| Native American cooking includes
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| | Tamales Mole Mezcal Tortillas
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| practices in the culinary arts of the
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| | Champurrado, a chocolate drink Pozole
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| native peoples of the all the Americas.
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| | Pulque Tlacoyos
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| Modern day native peoples retain a rich
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| | Native American cooking of South America
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| body of traditional foods, some of which
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| | Humitas, similar to modern-day Tamales, a
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| have become iconic of present-day Native
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| | thick mixture of corn, herbs and onion,
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| American social gatherings (for example,
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| | cooked in a corn-leaf wrapping. Fried
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| frybread). Foods like cornbread are known
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| | green tomatoes, a nightshade relative
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| to have been adopted into the cooking of
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| | native to Peru Saraiaka or Chicha, a
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| the United States from Native American
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| | corn liquor Ch'arki, a type of dried
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| groups. In other cases, documents from
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| | meat
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| the early periods of contact with
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| | Crops and ingredients Maize, beans and
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| European, African, and Asian peoples
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| | squash were known as the three sisters
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| allow the recovery of food practices
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| | for their symbiotic relationship when
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| which passed out of popularity in the
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| | grown together by the North American and
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| historic period (for example, Black
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| | Central American natives.
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| Drink).
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| | Crops Beans - Throughout the Americas.
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| Native American cooking of the United
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| | Squash - Throughout the Americas. Sweet
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| States
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| | potato Potato - South American Tomato
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| The native cooking of the Native
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| | Coca Kiwacha Maca
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| Americans of the United States: American
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| | South and Central America. chile
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| Indians of the Eastern Woodlands planted
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| | peppers bell peppers quinoa South
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| what was known as the "Three Sisters":
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| | America, Central America, and Eastern
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| corn, beans, and squash. In addition, a
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| | North America. amaranth tobacco
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| number of other domesticated crops were
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| | cassava Primarily South America.
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| popular during some time periods in the
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| | Hunted or livestock
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| Eastern Woodlands, including a local
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| | Horse: The only animal on the list
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| version of quinoa, a variety of amaranth,
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| | introduced by Europeans, the horse was
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| sumpweed/marsh elder, maygrass,
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| | still very important to Native American
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| sunflower, and little barley. Some known
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| | cultures throughout the Americas
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| dishes Succotash, a trio of lima beans,
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| | (although famously on the North American
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| tomatoes and corn Corn bread Fry bread
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| | Plains) in the historic era. Squirrel:
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| is a dish made from ingredients
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| | Many groups had no cultural stigma
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| distributed to Native Americans living on
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| | against the consumption of small mammals
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| reservations. Pemmican Buffalo stew,
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| | such as squirrels. Guinea pig:
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| from the Cherokee Nation also called
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| | Domesticated in the Andes. Bison: A
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| Tanka-me-a-lo Acorn mush, from the
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| | centrally important wild food and modern
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| Miwok people Bird brain stew, from the
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| | livestock animal. Llama: Domesticated
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| Cree tribe
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| | in the Andes. Guanaco: Hunted in
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| Native American cooking of Central
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| | Southamerica by hunter-gatherer
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| America
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| | societies, for ex. in Patagonia until the
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| Central America made a major contribution
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| | 19th century. Turkey: Domesticated at
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| to shaping modern-day Mexican cooking.
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| | least once in Mexico.
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