Book

Frisbie, Charlotte Johnson, author.

Food sovereignty the Navajo way : cooking with Tall Woman / Charlotte J. Frisbie ; with recipes by Tall Woman and assistance from Augusta Sandoval.

Albuquerque : University of New Mexico Press, 2018.

©2018

xiii, 398 pages : illustrations ; 23 cm

"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.

Navajo Indians -- Food.

Navajo Indians -- Nutrition.

Navajo cooking.

Food -- Social aspects.

Food habits -- Navajo Nation, Arizona, New Mexico & Utah.

Indians of North America -- Food.

Includes bibliographical references (pages 349-362) and index.

An Overview of the Navajo Diet and Navajo Dietary Research -- Subsistence Practices in Tall Woman's Family -- Defeating Hunger by Making Something from the Earth: Cooking with Tall Woman -- Introduction to the Recipes -- Wild Foods: Animals, Birds, and Insects; Nuts; Plants, Including Greens, Bulbs, and Roots, Leaves, Seeds, and Wild Grasses; Wild Vegetables; Berries; and Other Fruit -- Possible Additives: Culinary Ashes, Salt, Sweeteners, Yeast, Baking Powder and Baking Soda, Shortening or Grease, Clay (Dleesh), Gravy, and Cheese -- Cultivated Crops -- Cake, Breads, Dumplings and Marbles, Pancakes and Griddle Cakes, Flour Tortillas, Frybread, Poured Cornbread, Kneel-Down Bread, Paperbread, and Wheat Bread -- Meat ('Atsj') -- Stews, Soups, and Mushes ('Atoo') -- Drinkable Substances (Dajidlá): Water, Juices, Coffee, Teas, Milk, Drinks Made with Milk or Water, and Creamers -- Reflections -- Appendices. The Commodity Food Program -- A History of Restaurants in Chinle, Arizona.

E99.N3 .F83 2018

9780826358875

082635887X

* 9780826358882

796909

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