Description of your research.
The purpose of
this research is explore the food culture among the
North American Natives including: primary food staples, traditional techniques
of food preservation and/or preparation, and ceremonial uses.
Primary Sources:
Kalm, Peter, Travels
in North America, the English Version of 1770. New York: Dover
Publications, 1987. Reprint.
I discovered this
recollection of Peter Kalm listed in the bibliography
of another source.
Lewis and Clark ,Original Journals (1806-1806). Online: content.wisconsinhistory.org
This is a
wonderful website, amricanjourneys.org,
providing primary resource materials and eyewitness accounts of early American exploration
and settlement.
Morgan, T.J., Correspendence between Secretary of Interior and
Commissioner Morgan. Washington, D.C., January 5, 1891. Microfiche
:University of Texas at Austin.
The Perry Castenada Library at UT, Austin is an excellent resource
for locating governmental documents.
Smith, Miss
Dorothy W., Recipes from Kiowa Women.
Department of Interior: Office of Indian Affairs; Division Extension; Kiowa
Indian Agency. Anadarko, Oklahoma:1934
Although I did
not use this specifically as a reference in this paper, I found the recipes
presented useful and informative in developing a perspective of Kiowan food culture.
Secondary Sources:
Berzok, Linda Murray.
American Indian
Food. Westport, Connecticut-London: Greenwood Press, 2005
This work,
although not as detailed as other more specialized works, yielded tremendous
amounts of information regarding the multiple indigenous groups in North
America. I cited this work more often
than any other due to the general availability of useful and applicable
knowledge.
Kavasch, E.
Barrie. Enduring Harvest:Native
American Foods and Festivals for Every Season. Old Saybrook , Connecticut: The
Globe Pequot Press
This material was
not as useful as I had hoped, however, it did lend
some valuable information. It was much
less an encyclopedic or anthology and much more a reference to modern
celebrations among contemporary Indian populations.
Hassrick, Royal B. The
Sioux: Life and Customs of a Warrior Society. Norman, Oklahoma: University
of Oklahoma Press, 1964. Reprint 1982. Print.
Hassrick presents a fantastic over view of the customs and
ways of Sioux society including first person interviews, primary documentation
and ethnological accounts. Although
there is little emphasis on food culture in comparison to other more specialized
works, this text presented very useful and original information such as the
consumption of boiled young puppy at certain ceremonies.
Hurt, R. Douglas. Indian Agriculture In America: Prehistory to
Present. University of Press of Kansas, 1987.
Hurt’s text is a well-rounded
overview concerning Indian agricultural techniques and technology.
Sutton, Mark Q. Insects as Food: Aboriginal Entomophagy in the Great Basin, Menlo Park, California:
Ballena Press, 1988. Print.
This is a
fantastic text addressing the use of insects in aboriginal subsistence
practices as supported by archaeological evidence. Sutton is thorough being sure to include
first person recounts. A very good source for a generally un-studied topic.
Vennum, Thomas Jr. Wild
Rice and The Objibway
People. St. Paul, Minnesota:
Minnesota Historical Society, 1988. Print.
Vennums work is an exceptional reference for the uses:
religious, political, and subsistence alike in the Northeast United States and
Great Lakes area of wild rice.
Your Name
Phillip C. Crossley