Indigenous cuisine of the Americas

Wapato (Sagittaria latifolia) has a number of varieties and is found growing in damp marsh area around ponds, lakes, rivers, and streams. The edible rhizomes were gathered and could be roasted in the embers of a fire, or dried, ground and the meal pressed into a cake which "served well as bread" as noted by Meriwether Lewis of the Lewis and Clark Expedition. They are known today as broadleaf arrowhead, arrowhead, duckroot, or duck-potato.

Western Indigenous cuisine

In the Pacific Northwest, traditional diets include salmon and other fish, seafood, mushrooms, berries, roots and tubers, and meats such as deer, duck, and rabbit.

In contrast to the Easterners, the Northwestern peoples are traditionally hunter-gatherers, primarily. The generally mild climate led to the development of an economy based on year-round abundant food supplies, rather than having to rely upon seasonal agriculture. Yet, Native American tribes of California still relied on storing food for winter seasons, which included "nuts, seeds, and dried meat and fish".^[28] Since animals migrated, vegetation is seasonal, and also weather needs to be taken into account.

In what is now California, acorns can be ground into a flour that has at times served as the principal foodstuff for about 75 percent of the population,^[29] and dried meats can be prepared during the dry season.^[30] It seems that acorns and other nuts took priority among indigenous tribes because of the archaeological evidence of "mortars and pestles".^[31] Grinding acorns requires a lot of resources and time to gather and process them. Which implies an area where location is more permanent. When it came to gathering acorns it took everyone in the tribe because within weeks they would become mature. There was communal participation when it came to obtaining food. Soups and bread were made from the grinding of acorns.^[28]

California like other parts of the states, and across the world goes through seasonal stages. Indigenous tribes along the California region were able to use "over 500 species of plants and animals for food".^[28] Before contact with indigenous tribes and colonizers, there were vast resources for subsistence that were diverse among varying regions of California.

Archaeological methods suggest the use of flames and cutting materials altered bones from rodents.^[32] The presence of rodent bones in Quiroste archaeological sites suggests that the Quiroste people ate rodents. The abundance of rodents may have made them a convenient food source.

Deer and seal bones are also found in indigenous communities.^[32] This means that the diet is varied, as seals are found near the coast and deer are found further inland. Indigenous tribes that were closer to inland would consume land-based animals, and those closer to the coast would consume more marine-based animals.

Other evidence is through the use of screening that found anchovies to be a source of food for indigenous people.^[32] This is a valuable discovery because anchovies are difficult to come by due to their fragile bones. Indigenous cuisine is not limited to salmon as a primary source of protein.

Indigenous tribes were consuming the meat of shellfish with the implication of "bi-pitted cobbles".^[31] As cuisine differs between regions so do the tools used for obtaining those proteins. In this case, the meat of shellfish required stone tools to crack open the shells. Which can lead to eating more shellfish-based cuisines.

The consumption of marrow from animal bones is evident from archaeological analyses of "hand axes made from andesitic and quartzitic cobbles".^[31] Obtaining bone marrow from an animal requires both time and resources, as it is located in the center of the bone and requires extra effort to extract. When food requires extra effort to obtain, it is given more value.

The "destruction of Native California", was done by the missionaries taking over the indigenous land and clearing the environment for their own cultural foodways.^[33] This caused some indigenous tribes to become dependent on missionaries for survival. Archaeological evidence shows that some indigenous tribes were eating cattle because of the reliance they had on missionaries.^[34]

Although some tribes relied on the food from missionaries, they still hunted for their own food from the evidence of birds found that know to migrate to the area seasonally.^[34] Although they were fed by missionaries, they required more food. That's when their own ways of foodways came into play for hunting and preparing the food they captured.

As previously mentioned there was a large variety of food available in California. However native tribes living along the confines of missionaries were only able to gather "wheat, maize, barley, and peach".^[28] That's if the surrounding areas were equipped to grow them.

Food not only played an important role in subsistence but also an important role in ceremonies especially to mourn someone's death.^[34] Foods not only play an important role in survival but maintain cultural costumes and traditions going for personal and generational knowledge.

