Based on 25 years of research that combed every historical and
anthropological record of Native American ways, this unprecedented
culinary dictionary documents the food uses of 1500 plants by 220 Native
American tribes from early times to the present.
Like anthropologist Daniel E. Moerman’s previous volume, Native American Medicinal Plants, this extensive compilation draws on the same research as his monumental Native American Ethnobotany,
this time culling 32 categories of food uses from an extraordinary
range of species. Hundreds of plants, both native and introduced, are
described. The usage categories include beverages, breads, fruits,
spices, desserts, snacks, dried foods, and condiments, as well as
curdling agents, dietary aids, preservatives, and even foods
specifically for emergencies. Each example of tribal use includes a
brief description of how the food was prepared. In addition, multiple
indexes are arranged by tribe, type of food, and common names to make it
easy to pursue specific research.
An essential reference for anthropologists, ethnobotanists, and food
scientists, this will also make fascinating reading for anyone
interested in the history of wild and cultivated local foods and the
remarkable practical botanical knowledge of Native American forbears.
Hardcover, 456 pages, 100 line drawings