A bit of American history


Native American Cooking

Native American cooking includesMexican cooking. Tamales Mole
practices in the culinary arts of theMezcal Tortillas Champurrado, a
native peoples of the all the Americas.chocolate drink Pozole Pulque
Modern day native peoples retain a richTlacoyos
body of traditional foods, some of whichNative American cooking of South America
have become iconic of present-day NativeHumitas, similar to modern-day Tamales,
American social gatherings (for example,a thick mixture of corn, herbs and
frybread). Foods like cornbread areonion, cooked in a corn-leaf wrapping.
known to have been adopted into theFried green tomatoes, a nightshade
cooking of the United States from Nativerelative native to Peru Saraiaka or
American groups. In other cases,Chicha, a corn liquor Ch'arki, a type
documents from the early periods ofof dried meat
contact with European, African, andCrops and ingredients Maize, beans and
Asian peoples allow the recovery of foodsquash were known as the three sisters
practices which passed out of popularityfor their symbiotic relationship when
in the historic period (for example,grown together by the North American and
Black Drink).Central American natives.
Native American cooking of the UnitedCrops Beans - Throughout the Americas.
StatesSquash - Throughout the Americas.
The native cooking of the NativeSweet potato Potato - South American
Americans of the United States:Tomato Coca Kiwacha Maca
American Indians of the EasternSouth and Central America. chile
Woodlands planted what was known as thepeppers bell peppers quinoa South
"Three Sisters": corn, beans, andAmerica, Central America, and Eastern
squash. In addition, a number of otherNorth America. amaranth tobacco
domesticated crops were popular duringcassava Primarily South America.
some time periods in the EasternHunted or livestock
Woodlands, including a local version ofHorse: The only animal on the list
quinoa, a variety of amaranth, sumpweedintroduced by Europeans, the horse was
marsh elder, maygrass, sunflower, andstill very important to Native American
little barley. Some known dishescultures throughout the Americas
Succotash, a trio of lima beans,(although famously on the North American
tomatoes and corn Corn bread FryPlains) in the historic era. Squirrel:
bread is a dish made from ingredientsMany groups had no cultural stigma
distributed to Native Americans livingagainst the consumption of small mammals
on reservations. Pemmican Buffalosuch as squirrels. Guinea pig:
stew, from the Cherokee Nation alsoDomesticated in the Andes. Bison: A
called Tanka-me-a-lo Acorn mush, fromcentrally important wild food and modern
the Miwok people Bird brain stew, fromlivestock animal. Llama: Domesticated
the Cree tribein the Andes. Guanaco: Hunted in
Native American cooking of CentralSouthamerica by hunter-gatherer
Americasocieties, for ex. in Patagonia until
Central America made a majorthe 19th century. Turkey: Domesticated
contribution to shaping modern-dayat least once in Mexico.



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