| Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition) Contributor(s): Ulmer, Mary (Editor), Beck, Samuel E. (Editor), Chiltoskey, Goingback (Illustrator) |
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ISBN: 1616462574 ISBN-13: 9781616462574 Publisher: Coachwhip Publications OUR PRICE: $16.10 Product Type: Paperback Published: July 2014 |
| Additional Information |
| BISAC Categories: - Cooking | Garnishing & Food Presentation - Cooking | Regional & Ethnic - Native American |
| Physical Information: 0.22" H x 7" W x 10" (0.47 lbs) 82 pages |
| Themes: - Ethnic Orientation - Native American |
| Descriptions, Reviews, Etc. |
| Publisher Description: First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking. It starts with a photographic essay as Aggie Lossiah demonstrates how she makes bean bread. This is followed by recipes gathered from the North Carolina Cherokee community (including yellowjacket soup, blood pudding, hominy corn drink, baked squirrel, and hickory nut soup). A description of Cherokee food customs follows. This is a fascinating booklet that provides valuable food lore for the adventuresome gourmet or the student of Native American history. |