The Modern Navajo Kitchen PDF Download

Author: Freddie Bitsoie
Publisher: Abrams
ISBN: 1647002524
Category : Cooking
Languages : en
Pages : 403

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Book Description
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

Author: Alana Yazzie
Publisher: Wellfleet
ISBN: 1577154673
Category : Cooking
Languages : en
Pages : 199

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Book Description
The Modern Navajo Kitchen spotlights Navajo cuisine and culture with over 50 recipes.

Author: Charlotte J. Frisbie
Publisher: University of New Mexico Press
ISBN: 0826358888
Category : Social Science
Languages : en
Pages : 417

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Book Description
Around the world, indigenous peoples are returning to traditional foods produced by traditional methods of subsistence. The goal of controlling their own food systems, known as food sovereignty, is to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. This is the first book to focus on the dietary practices of the Navajos, from the earliest known times into the present, and relate them to the Navajo Nation’s participation in the global food sovereignty movement. It documents the time-honored foods and recipes of a Navajo woman over almost a century, from the days when Navajos gathered or hunted almost everything they ate to a time when their diet was dominated by highly processed foods.

Author: Beverly Cox
Publisher: Echo Point Books & Media
ISBN: 9781635619157
Category :
Languages : en
Pages : 256

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Book Description
Presenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land.

Author: Lois Ellen Frank
Publisher: Random House Value Pub
ISBN: 9780517147504
Category : Cookery, American
Languages : en
Pages : 160

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Book Description

Author: Marcia Keegan
Publisher: Clear Light Pub
ISBN: 9780940666030
Category : Cooking
Languages : en
Pages : 120

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Book Description
Includes recipes and food lore of both Navajo and Pueblo Indian cultures

Author: Sean Sherman
Publisher: U of Minnesota Press
ISBN: 1452967431
Category : Cooking
Languages : en
Pages : 280

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Book Description
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Author: Traci Brynne Voyles
Publisher: U of Minnesota Press
ISBN: 1452944490
Category : Social Science
Languages : en
Pages : 333

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Book Description
Wastelanding tells the history of the uranium industry on Navajo land in the U.S. Southwest, asking why certain landscapes and the peoples who inhabit them come to be targeted for disproportionate exposure to environmental harm. Uranium mines and mills on the Navajo Nation land have long supplied U.S. nuclear weapons and energy programs. By 1942, mines on the reservation were the main source of uranium for the top-secret Manhattan Project. Today, the Navajo Nation is home to more than a thousand abandoned uranium sites. Radiation-related diseases are endemic, claiming the health and lives of former miners and nonminers alike. Traci Brynne Voyles argues that the presence of uranium mining on Diné (Navajo) land constitutes a clear case of environmental racism. Looking at discursive constructions of landscapes, she explores how environmental racism develops over time. For Voyles, the “wasteland,” where toxic materials are excavated, exploited, and dumped, is both a racial and a spatial signifier that renders an environment and the bodies that inhabit it pollutable. Because environmental inequality is inherent in the way industrialism operates, the wasteland is the “other” through which modern industrialism is established. In examining the history of wastelanding in Navajo country, Voyles provides “an environmental justice history” of uranium mining, revealing how just as “civilization” has been defined on and through “savagery,” environmental privilege is produced by portraying other landscapes as marginal, worthless, and pollutable.

Author: Phyllis Hughes
Publisher:
ISBN: 9780890130940
Category : Cooking
Languages : en
Pages : 64

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Book Description
This bestselling cookbook and curio is the definitive collection of Pueblo Indian cooking. It's all here--from savory Chickpea Soup to sweet Piñon Nut Cake dripping with honey.

Author: C. Leon Wall
Publisher: [Phoenix, Ariz.] : United States Department of the Interior, Division of Education, Bureau of Indian Affairs
ISBN:
Category : Navajo language
Languages : en
Pages : 86

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Book Description
In response to a recent surge of interest in Native American history, culture, and lore, Hippocrene brings you a concise and straightforward dictionary of the Navajo tongue. The dictionary is designed to aid Navajos learning English as well as English speakers interested in acquiring knowledge of Navajo. The largest of all the Native American tribes, the Navajo number about 125,000 and live mostly on reservations in Arizona, New Mexico, and Utah. Over 9,000 entries; A detailed section on Navajo pronunciation; A comprehensive, modern vocabulary; Useful, everyday expressions.