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Author: Ira Jacknis Publisher: University of Washington Press ISBN: Category : Cooking Languages : en Pages : 516
Book Description
Despite the importance and fascination of its subject, this is the first book devoted to the Native cuisines of California. It includes the food-related sections from many hard-to-find sources. Representing all regions of modern California, these detailed descriptions present the full range of Native food from gathering through storage, processing, cooking, and eating, as well as the role of food in myth and ritual. Selections on changes in food customs introduce comtemporary essays and photographs by Native Californians. An introduction by anthropologist Ira Jacknis focuses on cooking and eating. This richly illustrated volume will appeal to everyone with an interest in cooking and the natural world.
Author: Ira Jacknis Publisher: University of Washington Press ISBN: Category : Cooking Languages : en Pages : 516
Book Description
Despite the importance and fascination of its subject, this is the first book devoted to the Native cuisines of California. It includes the food-related sections from many hard-to-find sources. Representing all regions of modern California, these detailed descriptions present the full range of Native food from gathering through storage, processing, cooking, and eating, as well as the role of food in myth and ritual. Selections on changes in food customs introduce comtemporary essays and photographs by Native Californians. An introduction by anthropologist Ira Jacknis focuses on cooking and eating. This richly illustrated volume will appeal to everyone with an interest in cooking and the natural world.
Author: Kent G. Lightfoot Publisher: Univ of California Press ISBN: 0520244710 Category : History Languages : en Pages : 513
Book Description
"Relevant, timely, and approachable, California Indians and Their Environment is an instant classic that should be invaluable for anyone interested in California's diverse natural and cultural landscapes and the future sustainability of the state."--Torben Rick, author of Human Impacts on Ancient Marine Ecosystems: A Global Perspective "California Indians and Their Environment stands respectfully on the shoulders of scholarly giants and demonstrates the cumulative power of cultural, historical, and scientific research. It is a remarkably inclusive and relevant text that is both highly informative of past indigenous life ways and identities and strikingly insightful into current environmental crises that confront us all."--Seth Mallios, author of The Deadly Politics of Giving: Exchange and Violence at Ajacan, Roanoke, and Jamestown "In this highly readable and insightful book, Lightfoot and Parrish show how the natural diversity of California not only influenced the contours of Indian lifeways, but was indeed augmented by burning and other practices, that were used to sustain indigenous economies. The ingenuity and skill with which California Indians managed and used natural resources underscores the need to infuse modern land-use policy with the knowledge of people whose ecological experiences in North America eclipse those of Euroamericans by a factor of forty."--Kenneth E. Sassaman, author of People of the Shoals: Stallings Culture of the Savannah River Valley "This book is a deeply informative and fascinating examination of California Indians' rich and complex relationship with the ecological landscape. Lightfoot and Parrish have thoroughly updated the classic book, The Natural World of the California Indians, with critical analysis of anthropological theory and methods and incorporation of indigenous knowledge and practices. It is a lucid, accessible book that tells an intriguing story for our modern times."--Melissa K. Nelson, San Francisco State University and President of The Cultural Conservancy "At once scholarly and accessible, this book is destined to be a classic. Framed around pressing environmental issues of concern to a broad range of Californians today, Lightfoot and Parrish provide an historical ecology of California's amazingly diverse environments, its biological resources, and the Native peoples who both adapted to and actively managed them."--Jon M. Erlandson, author of Early Hunter-Gatherers of the California Coast "California Indians and Their Environment fills a significant gap in our understanding of the first peoples of California. Lightfoot and Parrish take on the daunting task of synthesizing and expanding on our knowledge of indigenous land-management practices, sustainable economies, and the use of natural resources for food, medicine, and technological needs. This innovative and thought-provoking book is highly recommended to anyone who wants to learn more about the diverse traditions of California Indians."--Lynn Gamble, author of The Chumash World at European Contact "This innovative book moves understanding of the Native Peoples of California from the past to the future. The authors' insight into Native Californians as fire managers is an eye-opener to interpreting the ecological and cultural uniqueness of the region. Lightfoot and Parrish have provided the best introduction to Native California while at the same time advancing the best scholarship with an original synthesis. A rare feat!"--William Simmons, Brown University
Author: Robert F. Heizer Publisher: Univ of California Press ISBN: 9780520038967 Category : History Languages : en Pages : 290
Book Description
Describes patterns of village life, and covers such subjects as Indian tools and artifacts, hunting techniques, and food.--From publisher description.
Author: Krishnendu Ray Publisher: Univ of California Press ISBN: 0520952243 Category : Cooking Languages : en Pages : 328
Book Description
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.
Author: Chitrita Banerji Publisher: Bloomsbury Publishing USA ISBN: 1596917121 Category : Cooking Languages : en Pages : 292
Book Description
Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.
Author: Publisher: ISBN: Category : Endemic plants Languages : en Pages : 144
Book Description
In this cookbook, we invite you to experience the Native American cultures of Southern California through their foods. First-hand stories bring to life the rich history and the hopeful future of the native people of this area -- people who live in an ever-changing cultural and ecological landscape. Detailed recipes and photos showcase the diversity, health, and flavor of foods made from Southern California native plants. These recipes use native plants as primary ingredients, but are combined with other foods for added nutritional value, flavor, and beauty. We hope our recipes help you reconnect with the land through the gathering, gardening, and cooking of Native foods.
Author: Sarah Lohman Publisher: Simon and Schuster ISBN: 1476753954 Category : Cooking Languages : en Pages : 304
Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Vine Deloria, Jr. Publisher: Fulcrum Publishing ISBN: 1682752410 Category : Social Science Languages : en Pages : 288
Book Description
Vine Deloria, Jr., leading Native American scholar and author of the best-selling God is Red, addresses the conflict between mainstream scientific theory about our world and the ancestral worldview of Native Americans. Claiming that science has created a largely fictional scenario for American Indians in prehistoric North America, Deloria offers an alternative view of the continent's history as seen through the eyes and memories of Native Americans. Further, he warns future generations of scientists not to repeat the ethnocentric omissions and fallacies of the past by dismissing Native oral tradition as mere legends.
Author: Rachel Laudan Publisher: Univ of California Press ISBN: 0520286316 Category : Cooking Languages : en Pages : 488
Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Joyce Goldstein Publisher: Univ of California Press ISBN: 0520956702 Category : Cooking Languages : en Pages : 361
Book Description
In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
Author: Ira Jacknis
Author: Ira Jacknis
Author: Kent G. Lightfoot
Author: Robert F. Heizer
Author: Krishnendu Ray
Author: Chitrita Banerji
Author: 
Author: Sarah Lohman
Author: Vine Deloria, Jr.
Author: Rachel Laudan
Author: Joyce Goldstein