مرحبا {{firstName}}،تم تسجيلك للمكتبة الوطنية بنجاح. يسعدنا خدمتك!تم الآن إرسال رسالة البريد الإلكتروني إلى العنوان الذي أدخلته. لإكمال التسجيل وتفعيل الحساب، انقر فوق الارتباط في رسائل البريد الإلكتروني.
Food Sovereignty the Navajo Way Cooking with Tall Woman
لتكبير النصلتصغير النص
كتاب
"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.
العنوان
Food Sovereignty the Navajo Way Cooking with Tall Woman / Charlotte J. Frisbie with recipes by Tall Woman and assistance from Augusta Sandoval.
الناشر
Albuquerque, [New Mexico] : University of New Mexico Press
تاريخ الإصدار
2018
ملاحظات
Includes bibliographical references and index.
رقم الرف
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.