Modern Native Feasts

Modern Native Feasts Author Andrew George
ISBN-10 9781551525082
Release 2013-10-14
Pages 176
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Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière. Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century. Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.



A Feast for All Seasons

A Feast for All Seasons Author Andrew George, Jr.
ISBN-10 9781459608306
Release 2010-11-26
Pages 224
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Traditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George, of the Wet'suwet'en Nation in Canada, is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In A Feast for All Seasons, written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures, and acknowledgment of the spiritual power that food can have in our lives. The 120 recipes include delectable, make-at home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear. This unique cookbook pays homage to an enduring food culture? grounded in tradition and the power of nature? that transcends the test of time.



Where People Feast

Where People Feast Author Dolly Watts
ISBN-10 9781458753816
Release 2010-05-07
Pages 308
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The food traditions of North America's indigenous peoples are centuries-old and endure to this day. Feasts that include a bounty of land and sea are the focal point of celebrations and ceremonies; for many, food is what connects them to family, community, and the afterlife. Where People Feast, one of the few indigenous cookbooks available, focuses on Canadian west coast Native cuisine, which takes advantage of the area's abundant seafood, game, fruits, and vegetables - with ingredients both exotic (oolichan, venison, grouse) and common (salmon, crab, berries). Dolly Watts and her daughter Annie are from the Gitk'san First Nation in British Columbia, and are the proprietors of the Liliget Feast House in Vancouver, the only First Nations fine dining establishment of its kind. For almost two decades, Dolly and (later) Annie have focused on serving Native cuisine that is both traditional and modern; while many recipes are steeped in history, others are contemporary takes that acknowledge other cuisines both near and far. The book includes 16 full-colour photographs, and 120 delectable dishes that can be easily replicated by chefs at home; the authors also offer plenty of handy suggestions and substitution ideas. For Dolly and Annie, Where People Feast is the culmination of a lifetime's work dedicated to introducing people to the extraordinary foods that are truly North American. Recipes include Smoked Salmon Mousse, Indian Tacos, Venison Meatballs, Alder-Grilled Breast of Pheasant, Blackberry-Glazed Beets, Wild Rice Pancakes, Seaweed and Salmon Roe Soup, and Wild Blueberry Cobbler.



A Cherokee Feast of Days

A Cherokee Feast of Days Author Joyce Sequichie Hifler
ISBN-10 0933031688
Release 1992
Pages 412
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Joyce Sequichie Hifler offers a book of daily meditations drawn from her own rich Cherokee heritage and that of other tribes.



Land of Feast and Famine

Land of Feast and Famine Author Helge Ingstad
ISBN-10 0773509119
Release 1992
Pages 332
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Helge Ingstad's life in the Canadian Arctic spanned the 1920s and 1930s. He describes the native companions and fellow trappers with whom he shared adventures and relates stories of numerous hunts and how he learned first hand about beaver, caribou, wolf and other wildlife.



New Feast

New Feast Author Lucy Malouf
ISBN-10 1742708420
Release 2014-11-01
Pages 272
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The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to a diverse collection of delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavour combinations and the importance of colour and texture. The recipes are new interpretations of Middle Eastern Food, inspired by the spirit of generosity and sharing that characterises the region. Think Glazed apple-raisin fritters, zucchini blossom and preserved lemon risotto with ricotta and parmesan or Griddled broccolini with almonds and harissa butter. The Malouf's have you covered with sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes - to name but a few. Full of stunning photography of food and scenery, New Feast offers a rich and diverse compendium of recipes in a beautiful, cloth-bound package.



Twain s Feast

Twain s Feast Author Andrew Beahrs
ISBN-10 9781101434819
Release 2010-06-24
Pages 336
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One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.



Full Moon Feast

Full Moon Feast Author Jessica Prentice
ISBN-10 9781603580199
Release 2012-04-05
Pages 374
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Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment. In Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons. Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering--physical, emotional, cultural, communal, and spiritual--born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities. But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world. Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.



A Taste of Paradise

A Taste of Paradise Author Susana Lewis
ISBN-10 9781938318009
Release 2012-03-24
Pages 184
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A Taste of Paradise is a guide to the preparation of delicious, easy to prepare foods with rich and authentic Caribbean flavors. These traditional foods form a natural, healthful diet with meals that are highly flavored and satisfying. The book provides over 200 traditional recipes for great tasting foods, many prepared with coconut cream. This book is more than an encyclopedia of traditional Dominican dishes. It explains how to prepare dishes, the selection and storage of tropical fruit, how to prepare plantains and cassava for cooking and how to obtain the most health benefit from foods. For example, it gives secrets on how to cook beans that are smooth and creamy and which avoid the formation of excess intestinal gas. This book was co-authored by a medical doctor board certified in preventive medicine



Decolonize Your Diet

Decolonize Your Diet Author Luz María Calvo
ISBN-10 1551525925
Release 2015
Pages 260
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International Latino Book Award winner, Best Cookbook A return to indigenous Mexican-American cooking: delicious recipes for physical and spiritual healing. More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through centuries of history to reclaim heritage crops as a source of protection from modern diseases. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Mexicans and Latinos/as living in the US and Canada need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual connection. This vegetarian cookbook features more than 100 colourful, delicious recipes inspired by indigenous ingredients and knowledge, such as Red Pozole with Medicinal Mushrooms, Healing Green Chileatole, Amaranth Corn Tortillas, and Prickly Pear Chia Fresca. Steeped in history, but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the energizing, healing properties of a plant-based Mexican-American diet. Full-colour throughout.



