Food Sovereignty the Navajo Way Cooking with Tall Woman / Charlotte J. Frisbie ; with recipes by Tall Woman and assistance from Augusta Sandoval.

Format:

Book

Author/Creator:

Frisbie, Charlotte Johnson, author.

Contributor:

Sandoval, Augusta, contributor.

Mitchell, Rose, approximately 1874-1977, contributor.

Language:

English

Subjects (All):

Navajo Indians--Nutrition.

Navajo Indians.

Navajo Indians--Food.

Navajo cooking.

Cooking--General.

Cooking.

Genre:

Cookbooks.

Electronic books.

Physical Description:

1 online resource (417 pages) : illustrations

Edition:

1st ed.

Place of Publication:

Albuquerque, [New Mexico] : University of New Mexico Press, 2018.

Summary:

"Around the world, indigenous peoples are returning to traditional foods and cooking methods to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. Food Sovereignty the Navajo Way 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 Food Sovereignty movement. Charlotte J. Frisbie documents the traditional foods and recipes of a Navajo woman and her family over almost a century. She uses fieldwork as well as historical research to trace the transition from the days when Navajos first gathered and hunted for most of their sustenance, through times when dry farming and livestock-mainly sheep and goats-became dominant, and on to a time when their diet was dominated by highly processed foods. Frisbie not only provides a historical overview of the Navajo diet and reflections on the current international Food Sovereignty movement but also explores Tall Woman's own story, including many of her traditional Navajo recipes."-- Provided by publisher.

Contents:

1. Overview of the Navajo Diet and Navajo Dietary Research

2. Subsistence Practices in Tall Woman's Family

3. Defeating Hunger by Making Something from the Earth: Cooking with Tall Woman

Introduction to the Recipes

Section 1 Wild Foods: Animals, Birds, and Insects; Nuts; Plants, Including Greens, Bulbs, and Roots, Leaves, Seeds, and Wild Grasses; Wild Vegetables; Berries; and Other Fruit

Section 2 Possible Additives: Culinary Ashes, Salt, Sweeteners, Yeast, Baking Powder and Baking Soda, Shortening or Grease, Clay (Dleesh), Gravy, and Cheese

Section 3 Cultivated Crops

Section 4 Cake, Breads, Dumplings and Marbles, Pancakes and Griddle Cakes, Flour Tortillas, Frybread, Poured Cornbread, Kneel-Down Bread, Paperbread, and Wheat Bread

Section 5 Meat (ʼAtsįʼ)

Section 6 Stews, Soups, and Mushes (ʼAtooʼ)

Section 7 Drinkable Substances (Dajidla): Water, Juices, Coffee, Teas, Milk, Drinks Made with Milk or Water, and Creamers

4. Reflections.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9780826358882

0826358888

OCLC:

988027993