Spirit of the Harvest: North American Indian Cooking

Spirit of the Harvest: North American Indian Cooking
Average customer rating:

Culinary Excellence That is Truly Authentic

some good food

Easy Recipes, Beautiful Photographs

BEST American cookbook yet!

A great marriage of Native American history and recipes.

Spirit of the Harvest: North American Indian Cooking
Martin Jacobs , and Beverly Cox
Manufacturer: Stewart, Tabori and Chang
ProductGroup: Book
Binding: Hardcover

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ASIN: 1556701861

Customer Reviews:

Culinary Excellence That is Truly Authentic .......2007-01-10

Great recipes...I orignally bought a copy of this book in 1994 and have tried virtually every recipe in the book. I subsequently purchased a copy in 2006 as a gift for a family member. I asked my family to consider a new tradition in 2006; replacing the standard Christmas dinner with a "Native Harvest" the outcome was brilliant. Consequently my entire family agreed to embrace this concept and pass it along to the children. We found inspiration in the recipes from this truly amazing cook book and an opportunity to honor our ancesters and Native American culture as a whole.

some good food.......2006-11-10

i loved the book it gives you many different ideas to make things out of the ordinary

Easy Recipes, Beautiful Photographs.......2002-01-05

This is a "must have" cookbook if you'd like to prepare authentic Native American food. The ingredients are easy to find in any well stocked grocery store, and the recipes are not difficult. No "weird" ethnic foods here- just good meals made with what's available. The historical background for the foods of different tribes is an interesting read. The photographs and drawings are absolutely beautiful- those alone are good reasons to purchase this book!

BEST American cookbook yet!.......1999-08-02

The photography is unbelievable and the recipes work! The book gives us a palatable way to enjoy the true native american way of cooking. I would highly reccomend this book to everyone that loves to experience the enjoyment of cooking new recepies and the even greater enjoyment of eating what they have re-created. A great book for all ages and ethnic backrounds. Good food and lots of it!

A great marriage of Native American history and recipes........1998-12-03

The explanations of the ceremonies when certain dishes were prepared and eaten gave insights into how Native Americans lived and celebrated life. I was surprised how much history was involved in the dishes I grew up eating and had assumed were of early American or European origin. History books never mention that our early indigenous people were gourmands.

One Spice, Two Spice: American Food, Indian Flavors

Average customer rating:

Far from Exquisite
Great Investment
American Food with an Indian Kick!
Fantastic

One Spice, Two Spice: American Food, Indian Flavors
Floyd Cardoz , and Jane Daniels Lear
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

Herbs, Spices & Condiments | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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Vij's: Elegant and Inspired Indian Cuisine
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Happy in the Kitchen: The Craft of Cooking, the Art of Eating
Arabesque: A Taste of Morocco, Turkey, and Lebanon

ASIN: 0060735015
Release Date: 2006-10-24

Book Description

Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memories—the food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each.

This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The results, however, are astonishing.

Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sautéed in a spicy blend of shallot, ginger, and chile—all of which can be made in no time flat. Other recipes—steak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green sauce—may require more marinating or cooking time, but the trade-off is Cardoz's three-star-restaurant cooking at home.

One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repetoire.

Customer Reviews:

Far from Exquisite.......2007-07-20

I really wanted to love this book but found myself disappointed. On the positive side, the author, a chef at a New York eatery, Tabla, sounds like a very interesting person. His introductions to the recipes share both his personal story and a little history about the recipe. Unfortunately, none of the recipes I tried justified the time or expense and effort in securing some of the more exotic ingredients. This is not to say that they were bad, they were fair to good. The lamb and chicken recipes were acceptable as was the cucumber soup. The book is heavy on fish but again, the result did not justify the effort. I was disappointed that there were no dessert recipes.

The book contains photographs but they have that dated feel one gets from the promotional magazines they keep in hotels. They are okay but far from exquisite, which describes this book.

