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Foods of the Americas: Native Recipes and Traditions

by

Foods of the Americas: Native Recipes and Traditions Cover

 

Synopses & Reviews

Publisher Comments:

For many American Indians, food is more than sustenance--it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn--where these indigenous staples flourish, they have become a central part of Native American ceremonies and creation stories.

 

This illuminating book, produced in association with the Smithsonian’s National Museum of the American Indian, celebrates the amazing diversity of the original foods of North, Central, and South America. Winner of a 2005 James Beard Award, Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Written by chef Fernando Divina and his wife, Marlene Divina (who is of Chippewa, Cree, and Assiniboine heritage), Foods of the Americas includes 140 modern recipes representing tribes and communities from all regions of the Americas.

 

Some of the specialties are:

      Fry Bread

      Turkey with Oaxacan Black Mole

      Wild Rice and Corn Fritters

      Venison with Juniper and Wild Huckleberry Sauce

      Chilean-Style Avocado and Shrimp Salad

 

To complement the recipes, Foods of the Americas also features nine illustrated short essays by American Indian writers who offer personal insights into a variety of indigenous food traditions. With enticing food photography and images from the museum’s collection, Foods of the Americas is not only an innovative tribute to the foods of the Western Hemisphere but also a gorgeous testament to the Native contribution to American cuisine.

Synopsis:

The culinary traditions of the native peoples of the Americas are celebrated in this lavish book produced in association with the Smithsonian National Museum of the American Indian. Written by chef Fernando Divina and Marlene Divina, who is of Chippewa heritage, FOODS OF THE AMERICAS presents 140 modern recipes that incorporate a wide array of foods cultivated by native people throughout North and South America. The book also includes nine illustrated short essays by native writers that provide an American Indian perspective on a variety of indigenous food traditions. Illustrated with food photographs as well as images from the museum's vast collections, the book is being published to coincide with the opening of the museum's flagship site on the National Mall on September 21, 2004.A comprehensive, illustrated cookbook with 140 recipes dedicated to the native ingredients and traditions of the Americas. Includes 24 full-color food photographs and 30 images from the Smithsonian collections.

 

 

 

 

 

 

 

 Awards

2005 James Beard Cookbook of the YearReviews“This very important book will open the reader's mind to the culinary wisdom and ingenuity of the Native peoples of the Americas. Then it will open the reader's mouth to an enticing world of new flavors, which are in fact ancient and indigenous.” —Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets

From the Hardcover edition.

Synopsis:

For many American Indians, food is more than sustenance--it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn--where these indigenous staples flourish, they have become a central part of Native American ceremonies and creation stories.

This illuminating book, produced in association with the Smithsonian's National Museum of the American Indian, celebrates the amazing diversity of the original foods of North, Central, and South America. Winner of a 2005 James Beard Award, Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Written by chef Fernando Divina and his wife, Marlene Divina (who is of Chippewa, Cree, and Assiniboine heritage), Foods of the Americas includes 140 modern recipes representing tribes and communities from all regions of the Americas.

Some of the specialties are:

Fry Bread

Turkey with Oaxacan Black Mole

Wild Rice and Corn Fritters

Venison with Juniper and Wild Huckleberry Sauce

Chilean-Style Avocado and Shrimp Salad

To complement the recipes, Foods of the Americas also features nine illustrated short essays by American Indian writers who offer personal insights into a variety of indigenous food traditions. With enticing food photography and images from the museum's collection, Foods of the Americas is not only an innovative tribute to the foods of the Western Hemisphere but also a gorgeous testament to the Native contribution to American cuisine.

About the Author

FERNANDO DIVINA has been the executive chef at several acclaimed restaurants. Together with his wife, MARLENE, he owns Divina Restaurant Concepts, which since 1989 has provided restaurant planning services and menu guidelines for a wide array of clients—most notably the National Museum of the American Indian’s Mitsitam Café. The Divinas’ articles and photography have appeared in such publications as The Oregonian, Northwest Indian Magazine, and Arizona Food and Lifestyles Magazine. The Divinas and their son, Zoey, are based in Arizona.

From the Hardcover edition.

Table of Contents

“This very important book will open the reader’s mind to the culinary wisdom and ingenuity of the Native peoples of the Americas. Then it will open the reader’s mouth to an enticing world of new flavors, which are in fact ancient and indigenous.”

--Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers’ Markets

 

“The best reflection of original American food and recipes to date.”

--The New York Times

Product Details

ISBN:
9781580081191
Author:
Divina, Fernando
Publisher:
Ten Speed Press
Author:
Divina, Marlene
Author:
Smithsonian American Indian
Subject:
Regional & Ethnic - Native American
Subject:
Native American
Subject:
Cooking and Food-Native American
Edition Description:
Trade paper
Publication Date:
20100631
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
24 4-COLOR PHOTOGRAPHS, 30 IMAGES FROM T
Pages:
240
Dimensions:
11.28x8.92x.69 in. 2.24 lbs.

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Related Subjects

Cooking and Food » Award Winners » General
Cooking and Food » Regional and Ethnic » Native American
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » Southwestern

Foods of the Americas: Native Recipes and Traditions New Trade Paper
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$28.00 In Stock
Product details 240 pages Ten Speed Press - English 9781580081191 Reviews:
"Synopsis" by , The culinary traditions of the native peoples of the Americas are celebrated in this lavish book produced in association with the Smithsonian National Museum of the American Indian. Written by chef Fernando Divina and Marlene Divina, who is of Chippewa heritage, FOODS OF THE AMERICAS presents 140 modern recipes that incorporate a wide array of foods cultivated by native people throughout North and South America. The book also includes nine illustrated short essays by native writers that provide an American Indian perspective on a variety of indigenous food traditions. Illustrated with food photographs as well as images from the museum's vast collections, the book is being published to coincide with the opening of the museum's flagship site on the National Mall on September 21, 2004.A comprehensive, illustrated cookbook with 140 recipes dedicated to the native ingredients and traditions of the Americas. Includes 24 full-color food photographs and 30 images from the Smithsonian collections.

 

 

 

 

 

 

 

 Awards

2005 James Beard Cookbook of the YearReviews“This very important book will open the reader's mind to the culinary wisdom and ingenuity of the Native peoples of the Americas. Then it will open the reader's mouth to an enticing world of new flavors, which are in fact ancient and indigenous.” —Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets

From the Hardcover edition.

"Synopsis" by , For many American Indians, food is more than sustenance--it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn--where these indigenous staples flourish, they have become a central part of Native American ceremonies and creation stories.

This illuminating book, produced in association with the Smithsonian's National Museum of the American Indian, celebrates the amazing diversity of the original foods of North, Central, and South America. Winner of a 2005 James Beard Award, Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Written by chef Fernando Divina and his wife, Marlene Divina (who is of Chippewa, Cree, and Assiniboine heritage), Foods of the Americas includes 140 modern recipes representing tribes and communities from all regions of the Americas.

Some of the specialties are:

Fry Bread

Turkey with Oaxacan Black Mole

Wild Rice and Corn Fritters

Venison with Juniper and Wild Huckleberry Sauce

Chilean-Style Avocado and Shrimp Salad

To complement the recipes, Foods of the Americas also features nine illustrated short essays by American Indian writers who offer personal insights into a variety of indigenous food traditions. With enticing food photography and images from the museum's collection, Foods of the Americas is not only an innovative tribute to the foods of the Western Hemisphere but also a gorgeous testament to the Native contribution to American cuisine.

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