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Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
Celebrating Thanksgiving and Native American Heritage Day this week highlights the importance of recognizing indigenous cuisines in the U.S. and the authentic, sustainable food it offers.
Native American cuisine (14 C, 81 P) Pages in category "Indigenous cuisine of the Americas" The following 20 pages are in this category, out of 20 total.
Cornmeal flatbread, a dish of Native American origin. [88] [89] Parker House roll: Northeast Boston, Massachusetts A bread roll that was invented at the Parker House Hotel in Boston during the 1870s. [90] It may be served as a side dish. Pistolette: South Louisiana A pistolette is either of two bread-based dishes in Louisiana cuisine.
Menominee chef Francisco Alegria, 39, wants people to rethink Indigenous food. “I would like to see wild rice being made in the kitchen on a Tuesday, not just for ceremonies,” he said.
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Rocchi recently provided an art show with Indigenous cooking to promote his platform of restoring food sovereignty to Native people. He offered braised bison short rib with wojapi-infused barbecue ...
Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Greek American, Italian American, Jewish American, and Mexican ...