Great Investment.......2007-02-05

Simply, it's a GREAT book. There are very few books of this category an d caliber in the market ( internationally). It may not be so very simple for a home maker to re create most of the dishes, but, cooking is a about an individual's personality. So, use the ideas contained and get an insight about what all went into the making of the great restaurant Tabla. A great learning tool for an avid cook who want s to play with the nuances of Indian cuisine - with a western perspective. I am sure this book and if there are more to follow will gather a place of importance in the world of Indian culinary references in the western hemisphere
I really wished the authors had put in some more pictures and nicer ( modernized) versions of their renditions at Tabla
Buy the book from amazon. com and not the third party =- you can make use of the free shipping program that amazon has ( if you buy something else too!)
AJ
( its a "kid's review since I did not want to give my identity... so, take it for what it's worth)

American Food with an Indian Kick!.......2007-01-23

I love the way this cookbook brings together two different cultures to produce amazing recipes. I actaully found this book easy to understand because of the full detailed glossary that explains all the indian spices (which not many indian cookbooks do!) My personal favorite recipe is the black pepper shrimp. I have tried this dish at the restaurant, Tabla, and would never think it is possible to make at home but it turns out that it's a really easy dish to prepare. If you want American food with an Indian kick I highly recommend this book!

Fantastic.......2007-01-19

This cookbook is extemely easy to follow. I would recommend it to everyone. The recipes are amazing and the stories behind them are very entertaining!

It Will Live Forever: Traditional Yosemite Indian Acorn Preparation

Average customer rating:

Great book, but a couple of corrections should be made about Indian people.
The only guide for processing acorn!
The absolute best guide to acorn processing
Food for bodies and spirits in Native woman's account

It Will Live Forever: Traditional Yosemite Indian Acorn Preparation
Beverly R. Ortiz , and Julia F. Parker
Manufacturer: Heyday Books
ProductGroup: Book
Binding: Paperback

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ASIN: 0930588452

Book Description

For centuries, the Yosemite Indians have been gathering acorns, drying and storing them, and pounding, winnowing, sifting, leaching, and cooking them in a highly evolved, elegant, and skillful process. _It Will Live Forever_ looks at Julia Parker, a Kashaya Pomo woman who married into the Yosemite Miwok tribe and is still practicing this traditional art as Indian women have done for generations. Along with demonstrating the various steps of acorn preparation, Julia reminisces about her life, from her early experience of being sent to Indian boarding school to her current job of demonstrating acorn preparation at Yosemite National Park.

_It Will Live Forever_ remains the only source of intimate descriptions of one of the most vital aspects of traditional California Indian life. It has sold more than 5,000 copies.

Customer Reviews:

Great book, but a couple of corrections should be made about Indian people........2006-02-25

This is a great book, but a couple of corrections should be made in reprint. Love the preperation of acorns, but Chief George Dick and his relative Lancisco Wilson were Paiutes and not Miwoks. Captain Sam on his 1928 California Indian Application which is a public document anyone can get at the National Archives states that he and his wife Susie Sam were Paiutes from Mono Lake area. On thier applicatons many of their children and grandchildren write that they are both Paiutes. The book is great and the author is one of the top writers about Indians of California, but that is one teenie-weenie problem that hopefully can be fixed in re-print. The rest of the book is a must read.

The only guide for processing acorn!.......2001-09-22

As a friend of Julia Parker, I know her gentle spirit to be true to the Old Ways. She grew up in the last days of the government-sponsered "Indian Schools" which basically stripped native children of their heritage and turned them into little white kids. So on the surface this book is a guide to processing acorn in the ancient ways of the native California Indians, but it's also testimony to Julia's spirit and the rediscovery of the life skills and spirituality of her people.

Acorn is central to The People -- it is the primary staple food of the Indians of California and sustained them through the winter. A bad crop of acorn meant possible starvation, so the food is treated with respect and tradition throughout the process of turning it from a bitter nut to a sweet flour for making soup or bread.

The book is beautifully photographed and gives detailed instructions for how to make acorn both the traditional way with a granite mortar and sand pit and the modern way with a blender and kitchen sink. I have watched the Indians of Yosemite Valley make acorn many times and have made acorn myself, so I can assure you that the instructions will help even beginners make acorn for themselves.