The preparation for making atole was done by toasting the wheat before it was granulated.^[28]

While indigenous food may appear to be a thing of the past, there are still indigenous people who are keeping their traditions alive through modern cuisine. Crystal Wahpepah sees her kitchen as a way to promote indigenous "food sovereignty and the reclamation of ancestral knowledge".^[35]

Southwestern Indigenous cuisine

Ancestral Puebloans are also known for their basketry and pottery, indicating both an agricultural surplus that needed to be carried and stored, and clay pot cooking. Grinding stones have been used to grind maize into meal for cooking. Archaeological digs indicate a very early domestication of turkeys for food.^{[citation needed]}

New Mexican cuisine is heavily rooted in both Pueblo and Hispano food traditions, and is a prevalent cuisine in the American Southwest, especially in New Mexico.^{[citation needed]}

The 2002 Foods of the Southwest Indian Nations won a James Beard Award, the first Native American cookbook so honored.^[36][37] Publishers had told the author, Lois Ellen Frank, that there was no such thing as Native American cuisine.^[38]

Alaska Native cuisine

Seal, walruses, and polar bears are the large game that Alaska Natives hunt. Smaller game includes whitefish, Arctic char, Arctic hare, and ptarmigan.

Due to weather, edible plants like berries are only available to be consumed in the summer, so people have a diet very high in fat and protein, but low in carbohydrates.

The game that is hunted is also used for clothing. The intestines of large mammals are used to make waterproof clothing and caribou fur is used to make warm clothing.^[40]

Dishes

• Acorn bread
• Acorn crepe ^[41]
• Acorn mush, from the Miwok people^[42]
• Akutaq
  , also called "Eskimo ice cream", made from caribou or moose tallow and meat, berries, seal oil, and sometimes fish, whipped together with snow or water
• Bannock
  , a bread of European origin, cooked over an open fire
• Bean bread, made with corn meal and beans, popular among the Cherokee^[43]
• Bird brain stew, from the Cree nation^[44]
• yaupon holly
• Buffalo stew, from the Lakota and Cherokee people, also called tanka-me-a-lo^[45]
• Chinook olives, a type of cured acorn eaten by the aboriginal people of the Columbia River Valley
• corn pone—the word pone derives from the word for 'bread' in some Eastern Algonquian languages, such as Powhatan apon^[46] and Lenape ahpòn^[47]
• jerky and smoked salmon
  strips
• Filé powder, made from sassafras leaves, used by the Choctaw
  for flavoring and thickening soups and stews as well as for herbal medicine
• Frybread, a dish made from ingredients distributed to Native Americans living on reservations
• Green chili stew
• Hopi tea, an herbal tea made from Thelesperma megapotamicum
• Mutton stew, from the Navajo people
• Nokake,
  hoecakes
  , made of cornmeal
• Nut milk, from the Wabanaki^[18]
• Pemmican, a concentrated food consisting of dried pulverized meat, dried berries, and rendered fat.^[48][49][50]

• Piki bread, from the Hopi
  people
• Psindamoakan, a Lenape hunter's food made of parched cornmeal mixed with maple sugar
• Pueblo bread^[51]
• Salted salmon, an Inuit dish of brined salmon in a heavy concentration of salt water, left for months to soak up salts
• Sapan (pronounced
  cornmeal mush
  , a staple of Lenape cuisine
• Stink fish, an Inuit dish of dried fish, kept underground until ripe, for later consumption; also done with fish heads
• Succotash, a dish of beans and corn
• Sumac lemonade,^[53] a Native American beverage made from sumac berries
• Tohono O'odham
• Walrus flipper soup, an Inuit dish made from walrus flippers
• Plains Indian
  pudding of mashed, cooked berries

Restaurants

• 
  Indian Pueblo Kitchen (Albuquerque, NM)
• 
  Tocabe (Denver, CO)
• 
  Mitsitam Native Foods Café (Washington, D.C.)
• 
  Owamni (Minneapolis, MN)
• 
  Thirty Nine Restaurant (Oklahoma City, OK)
• 
  Cafe Ohlone (Berkeley, CA)
• 
  Café Gozhóó (Whiteriver, Navajo County, AZ)

Indigenous cuisine of the Circum-Caribbean

plaintains, rice and honey

biscuit

This region comprises the cultures of the

squash, pineapple, peanut, and peppers

. Today these cultural groups have mostly assimilated into the surrounding population, but their culinary legacy lives on.