Everything You Wanted to Know about Indians But Were Afraid to Ask

Everything You Wanted to Know about Indians But Were Afraid to Ask Author Anton Treuer
ISBN-10 9780873518628
Release 2012
Pages 190
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More than one hundred stereotype-debunking questions--thoughtful, awkward, and searching--answered with solid information, humor, and compassion.



House Most High

House Most High Author A. R. George
ISBN-10 0931464803
Release 1993
Pages 209
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House Most High has been writing in one form or another for most of life. You can find so many inspiration from House Most High also informative, and entertaining. Click DOWNLOAD or Read Online button to get full House Most High book for free.



Chiefly Feasts

Chiefly Feasts Author Aldona Jonaitis
ISBN-10 1550544802
Release 1996-01-01
Pages 300
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The magnificent collection of art made by the Kwakiutl Indians of northern Vancouver Island and the nearby mainland, assembled in the late nineteenth and early twentieth centuries for the American Museum of Natural History, lies at the heart of 'Chiefly Feasts.' More than one hundred objects from the American Museum and other collections are illustrated in full color, and extended captions incorporating information provided by many members of the Kwakiutl community describe their history and acquisition.



Social Issues in Contemporary Native America

Social Issues in Contemporary Native America Author Hilary N. Weaver
ISBN-10 9781317053897
Release 2016-04-01
Pages 252
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Hilary Weaver has drawn together leading Native American social workers, researchers, and academics to provide current information on a variety of social issues related to Native American children, families, and reservations both in the USA and in Canada. Divided into four major sections, each containing an introduction, this book places the historical foundations of Native American social work in context in order to fully provide the reader with a comprehensive survey on various aspects of working with Native American families; community health and wellness; and community revitalization and decolonization. This groundbreaking volume should be read by both educators and students in social work and other helping professions in the USA and Canada as well as all human service professionals working with Native Americans.



The Health of Native Americans

The Health of Native Americans Author T. Kue Young
ISBN-10 0195073398
Release 1994
Pages 275
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In order to study the health status of Native Americans, the unique characteristics of this population must be fully considered. This book provides a comprehensive review of the health of Native Americans in the United States and Canada. Historical trends in population and health status from pre-European contact to the present are thoroughly examined within three categories: infectious diseases, chronic diseases, and injuries. The etiology and pathogenesis of different diseases are discussed, and genetic and environmental risk factors are considered. The book also compares the incidence of disease among Native Americans and non-Native Americans, examines variations among Native Americans belonging to different geographical, cultural and linguistic groups, and reviews control and prevention strategies. On a broader level, the purpose of this book is to integrate the approaches of anthropology and epidemiology in order to demonstrate the interaction of biology and culture on disease causation, distribution, and control. Attention to both perspectives offers a promising approach to understanding and improving the health status of Native Americans.



The Jungle Effect

The Jungle Effect Author Daphne Miller, M.D.
ISBN-10 9780061844607
Release 2009-10-13
Pages 384
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Why do the relatively poor native populations in Mexico and Africa have such low levels of the chronic diseases that plague the United States? Why is the rate of seasonal affective disorder in Iceland—a country where dreary weather is the norm—so low? Why is it that older women in Okinawa have such low breast cancer rates that it is not considered cost-effective for them to get screening mammograms? The Jungle Effect has the life-changing answers to these important questions, and many more. Whether it's the heart-healthy Cretan diet, with its reliance on olive oil and fresh vegetables, the antidepressive Icelandic diet and its extremely high levels of omega-3s, the age-defying Okinawa diet and its emphasis on vegetables and fish, or the other diets explored herein, everyone who reads this book will come away with the secrets of a longer, healthier life and the recipes necessary to put those secrets into action. The Jungle Effect is filled with inspiring stories from Dr. Miller's patients, quirky travel adventures, interviews with world-renowned food experts, delicious (yet authentic) indigenous recipes, and valuable diet secrets that will stick with you for a lifetime.



Seaweed Salmon and Manzanita Cider

Seaweed  Salmon  and Manzanita Cider Author Margaret Denise Dubin
ISBN-10 1597140783
Release 2008
Pages 121
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The foods and food lore of Native California