The absolute best guide to acorn processing.......1998-09-28

I spent years learning how to properly process acorns, so that they were yummy to eat. I tried all the recipes in the wild edible books, and my own experiments. Reading this book gave me the simple but crucial details I was missing to turn out good acorn every time. Its not hard, you just got to do it right. This book is the only one I know of that will show you all you need to know. Otherwise its a fairly bland book, with a little too much heroine worship by the author.

Food for bodies and spirits in Native woman's account.......1997-06-04

California Native Americans used acorn as a staple food, and still reverence it. "One must create a relationship with the tree, one must understand the ground which cherishes the fruit so lovingly." But that understanding is not mere words, it is a vast array of knowledge -- and a special technology of place. Julia Parker, Kashia Pomo, who married into the Yosemite Mono/Paiute family headed by elder Lucy Telles, spent many years learning the lifeways that Lucy taught by example.

Julia tells anthropologist, writer, and friend Beverly Ortiz the story. of acorn preparation through a seasonal round. It is Julia's story, but it is also the story of California Native women over thousands of years. Many photos (by Raye Santos, of Julia preparing acorns; family activities and people from the Telles and Parker family albums; and from 19th and 20th century Yosemite National Park Service collections) make clear the intricate technology these women developed. The process, followed step by step from the story and photos, is shown as part of a life-and-seasonal cycle. The acorns, gathered from the ground, should be dried for a year before being shelled and pounded into meal and flour. The meal is then leached of bitter tannin in shallow sand basins, then separated and cooked with hot rocks in water-tight woven baskets.

The careful explanation of each step in the long process of food preparation is enlivened by Julia's personal recollections of traditional family life, and the cultural/spiritual/social meanings of all the activities. This is a fascinating way to understand Native lifeways, full of life and meaning. Readers will understand, from this woman's inside view, why the book's title -- It will live forever -- is true. This is not an academic account of a dead past; it is a lifeway still alive. At Native events in California today, women still take the time and trouble to prepare this traditional food and experience their closeness to the earth, and their cultural survival as a people.

There is enormous contrast between this lively account of Native women, maintaining life, and the distancing, dead accounts by male anthropologists and historians, which mount Native cultures and lifeways with a freezing academic objectivity, as if they were bagged specimens dead and long gone. This book is highly recommended for young people, as an alternative to the deadly, boring, and incorrect accounts prepared for young people that purport to present archaic Native societies. Those awful books form a minor industry among textbook publishers. This book is a delicious antidote to such multicultural poisons. -- Reviewed by Paula Giese, editor, Native American Books (http://www.fdl.cc.mn.us/~isk/books/bookmenu.html)

Foods of the Southwest Indian Nations: Traditional & Contemporary Native American Recipes
Average customer rating:

Perfect.

Indians Nations Foods is Outstanding

Fantastic!

Beautiful Photographs and Fabulous Recipes!

Wonderful Work!

Foods of the Southwest Indian Nations: Traditional & Contemporary Native American Recipes
Lois Ellen Frank
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Hardcover

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ASIN: 1580083986

Book Description

In this gloriously photographed book, renowned photographer and Native American-food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.

Customer Reviews:

Perfect........2006-05-13

Beautiful in every way. Outstanding and much appreciated photos. Wonderful commentary. Authentic recipes.

The author should be very proud of this fine accomplishment and this book should be in every public library. In fact, I may send a copy to a politician to remind him that we all immigrated here from someone else- except the Native Americans. They should be the only ones who have the right to decide our immigration policy.

Indians Nations Foods is Outstanding.......2005-06-13

This book is practical and beautiful and takes a totally modern approach to historic cooking. One of the finest cookbooks ever published and one of the most beautifully printed books ever done. It is no wonder it got a James Beard award. It is a treasure to own and is a delgihtful gift. I live in the Southwest, I am a cook, and I love this book.