• Ajiaco, same as pepperpot, a soup believed to have originated in Cuba before Columbus' arrival. The soup mixes a variety of meats, tubers, and peppers.
• Barbacoa, the origin of the English word barbecue, a method of slow-grilling meat over a fire pit.
• Scotch bonnet pepper
  , and perhaps additional spices, before being smoked over fire or wood charcoal.
• Casabe
  , a crispy, thin flatbread made from cassava root widespread in the Pre-Columbian Caribbean and Amazonia.
• Bammy, a Jamaican bread made from cassava and water, today this bread is fried and made with coconut milk.
• Guanime, a Puerto Rican food similar to the tamale; made with cornmeal or cornmeal and mashed cassave together.
• Pasteles, a dish that may have also been called hallaca and originated from Puerto Rico. Pasteles were once made with cassava and taro mashed into a masa onto a taro leaf. They are then stuffed with meat and wrapped.
• Funche
  or fungi, a cornmeal mush.
• Cassareep, a sauce, condiment, or thickening agent made by boiling down the extracted juices of bitter cassava root.
• Mama Juana, a tea made in Hispaniola (Dominican Republic and Haiti).
• Pepperpot, a spicy stew of Taíno origin based on meat, vegetables, chili peppers, and boiled-down cassava juice, with a legacy stretching from Cuba, Colombia coast and to Guyana
  .
• kenip
  , wormgrass, worry wine, and many other leaves, barks, and herbs.
• Ouicou, a fermented, cassava-based beer brewed by the Caribs of the Lesser Antilles.^{[citation needed]}
• Taumali or taumalin, a Carib sauce made from the green liver meat of lobsters, chile pepper, and lime juice.

Indigenous cuisine of Mesoamerica

Main articles:

Maya cuisine

The pre-

List of pre-Columbian civilizations

).

Some known dishes

• Aztec
  gods
• Balché, Mayan fermented honey drink
• Champurrado, a chocolate drink^[54]
• Chili
• Corn tortillas
• Guacamole
• Huarache
• Mezcal
• Mole
• better source needed
  ]
• Pozole
• Pulque or octli, an alcoholic beverage of fermented maguey juice
• Pupusas, thick cornmeal flatbread from the Pipil culture of El Salvador
• Salsa
• Tacos
• Tamales
• Tepache, pineapple beer
• Tlacoyos (gordita)
• Xocolātl

Indigenous cuisine of South America

Andean cultures

Main articles: Inca cuisine and Muisca cuisine

This currently includes recipes known from the Quechua, Aymara and Nazca of the Andes.

• Grilled guinea pig, a native to most of the Andes region, this small rodent has been cultivated for at least 4000 years.
• Fried green tomatoes, a nightshade relative native to Peru
  .
• Saraiaka, a corn liquor.
• manioc. Variations found throughout the continent can be based on amaranth, quinoa, peanut, potato, coca
  , and many other ingredients.
• Peruvian
  , sweet, unfermented drink made from purple corn, fruits, and spices.
• guagua de pan, a bread shaped like a swaddled infant (formerly made from cornmeal
  in Pre-Columbian times), though other shapes can be found in various regions.
• Quinoa porridge.
• Ch'arki
  , a type of dried meat.
• tamales
  , a thick mixture of corn, herbs and onion, cooked in a corn-leaf wrapping. The name is modern, meaning bow-tie, because of the shape in which it's wrapped.
• Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It is one of the national dishes of Argentina and Bolivia.
• Mazamorra morada, a thick, sweet pudding made from ground purple corn and fruit. Sold in mix form in Peru.^[56]
• coca leaves
  . It is commonly sipped by Indigenous people living at high altitudes in the Andes to prevent elevation illnesses.
• Pachamanca, stew cooked in a hautía oven.
• Papa a la Huancaína, Peruvian potatoes covered in a spicy, peanut-based sauce called Huancaína (Wan-ka-EE-na) sauce.
• Patasca, spicy stew made from boiled maize, potatoes, and dried meat.^[57]
• Ceviche, raw fish marinated in lime juice. One of Peru's national dishes.
• Cancha or tostada, fried golden hominy
  .
• salsa of Bolivia
  .
• Llapingachos, mashed-potato cakes from Ecuador.
• Tocosh (togosh), a traditional Quechua food prepared from fermented potato pulp.

