Based on 25 years of research that combed every historical and anthropological record of Native American ways, this unprecedented culinary dictionary documents the food uses of 1500 plants by 220 Native American tribes from early times to the present.
Like anthropologist Daniel E. Moerman’s previous volume, Native American Medicinal Plants, this extensive compilation draws on the same research as his monumental Native American Ethnobotany, this time culling 32 categories of food uses from an extraordinary range of species. Hundreds of plants, both native and introduced, are described. The usage categories include beverages, breads, fruits, spices, desserts, snacks, dried foods, and condiments, as well as curdling agents, dietary aids, preservatives, and even foods specifically for emergencies. Each example of tribal use includes a brief description of how the food was prepared. In addition, multiple indexes are arranged by tribe, type of food, and common names to make it easy to pursue specific research.
An essential reference for anthropologists, ethnobotanists, and food scientists, this will also make fascinating reading for anyone interested in the history of wild and cultivated local foods and the remarkable practical botanical knowledge of Native American forbears.
About the Author
Daniel E. Moerman teaches anthropology at the University of Michigan-Dearborn. He is widely known as a leading expert in the field of ethnobotany. Dr. Moerman received the Annual Literature Award from the Council on Botanical and Horticultural Libraries and the Distinguished Economic Botanist Award from the Society for Economic Botany.
“An extremely detailed, comprehensive, and authoritative listing.” —Booklist
“A vital sourcebook for cultural and botanical anthropologists.” —Library Journal
“Will appeal [to] anthropologists, scholars of Native American history, and culinary history experts.” —American Reference Books Annual
“Essential for Native American reference libraries and culinary collections alike!” —Bookwatch
“Useful as a reference for anthropologists, ethnobotanists, and food scientists.” —SciTech Book News