Fantastic!.......2003-10-12

From the beautiful cover to the very last page, the vibrant and enticing photographs lure you into cooking each and every delicious recipe. Lois Ellen Frank has made a current masterpiece of an ancient tradition native to our continent. This is truly a fantastic cookbook.

Beautiful Photographs and Fabulous Recipes!.......2003-10-03

I ordered 150 of these magnificent cookbooks for a large group of corporate meeting attendees and everyone loved them! I have never received more compliments on a meeting attendee gift. Ms. Frank does an incredible job of enlightening her readers on the cultures and culinary expertise of Native Americans. The photographs are so remarkable that you feel her dish sitting right in front of you. Not only did our group receive this most extraordinary cookbook, but Lois Ellen Frank and Walter Whitewater came to our event in Santa Fe and personalized every single cookbook for all 150 people! Ms. Frank was gracious enough to give personal attention to every individual and share stories of the successes of her cookbook. I could never have asked for a more successful event, thanks to the magnificent work of a culinary genius! Thank you Lois!

Wonderful Work!.......2003-05-27

Lois Ellen Frank conveys great passion for Native American culture in this book. An obviously well deserved win of the James Beard award. A wonderfuly delicious, colorful and informative writing on American Indian Foods!

How Indians Use Wild Plants for Food, Medicine and Crafts

Average customer rating:

How Indians Use Wild Plants for Food, Medicine and Crafts (Deluxe Clothbound Edition)
Lots of good information
Rating Correction
Thorough study, 1905-1925,Ojibwe Food, Medical, General uses

How Indians Use Wild Plants for Food, Medicine and Crafts
Frances Densmore
Manufacturer: Dover Publications
ProductGroup: Book
Binding: Paperback

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ASIN: 0486230198

Book Description

A renowned ethnologist with the Smithsonian Institution offers a fascinating wealth of material on nearly 200 plants that were used by the Chippewas of Minnesota and Wisconsin. The volume provides an emphasis on wild plants and their lesser-known uses. "A fascinating, well-illustrated study." — Grand Rapids Gazette. 33 plates.

Customer Reviews:

How Indians Use Wild Plants for Food, Medicine and Crafts (Deluxe Clothbound Edition).......2005-07-28

was paper back not cloth bound was listed wrong.

Lots of good information.......2002-04-16

I learned alot from reading this book. It's fairly short, and has lots of interesting tidbits. Though I feel it should be renamed--it doesn't deal with most indian cultures, but rather the Chippewa Indians, as they are who Frances Densmore made an extensive study of. The title is a bit misleading. One thing I felt that would have improved the book would have been a bit more of a clear listing of the information in the book, but then again, it is rather dated material.

Rating Correction.......2002-04-07

I haven't read this book, but after reading the previous review from the other reviewer, it seems clear she highly recommends this book and thus made a mistake with her 1-star rating. It seems a shame and unjust that sales of this book would suffer because of the reviewer's mistaken star rating when her review was positively glowing. So I'm going to balance things out -- at least this book will have a 3-star rating.

