{"title":"Native American Studies","description":null,"products":[{"product_id":"food-sovereignty-the-navajo-way-cooking-with-tall-woman-paperback","title":"Food Sovereignty the Navajo Way: Cooking with Tall Woman - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCharlotte J. Frisbie\u003c\/b\u003e (Author), \u003cb\u003eTall Woman\u003c\/b\u003e (Contribution by), \u003cb\u003eAugusta Sandoval\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003e2018 Southwest Books of the Year\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eAround the world, indigenous peoples are returning to traditional foods produced by traditional methods of subsistence. The goal of controlling their own food systems, known as food sovereignty, is to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. This 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 global food sovereignty movement. It documents the time-honored foods and recipes of a Navajo woman over almost a century, from the days when Navajos gathered or hunted almost everything they ate to a time when their diet was dominated by highly processed foods.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eCharlotte J. Frisbie\u003c\/b\u003e is a professor emerita of anthropology at Southern Illinois University, Edwardsville. Her earlier works include \u003ci\u003eTall Woman: The Life Story of Rose Mitchell, a Navajo Woman, c. 1874-1977\u003c\/i\u003e and \u003ci\u003eNavajo Blessingway Singer: The Autobiography of Frank Mitchell, 1881-1967\u003c\/i\u003e, both available from UNM Press.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915007988056,"sku":"9780826358875","price":62.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/XJTlKXDCDx9780826358875.webp?v=1792785387"},{"product_id":"turtle-island-foods-and-traditions-of-the-indigenous-peoples-of-north-america-hardcover","title":"Turtle Island: Foods and Traditions of the Indigenous Peoples of North America - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSean Sherman\u003c\/b\u003e (Author), \u003cb\u003eKate Nelson\u003c\/b\u003e (Author), \u003cb\u003eKristin Donnelly\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNATIONAL BESTSELLER - Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award-winning Oglala Lakota chef Sean Sherman. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"I've been completely seduced by Sean Sherman's new book. This is so much more than enticing recipes and gorgeous photos.\"--Robin Wall Kimmerer, #1 \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eBraiding Sweetgrass \u003c\/i\u003eand \u003ci\u003eThe Serviceberry\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"A collection of the stories that tell deeper truths about our country and the people who have always been here.\"--José Andrés, chef and founder of World Central Kitchen \u003cp\u003e\u003c\/p\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eTHE NEW YORK TIMES, THE WASHINGTON POST, SMITHSONIAN MAGAZINE, LIBRARY JOURNAL\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eGrowing up on South Dakota's Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people's food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways--a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in \u003ci\u003eTurtle Island\u003c\/i\u003e the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations. \u003cp\u003e\u003c\/p\u003eOrganized by region, this book delves into the rich culinary landscapes of Turtle Island--as many Indigenous cultures call this continent. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. Alongside delicious recipes like \u003cb\u003eSmoked Bison Ribeye\u003c\/b\u003e, \u003cb\u003eWild-Rice Crusted Walleye Cakes\u003c\/b\u003e, \u003cb\u003eCharred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Sunflower Seed \"Risotto,\" \u003c\/b\u003eand\u003cb\u003e Sweet Corn Pudding with Woodland Berry Sauce \u003c\/b\u003e(and so much more), you'll see the inspiring Indigenous food scene through Sean's eyes. \u003cp\u003e\u003c\/p\u003eExemplifying how Native foodways can teach us all to connect with the natural world around us, \u003ci\u003eTurtle Island \u003c\/i\u003efeatures rich narrative histories and spotlights the communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSean Sherman\u003c\/b\u003e, Oglala Lakota, born in Pine Ridge, South Dakota, has been cooking across the US and world for the past thirty years. His main culinary focus has been the revitalization and awareness of Indigenous foods systems in a modern culinary context. In 2014, he opened The Sioux Chef as a caterer and food educator in the Minneapolis\/Saint Paul area. His first book, The \u003ci\u003eSioux Chef's Indigenous Kitchen, \u003c\/i\u003e was published in 2017. His restaurant OWAMNI opened in 2021 and was honored on many best new restaurant lists, winning the James Beard Award for Best New Restaurant in 2022. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eKate Nelson\u003c\/b\u003e, Tlingit, is an award-winning writer and editor based in Minneapolis who focuses on amplifying important Indigenous change makers and issues. She has interviewed such luminaries as chef Sean Sherman, model\/activist Quannah ChasingHorse, and \u003ci\u003eReservation Dogs\u003c\/i\u003e showrunner Sterlin Harjo, and written for publica­tions including \u003ci\u003eThe New York Times, National Geographic, Time, Elle, Esquire, Vanity Fair, \u003c\/i\u003eand others. A lifelong storyteller, she is a former magazine editor-in-chief, a two-time James Beard Foundation Media Award nominee, and an avid equestrian in her free time. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eKristin Donnelly\u003c\/b\u003e is the author of \u003ci\u003eModern Potluck\u003c\/i\u003e and \u003ci\u003eCauliflower\u003c\/i\u003e from Short Stake Editions and has worked on over a dozen other cookbooks as a co-author, recipe developer, and project manager. For eight years, she was is a food editor at \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine and has written about food and lifestyle for many magazines, including \u003ci\u003eMartha Stewart Living, Every Day with Rachael Ray, Women's Health, \u003c\/i\u003eand \u003ci\u003eParents\u003c\/i\u003e. She lives in New Hope, Pennsylvania, with her husband and daughter.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 11, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917084004696,"sku":"9780593579237","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/l3woEN9Ayl9780593579237.webp?v=1792814058"},{"product_id":"kincentricity-connecting-to-nature-with-american-indian-food-traditions-hardcover","title":"Kincentricity: Connecting to Nature with American Indian Food Traditions - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEnrique Salmón\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn exploration of the ancestral foods and dishes that have sustained American Indians for millennia by a leading Indigenous voice.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe best-selling author of \u003ci\u003eIwigara: The Kinship of Plants and People\u003c\/i\u003e now turns to guiding the reader through the ancestral, traditional foods and hyperlocal culinary legacies of American Indian tribes, exploring over fifty foods and offering over twenty healthful, authentic recipes. \u003cp\u003e\u003c\/p\u003eSalmón introduces us to kincentricity, a deeply embedded Indigenous worldview where all living beings--plants, people, and animals--share the same breath, relating as \"kin\" in an extended ecological family. This philosophy guides an inherent responsibility to be good stewards of life. He advocates \"eating the landscape\"--consuming the foods naturally cultivated by the environment. It is a time-tested, sustainable, and profoundly healthful approach that Indigenous peoples have used for thousands of years. Geographically specific methods for harvesting and cooking traditional heirloom foods have resulted in a rich and delicious culinary legacy. \u003cp\u003e\u003c\/p\u003eIn this volume, Salmón takes the reader deep into American Indian culture, including related myths and narratives that reveal the rich lore and nutritional science behind traditional foods and the practices of gathering them that ensure bountiful harvests every year. The recipes contained within are more than instructions; they are living cultural records.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEnrique Salmón\u003c\/b\u003e is a Rarámuri (Tarahumara) scholar and one of the foremost voices in Indigenous. He is the chair of the Department of Ethnic Studies at Cal State University, East Bay, and has published widely on Indigenous solutions to climate change and the importance of bioculturally diverse regions as refuges of hope and resilience.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.2 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 15, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917348901208,"sku":"9780847877393","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BLXra_olSw9780847877393.webp?v=1792817490"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-native-american-studies.oembed","provider":"usa-markt","version":"1.0","type":"link"}