American Indian food (Food in American History Series) PDF
Preview American Indian food (Food in American History Series)
A I F MERICAN NDIAN OOD Locations of major tribes in ad 1500, before any significant European contact. A I F MERICAN NDIAN OOD L M B INDA URRAY ERZOK Food in American History Greenwood Press Westport, Connecticut • London Library of Congress Cataloging-in-Publication Data Berzok, Linda Murray. American Indian food / Linda Murray Berzok. p. cm.—(Food in American history, ISSN 1552–8200) Includes bibliographical references and index. ISBN 0–313–32989–3 (alk. paper) 1. Indians of North America—Food. 2. Indians of North America—Eth- nobotany. 3. Food habits—North America. 4. Plants, Cultivated—North America. 5. Plants, Useful—North America. I. Title. II. Series. E98.F7B47 2005 394.1'2'08997—dc22 2004027858 British Library Cataloguing in Publication Data is available. Copyright © 2005 by Linda Murray Berzok All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2004027858 ISBN: 0–313–32989–3 ISSN: 1552–8200 First published in 2005 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America TM The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10 9 8 7 6 5 4 3 2 1 The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume. For Bob, husband and best friend, whose patience, love, support and editorial wisdom have made this book possible. CONTENTS Series Foreword ix Preface xi Acknowledgments xxi Chronology xxiii 1. Introduction: Food, History and Culture 1 2. Foodstuffs 49 3. Food Preparation, Preservation and Storage 97 4. Food Customs 127 5. Food and Religion 143 6. Concepts of Diet and Nutrition 171 Glossary 201 Selected Bibliography 205 Index 207 SERIES FOREWORD This series focuses on food culture as a way to illuminate the socie- tal mores and daily life of Americans throughout our history. These volumes are meant to complement history studies at the high school level on up. In addition, Food Studies is a burgeoning field, and food enthusiasts and food scholars will find much to mine here. The series is comprehensive, with the first volume covering American Indian food and the following volumes each covering an era or eras from Colonial times until today. Regional and group differences are dis- cussed as appropriate. Each volume is written by a food historian who is an expert on the period. Each volume contains the following: • Chronology of food-related dates • Narrative chapters, including Introduction (brief overview of period as it relates to food) Foodstuffs (staples, agricultural developments, etc.) Food Preparation Eating Habits (manners, customs, mealtimes, special occasions) Concepts of Diet and Nutrition (including religious strictures) • Recipes • Period illustrations • Glossary, if needed • Bibliography • Index
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