Thorough study, 1905-1925,Ojibwe Food, Medical, General uses.......1996-01-26

Densmore was liked and trusted by Native people, and had the advantage of Marry Warren English, an extraordinary Native woman living on the White Earth reservation as her interpreter and in many respects, co-author. Her book reflects information from (mostly) women of the White Earth, Mille Lacs, Red Lake, Cass Lake,Leech Lake reservtions of Minnesota, Lac Courte Oreilles, WI, and Manito Rapids, Canada, over a period of more than 20 years. Densmore had recorded many songs, including songs of the Midewewin (Grand Medicine Lodge) and explains that "Songs having been recorded, the Indian were willing to bring in the plants (that were sung with for healing) and to explain the manner of their use." Unlike male ethnobotanists, she developed a close relationships with the women, and participated on cooking, crafts, and ceremonies. The Native women found her another practiucal woman who was interested in recipes, sewing techniques and patterns, and how the day-to-day lives of families were lived. "The majority of the informants were women, and they became interested in describing the former methods of preparing vegetable foods" as well as uses for dyes, fibers, and medicines. Densmore got qwuite specific info (unlike most ethnobotanists) about such things as "scraping the bark away from the root," how long it was to be driend, how uch water to steep it in (informants brought her their pails, to measure). On the more technical side, Densmore got something most of the ethnobots don't bother with: the native names. She took info gathering about as far as you can go without computers, ith cross-referenced tables. (I am computerizing this for native students now). For each plant, she got a specimen and had it IDed by a botanist. Many plants were also analyzed, but the techniques of that period do not provide vbery good phytochmeical info. For those not interested in these aspects, still this book gives a very thorough and interesting picture of Anishnab eg (lakelands wooland peoples) way of life, recording many tnings that still happen here today. Fancxes Densmore, a musicologist rather than an anthro, had a strong feeling for the people and the places. She writes "In June the air is sweet with wild roses and in midsummer the fields are beautiful with red lillies, bluebells, and a marvelous variety of color. In autumn, the sumac flings its scarlet across the landscape, and in winter, there are miles of untrodden snow. The northern woodland is a beautiful country, and knowing it in all its changin seasons, one can not wonder at the poetry that is so inherent a part of Chippewa thought." This well expresses the spirit in which she approached her researches among Indian people, and it is quite a different attidue than male anthros (and scientific ethnobotanists) have. Yet this book is an outstanding example for its time, and up to the easy avilabity of computers to ordinary people, of scientific, as well as literary, work. A bargain at Dover's pric, even though there are mail order sources offering it $1 cheaper. Very highly recommended to anyone interested in real (rather than fantasy) Native traditional life. I don't hve time to write reviews of her other books (I have msot of them), but recommend them all very highly, not only the "Chippewa" (Ojibwe, Anishinaabeg) ones. She brought the same spirit to all of them, and learned and preserved many details of the beauty of native life at those times, things no one else in the white world was interested in then, and perhaps they still aren't.

Average customer rating:

Don't Be an Idiot...
Still useful survey by noted herbalist

Earth Medicine, Earth Food
Michael A. Weiner
Manufacturer: Ballantine Books
ProductGroup: Book
Binding: Paperback

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Accessories:

RESPeRATE Blood Pressure Lowering Device
Airborne Effervescent Health Formula, Original Orange, 10 Tablets (Pack of 3)

ASIN: 0449905896
Release Date: 1990-12-12

Book Description

Long before there was pharmacology as we know it, the North American Indians cured illness and maintained health by natural means, using the healing plants of the forest, desert, and seashore. Their discoveries continue to have impact on modern medicine: over 25 percent of all prescription drugs contain plant derivatives, and the mainstream medical establishment is acknowledging the effectiveness of herbal remedies in treating certain illnesses.

Earth Medicine, Earth Food is an A-to-Z reference to the plant remedies and wild foods used by the Indians. Organized by condition -- from allergies to female complaints to wounds -- it explains which plants were used by different tribes to treat specific maladies, how they were prepared, and how to identify them in the wild. You'll learn that:
-- The Catawba Indians treated back pain with a tea of arnica roots
-- The Iroquois and Mohegans used the boneset weed for colds and fever
-- The Blackfoot Indians applied a paste of scarlet mallow to burns as a cooling agent
-- The Menominees cured insomnia with a tea steeped from the leaves of the partridge berry plant
-- The Onondagas drank pennyroyal tea for headache

Earth Medicine, Earth Food also discusses non-animal food sources consumed by the Indians such as nuts, seeds, berries, and ferns, and examines the relevance of traditional dietary patterns to the way we eat now.

With over 160 detailed illustrations of plants as they are found in nature, Earth Medicine, Earth Food belongs on your shelf next to such works as Food and Healing Traditional Foods Are Your Best Medicine, and guides to Chinese medicine.

Customer Reviews:

Don't Be an Idiot..........2005-08-08

I think that you would be very stupid to pass up this book based solely on the writer's political affiliation. If I did this, I wouldn't read HALF of the books that I read.

Still useful survey by noted herbalist.......1997-06-08

Emphasis is on native North American uses of plants for medicines rather than foods, though a last section covers this briefly but interestingly.