Other South American cultures

• Angu, an Indigenous Brazilian type of corn mush.
• Arepa, a maize-based bread originating from the Indigenous peoples of Colombia and Venezuela.
• Vori vori, a Paraguayan soup with cornmeal dumplings.
• indigenous peoples of Brazil
  .
• manioc-based breads traditional to Paraguay
  .
• Curanto, a Chilean stew cooked in an earthen oven originally from the Chono people of Chiloé Island.
• Kaguyjy, a Guarani-derived locro corn mush that become part of the national Paraguayan cuisine.
• Kiveve
  , a sweet or savory dish from Paraguay consisting of puréed pumpkin and other ingredients cooked over a fire.
• Lampreado or payaguá mascada, a starchy, manioc-based fried cake from Paraguay and the northeast of Argentina.
• Lapacho or taheebo, a medicinal tree-bark infusion.
• Amazon
  .
• Mate (beverage)
  .
• Mbeju, a pan-cooked cake utilizing manioc starch.
• Merken, an ají powder from the Mapuche of Patagonia
  .
• Mocotó, a Brazilian stew with cow's feet, beans, and vegetables.
• Moqueca, a Brazilian seafood stew.
• Paçoca, from the Tupi "to crumble," describes two different dishes of pulverized ingredients: one with peanuts and sugar, and the other with dried meat, ground manioc, and onion.
• Pamonha, a Brazilian tamale.
• Pira caldo, Paraguayan fish soup.
• Sopa paraguaya, a corn-flour casserole esteemed as the national dish of Paraguay, related to chipa guasu.
• Soyo, shortened from the Guarani name so’o josopy, a Paraguayan soup based on meat crushed in a mortar.
• jambu
  leaves, and shrimp, typically served in a dried gourd.
• Tereré or ka'ay, a cold-brewed version of yerba mate.
• manioc-based broth used in Brazilian dishes such as pato no tucupi and tacacá
  .
• Yerba mate, a tea made from the holly of the same name, derived from Guaraní.

Cooking utensils

The earliest utensils, including bowls, knives, spoons, grinders, and griddles, were made from all kinds of materials, such as rock and animal bone. Gourds were also initially cultivated, hollowed, and dried to be used as bowls, spoons, ladles, and storage containers.

Many Indigenous cultures also developed elaborate ceramics for making bowls and cooking pots, and basketry for making containers. Nobility in the Andean and Mesoamerican civilizations were even known to have utensils and vessels smelted from gold, silver, copper, or other minerals.

• Batan, an Andean grinding slab used in conjunction with a small stone uña
• Burén, a clay griddle used by the
  Taíno
  .
• pre-Columbian
  times in Mexico and Central America for a variety of purposes, especially to cook tortillas.
• Cuia, a gourd used for drinking mate in South America.
• Metate, a stone grinding slab used with a stone mano or metlapil to process meal in Mesoamerica and one of the most notable Pre-Columbian artifacts in Costa Rica.
• Molinillo, a device used by Mesoamerican royalty for frothing cacao drinks.
• Molcajete, a basalt stone bowl, used with a tejolote to grind ingredients as a Mesoamerican form of mortar and pestle.
• Paila, an Andean earthenware bowl.
• Cooking baskets were woven from a variety of local fibers and sometimes coated with clay to improve durability. The notable thing about basket cooking and some native clay pot cooking is that the heat source, i.e. hot stones or charcoal, is used inside the utensil rather than outside. (Also see Cookware and bakeware.)

Crops and ingredients

sessile oak

. The acorn, or oak nut, is the nut of the oaks and their close relatives (genera Quercus and Lithocarpus, in the family Fagaceae).

