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.
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