Book is organized by condition or problem, listing herbal remedies of various tribes for each. How they were prepared -- no info. Methods of identification (b&w sketches, not always clear). An The majority of plant medicines were women's, (not "shaman's"). Few remedies were comprised of only one plant. Most medicines were complex mixes of several parts of different plants, picked at different times, prepared in diffeernt ways, and mixed in strict proportions, given in careful dosages if taken internally.

Last (Foods) section of the book is more interesting, and least dangerous (should the reader be tempted to experiment) . The plants shown and told about there are usable today.

Plants are indexed by common and botanical names, and grouped as "remedies" for problem medical conditions which no one should try to use. No Indian names for any plant.

Black and white drawings of many (but not all) plants are of varying quality, seem ot have been taken from old herbals. None are much good for field identifications. Plants are not shown in different growth stages or seasons, though many must be IDed at one time then picked or dug at another (usually late fall, when they have lost all leaves or perhaps withered entirely from a bulb).

Weiner did all research for this book from old printed materials. There is no indication he had ever met or spoken with an Indian person, though he lived some years in Fiji doing research for another book. Most old ethnobotany writings were compiled by male anthros who were more interested in shamans performing than in women, who held and used and knew most of the pharmacopeia. Men couldn't really tell these guys much, and they didn't bother interviewing women, for the most part. Then too, few Native women in the 19th century would have spoken to visting anthros about anything.

Thus most of our real knowledge beyond what oral tradition and practical use preserved comes from a handful of 19th and early 20th century women anthros who were interested in women's knowledge and were trusted: Frances Densmore, Mathilde Coxe Stephenson.

Yankton scholar Vine Deloria, Jr, liked Weiner's book, but I think it is shallow. It tends to suggest that Native herbal medicine was simplistic and ineffective. The food sections suggest this is archaic stuff nobody prepares or eats today -- untrue. I find page numbers close to the center of the book (and missing on many pages) maddening when one must constantly flip back and forth between indexes. It bewilders me that only common names are used in the body text, you must look up botanic names in one of the indexes. It would have been easy enough to run them in parenthetically, next to the entry for the plant.

Still he doesn't get into garbled mysticism, and that's a break. It is the case that plant remedies require care, thanks, prayer, and respect, which is best not discussed except in very general ways in print.

Customer Reviews:

Excellent reference & delightful, usable guide book!.......1999-09-02

NATIVE HARVESTS is a popular work of ethnobotany! Well-illustrated with pen & ink botanicals by the author, this little book has become a leading guide book & teaching text - used in high schools, colleges, environmental & national parks centers, & on Indian reservations. Fortunately is has been expanded by the author in a new "20th birthday edition" now available as Native Harvests: American Indian Wild Foods & Mushrooms, published in November 1998 by the Institute for American Indian Studies in Washington, CT (250-pages) 860-868-0518. Color folio included! Outstanding!

Keeping Heart on Pine Ridge: Family Ties, Warrior Culture, Commodity Foods, Rez Dogs and the Sacred

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Keeping Heart On Pine Ridge:Family Ties, Warrior Culture, Commodity Foods, Rez Dogs and the Sacred
Keeping Heart
Telling it like it is
Keeping Heart on Pine Ridge
Real Life Moments

Keeping Heart on Pine Ridge: Family Ties, Warrior Culture, Commodity Foods, Rez Dogs and the Sacred
Vic Glover
Manufacturer: Native Voices
ProductGroup: Book
Binding: Paperback

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ASIN: 1570671656

Book Description

This title was among the winners of the 2006 Skipping Stones Honor Awards for Multicultural & International Awareness Books. Keeping Heart on Pine Ridge is an intimate look at contemporary life with the Lakota people on Pine Ridge Indian Rerservation, near the Black Hills in South Dakota. Insightful stories of compassion, despair, humor, and spiritual growth are drawn from two years of daily life in a strong and tormented community. Firsthand accounts of sundances, commodity foods, sweat lodges, drunken driving, and the Sacred provide the fabric through which Glover weaves his incisive wit and wisdom on the social and political forces that have challenged his people and made them stronger.

