Download e-book for kindle: American Indian food (Food in American History Series) by Linda Murray Berzok

By Linda Murray Berzok

ISBN-10: 0313329893

ISBN-13: 9780313329890

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The foodways, beliefs and customs of each zone were markedly different from the others. Moreover, many practices were peculiar to single tribes. Although some anthropologists identify as many as seventeen culture areas, most narrow this down to six: Southwest, Northwest Coast, Great Plains, California/Great Basin/Plateau, Northeast and Southeast. In all but one zone, some tribe(s) practiced gathering-hunting exclusively, even when the majority of the neighboring tribes were practicing some farming.

The California tribes were relatively free of famine and lived in domed, thatched houses made of a framework of bent and tied poles. Great Basin. The number one wild plant food was pinyon nuts— really seeds from the pinyon pine. The pinyon crop failed too often to be called a staple. Many other seeds were harvested, along with a few roots dug with digging sticks in the north. The Paiute, Ute and Shoshone lived on wild plants and animals from the deserts and mountains. Deer was the most common hunted large game animal, along with mountain sheep and some antelope to the north.

They thought wheat vastly inferior to maize and were horrified when they saw the newcomers feeding corn, as they called it, to their pigs and cattle. When a French ship docked in the St. 4 “New World” foodstuffs held little attraction for Europeans as they were establishing their colonies, looking for gold, pursuing the fountain of youth and trading for furs. They sought to impose their own cultures on the continent, complete with their foods, preparation and utensils, so they would feel at home.

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American Indian food (Food in American History Series) by Linda Murray Berzok


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