Plant-based foods

• Acorn, used to make flour and fertilizers for plants
• Achira, edible tubercule
• Achiote, annatto
  seed, seasoning
• Acuyo
  , seasoning
• Agarita
  , berries
• Agave nectar
  , sweetener
• Allspice, seasoning
• Amaranth, grain
• American chestnut
• Arazá
• American lotus, seeds and root, leaves for baking coverings
• Amole, can include Chlorogalum and Agave schottii
• Aspen, inner bark and sap, used as sweetener)
• Avocado
• Barbados cherry
  or acerola
• Beans
• Bear grass
• Beautyberry
• Beech nuts
• Birch bark
• Birch syrup, sweetener
• Bitterroot
• Blackberries
• Blow wife seeds
• Blueberries
• Bodark seeds, also called Osage orange, hedge apple, monkeybrain^{[citation needed]}
• Bog rosemary, poisonous but leaves can be brewed into tea
• Box elder, inner bark (used as sweetener)
• Buckeye, nuts can be eaten after they are removed and roasted to remove tannins
• Butia, palm fruits from South America
• Buffalo gourd, wild ancestor of all squash/pumpkin^{[citation needed]}
• Bur cucumber
• Cacao
• nopales
  )
• California poppy seeds (There are eastern American poppies also, but they are believed to have always been so rare, inclusion in the human diet is highly unlikely)
• Camas root
• Canella winterana, white cinnamon (used as a seasoning before cinnamon was imported to the Americas)
• Cashew, nuts
• Cassava, South America
• Cattails
  , roots, pollen
• tuberous base portion) and shoots
• Chia seed
• Chicle, chewing gum
• Chili peppers (including bell peppers)—seasoning
• Cherimoya
• Chokecherries
• Cholla fruits
• Coca, Andes
• Cow parsnip root
• Cranberries
• Crowberry
• cilantro
• Currants
• Custard-apple
• Dandelion
• Datil, fruit and flowers
• Devil's claw
• Dewberry
• Dropseed grasses (various varieties), seeds
• Dwarf plantain
• Eastern redbud, flowers as spice, fruit
• Eastern red columbine, nectar only
• Elderberries
• Emory oak
  , acorns
• Epazote
  , seasoning
• Feijoa
  , fruit from South America
• Ferns (various edible species, such as
  Fiddlehead fern
  )
• Gaylussacias or black huckleberry—grows near wild blueberries, tastes similar, but unrelated
• Goji or wolfberry
• Goldenberry
• Gooseberries
• Groundcherry—multiple species from North and South America
• Guarana
• Guava
• Guaviyú
• Hackberries
• Hawthorn, fruit
• Hazelnut, also called filbert
• Hierba Luisa
• Hueinacaztli, or ear-flower
• Hickory nuts
• Hogpeanut
• Holly
• Hops
• Horsemint
• Chenopodium berlandieri, Huazontle, pitseed goosefoot
• Huckleberries
• Indian cucumber
• Indian potato or hopniss, openowag, cinnamon vine, groundnut (cultivated in Japan as hodoimo, edible root bulbs and beans, dried flowers as spice)
• Jack in the pulpit root
• Jambú
• Jerusalem artichoke
• Jicama
• Juniper berries
• Kaniwa
• Kentucky coffeetree
• Kiwicha
• Lamb's-quarters, leaves and seeds
• Lapacho
• Lechehuana, honey
• Lemon-verbena
  , lemon-tasting herb
• Lilypad root
• Locust, blossoms and pods
• Lúcuma
• Maca
• Maize, throughout the Americas, probably domesticated in or near Mexico, includes blue corn
• Mamey
• Manzanita
• Maple syrup and sugar, used as a sweetener and seasoning in the Eastern Woodlands
• Mesquite, bean pods, flour/meal
• Mexican oregano
• Milkweed
• Mint, various species, American mint is best known in eastern woodlands region
• Mooseberry, called highbush cranberry in Eastern US, actually a type of Viburnum
• Mulberries
• Nopales, cactus
• Okra
• Onions
• Oregon grape
• Palmetto
• Surinam cherry
• Papaya
• Passionfruit
• Pawpaw
• Peanuts, originated in Peru
• Pecans
• Pennyroyal, American false variety
• Persimmon
• Pigweed, seeds
• Pine (including western white pine and Pinus ponderosa)—inner bark (used as sweetener), sap as chewing gum ingredient, tips for jelly, cuttings for tea, and pinenuts
• Pineapples, South America
• Pinyon, nuts
• Piñonero
  , nuts
• Pipsissewa
• Plum
• Popcorn flower
  , herb
• Potatoes, South America
• Prickly pears
• Prairie turnips
• Pumpkins
• Purslane—leaves
• Quinoa, South America, Central America, and Eastern North America
• Ramps, wild onion
• Raspberries
• rock cress
• Rose pepper
• Sage
• Saguaro cactus, fruits and seeds
• Salt
• Sangre de drago
• Sapote
• gumbo filé
• Screwbean, fruit
• Sedge. tubers
• Sea grape or uva de playa
• Serviceberry. also juneberry, saskatoon
• Shepherd's purse
  leaves
• Solomon's seal
• Sotol, crowns
• Soursop or guanábana
• Spanish bayonet, fruit
• Spanish lime
  or mamoncillo
• Common spicebush
  , seasoning
• Spikenard, berries and roots for tea, some tribes ate roots (this is a select species, of which there are many in the Americas and not all species are edible, though Natives had wide medicinal and practical uses)
• Squash
  , throughout the Americas
• Stevia, sweetener
• Strawberries
• Sumac, berries
• Sunflower seeds
• Sweet anise
• Sweet potato, South America (misleading name: not a potato)
• Sweetsop
  or sugar-apple
• Tamarillo
• Teaberry
  or wintergreen
• Tobacco
• Tomatillo
• Tomato
• Texas persimmons or sugar plum
• Tuckahoe
• Tulip poplar
  , syrup made from bark
• Tule, rhizomes
• Banana passionfruit, Tumbo or taxo
• Vanilla, seasoning
• Vetch
  , pods
• Wapato root
• White
  evening primrose
  , fruit
• White walnuts or butternuts
• Wild carrot, also harbinger of spring, salt and pepper
• Wild celery
• Wild cherries
• Wild grapes, fruit
• Wild honey
• Wild onion
• Wild pea, pods
• Wild roses
• Wild sweet potato (misleading name: not a potato)
• Wood sorrel
  , leaves
• Yacón, nectar
• Yaupon holly
  , leaves
• Yerba buena
• Yerba mate
• Yucca, blossoms, fruit, and stalks
• Zamia, nuts

