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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).
The Navajo are a Native American people located in the southwestern United States whose location was a major influence in the development of their culture. As such, New World foods such as corn, boiled mutton, goat meat, acorns, potatoes, and grapes were used widely by the Navajo people prior to and during European colonization of the Americas.
Bannock's functionality made it simple to cook and consume while conducting daily activities at home, or hunting, trapping, fishing, and gathering out on the land. [10] European colonization dramatically changed the traditional ways of Indigenous Americans, including the relationship they had with bannock. Whereas bannock was once a food of ...
The 'three sisters' are staple foods for many Native American tribes. Marilyn Angel Wynn/Getty ImagesHistorians know that turkey and corn were part of the first Thanksgiving, when Wampanoag ...
Besides acorns, which provided dietary starch and fat, the Maidu supplemented their acorn diet with edible roots or tubers (for which they were nicknamed "Digger Indians" by European immigrants), and other plants and tubers. The women and children also collected seeds from the many flowering plants, and corms from wildflowers also were gathered ...
But unlike the squirrels you may see chowing down on one outside, humans need acorns to be cooked prior to consumption. "Raw acorns contains tannins, which make them unsafe to eat raw," Best explains.
Acorns were gathered in the fall before the rain came. To harvest the acorns, Californian Natives would crack open the shell and pull out the inner part of the acorn. This part of the acorn was then smashed with a mortar and pestle until it was a flour-like consistency. This flour-like substance was then leached several times with water until ...
Corriher also cites the wisdom of Monroe Boston Strause, an early 20th-century pie maker and innovator who employed corn syrup in crumb crusts to keep them easy to cut.