Customer Reviews:

Keeping Heart On Pine Ridge:Family Ties, Warrior Culture, Commodity Foods, Rez Dogs and the Sacred.......2005-11-28

A group from our church has gone to Pine Ridge on Mission trips for the past three years and we have gotten to know quite a few people there. We always seem to have gained more than we have given during our week stay. This book tells it how it is for much of the population on the Pine Ridge Reservation. It is a very helpful book for the leaders of our Mission to share with others that are joining us. We love the people there. They focus on what really matters in life and brings us back to where we all need to live. Most of us are so far removed from nature, family, giving our all to each other. This book shows us how and points out how far removed we are. It really brings questions to the way that I am living my life. It points out just how differently I need to live to become apart of life as Jesus would want me to live it.
Thank you, Vic Glover. And thank you to our Native brothers and sisters.

Keeping Heart.......2005-02-01

This is a beautiful collection of short stories and is a real life account of living on in Indian reservation in todays modern times.
Vic Glover has an amazing talent and style of writing that 'just takes you right there'.
With much humour and sadness, Vic takes you on a journey, that whets the appetite, always leaving you wanting to read more.
This is a great read, I highly recommend it.

Telling it like it is.......2004-12-23

A moving glimpse into the everyday lives of the people that live on Pine Ridge. The blending of Lakota spirituality into the challenges of life in an impoverished society is outstanding!

Keeping Heart on Pine Ridge.......2004-12-12

A must read for anyone interested in what life on a western Rez is really about. BroVic captures the humor and pathos of daily life in a marvelously clear, straightforward way that simutaneously makes you wish you were there to share in it and glad that you're not.

Real Life Moments.......2004-12-11

I lived on a rez for 7 years, but I could never convey to others the texture of living there. Vic Glover can. This is a beautiful bouquet of real life vignettes, interwoven and told with an honest voice. Vic writes with nothing to hide, and that makes these stories so rich and visceral.

And it's damn cheap, like me. Perfect for Christmas presents. I'm gonna order some more copies.

Foods of the Americas: Native Recipes and Traditions

Average customer rating:

Awesome Chef, awesome book
Foods of the Americas:Native Recipes and Traditions

Foods of the Americas: Native Recipes and Traditions
Fernando Divina , and Marlene Divina
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Native American | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 1580082599

Book Description

The culinary traditions of the native peoples of the Americas are celebrated in this lavish book produced in association with the Smithsonian National Museum of the American Indian. Written by chef Fernando Divina and Marlene Divina, who is of Chippewa heritage, FOODS OF THE AMERICAS presents 140 modern recipes that incorporate a wide array of foods cultivated by native people throughout North and South America. The book also includes nine illustrated short essays by native writers that provide an American Indian perspective on a variety of indigenous food traditions. Illustrated with food photographs as well as images from the museum's vast collections, the book is being published to coincide with the opening of the museum's flagship site on the National Mall on September 21, 2004.

Customer Reviews:

Awesome Chef, awesome book.......2005-11-25

I work for Chef Divina, and we make a lot of the dishes from this book in the restaurant. The Wild Rice and Corn Fritters are a huge hit. Also the Huckleberry Sorbet is to die for! He wrote this book with his wife, they also won a James Beard Award for this book as well. This chef is awesome to work with and someone I look up to and hope to be like.

Foods of the Americas:Native Recipes and Traditions.......2005-09-15

Some modern twists that make it user friendly in local supermarkets.Very Educational and great techniques used.

American Indian Food (Food in American History)

Average customer rating:

In-depth coverage of the history of American Indian foods and traditions

American Indian Food (Food in American History)
Linda Murray Berzok
Manufacturer: Greenwood Press
ProductGroup: Book
Binding: Hardcover

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Similar Items:

Food in Colonial and Federal America (Food in American History)
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ASIN: 0313329893

Book 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.

Customer Reviews:

In-depth coverage of the history of American Indian foods and traditions.......2005-07-06

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.

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