Fungi

• black trumpet
• chicken of the woods
• chanterelles
• hen of the woods
• Lichen (certain species)
• morels
• oyster mushrooms
• puffball

Animals

• Armadillo
• Badger
• Bear
• Beaver
• Bighorn sheep
• Bison—originally found throughout most of the North American plains
• Capybara
• Chipmunk
• Deer
• Dove
• Duck
• Elk
• Ants
• Geese
• Groundhog
• Grouse
• Guanaco—hunted in South America by hunter-gatherer societies, for ex. in Patagonia until the 19th century
• Guinea pig—domesticated in the Andes
• Hog
  —important European import
• Honey wasp
  —Brachygastra mellifica, Brachygastra lecheguana, and Polybia occidentalis, a source of honey found from the Southwestern United States to Argentina
• Horse—although imported by Europeans, the horse was still very important to Indigenous cultures throughout the Americas (famously on the North American Plains) in the historic era
• Hutia
• Iguana
• Llama—domesticated in the Andes
• Locust (cicada)
• Manatee
• Moose
• Mourning dove
• Muscovy duck—domesticated in Mesoamerica^{[citation needed]}
• Opossum
• Otter
• Passenger pigeon—extinct
• Peccaries
• Pheasant
• Porcupine
• Prairie dog
• Pronghorn (antelope)
• Quail
• Rabbit
• Raccoon
• Sheep—important European import in Oasisamerica
• Skunk
• Sloth
• Stingless bee—Melipona beecheii and M. yucatanica, Maya source of honey
• Squirrel
• Turkey
• Turtle
• Yacare caiman
• Wood rat

