee Indians,  Chippewa Wild Rice,  Native American Stories,  American Indian Cookbook,  Dakota Sioux Indians,  Winnebago Indians,  Indians of North America,  Ojibwa Indians,  Native American Cookery,  Food,  Ojibwe Indians,  Native American Cooking,  Chippewa Indians,  American Indian Stories,  Indian cooking,  Local foods,  Cooking, american, midwestern style,  COOKING / Regional & Ethnic / Native American,  COOKING / Regional & Ethnic / American / Middle Western States,  SOCIAL SCIENCE / Ethnic Studies / Native American Studies

Places: Upper Midwest