Notable chefs, restaurateurs, and food writers

• Lois Ellen Frank
• Sean Sherman
• Vincent Medina, a member of the Muwekma Ohlone^[58][59][60]

• Dana Thompson
• Louis Trevino, a member of the Rumsen Ohlone^[60]

See also

• Plants used in Native American cuisine
• House dish
• Hunter gatherer
• Locavores
• Tlingit cuisine
• Wild onion festival
• Inuit diet
• List of First Nations peoples
• Aboriginal food security in Canada
• Peasant food
• Staple food
• Soul food
• Bushmeat (Africa)
• Bushfood
  (Australia)
• Game (food)

References

1. ^ ^{a b} "Native American Food: Agriculture, Hunting and Gathering, Fishing, and other American Indian food sources". Archived from the original on December 18, 2018. Retrieved December 18, 2018.
2. ^ "Welcome to NativeTech: Indigenous Food and Traditional Recipes". NativeTech: Native American Technology & Art. Archived from the original on February 19, 2009. Retrieved August 23, 2008.
3. ^ "The Native American Culinary Association Forum Index". The Native American Culinary Association. Archived from the original on April 22, 2007.
4. ^ Severson, Kim (November 23, 2005). "Native Foods Nourish Again". The New York Times. Retrieved January 21, 2015.
5. JSTOR 40509261. Archived
   (PDF) from the original on June 30, 2020. Retrieved November 25, 2022.
6. doi:10.14430/arctic1539
   .
7. ^ http://www.enr.gov.nt.ca/sites/enr/files/weights_of_wildlife.pdf Archived December 31, 2019, at the Wayback Machine "in deriving estimates of the economic value of wildlife used as food (known in northern Canada as country food or traditional food)..." page 2
8. ^ "18.4 Trends in country food use in NWT regions". NWT State of the Environment Report (Report). Government of Northwest Territories. 2022. Retrieved November 25, 2022.
9. ^ http://www.enr.gov.nt.ca/sites/enr/files/weights_of_wildlife.pdf Archived December 31, 2019, at the Wayback Machine page 16
10. ^ Ashley, pg 22
11. ^ Williams, Ollie (January 25, 2016). "Country food contaminants: NWT residents undergo tests". 100.1 True North FM. Archived from the original on August 23, 2018. Retrieved November 25, 2022.
12. ^ Brandow, Danielle (October 22, 2018). Country Food Consumption Notices: Assessing Awareness and Preferences of Health and Risk Communication Messages in the Sahtú Region of the Northwest Territories (Master Thesis). University of Waterloo. Archived from the original on May 2, 2023. Retrieved May 2, 2023.
13. ^ Brockman, Alex (September 21, 2017). "Traditional Indigenous food in a hospital? That's the plan for new N.W.T. Facility". CBC News. Archived from the original on March 28, 2019. Retrieved November 25, 2022.
14. ^ "Kill What You Eat". April 10, 2017. Archived from the original on March 20, 2019. Retrieved February 20, 2019.
15. ^ "Maple Sugarbush Questions and Answers" (PDF). University of Minnesota Duluth. Archived (PDF) from the original on August 19, 2019. Retrieved December 15, 2018.
16. ^ Nerburn, Kent (Project Director) (1991). We Choose To Remember: More Memories of the Red Lake Ojibwe People. Bemidji, Minnesota: Arrow Printing. p. 8.
17. ISBN 978-1631494628
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Bibliography

• ISBN 978-0-292-71159-4
  .
• Hetzler, Richard (2010). The Mitsitam Cafe cookbook : recipes from the Smithsonian National Museum of the American Indian. Washington, D.C.:
  ISBN 978-1-55591-747-0
  .
• Niethammer, Carolyn (1974). American Indian Food and Lore. New York: A Simon & Schuster Macmillan Company.
  ISBN 0-02-010000-0
  .

External links

Wikimedia Commons has media related to Foods and ingredients of the indigenous people.

Wikimedia Commons has media related to Cuisine of indigenous peoples in North America.

• Traditional Chiricahua recipes Archived August 16, 2011, at the Wayback Machine
• American Indian Health and Diet Project