Original local : indigenous foods, stories, and recipes from the Upper Midwest
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Available copies
- 3 of 3 copies available at LARL/NWRL Consortium.
- 3 of 3 copies available at Lake Agassiz Regional Library. (Show preferred library)
Current holds
0 current holds with 3 total copies.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Breckenridge Public Library | 641.5929 ERD (Text) | 33500012533857 | Main | Available | - |
| Detroit Lakes Public Library | 641.5929 ERD (Text) | 33500011811734 | Main | Available | - |
| Twin Valley LINK Site | 641.5929 ERD (Text) | 33500011811726 | Main | Available | - |
Record details
- ISBN: 0873518942 (pbk.)
- ISBN: 9780873518949 (pbk.)
-
Physical Description:
264 pages : illustrations ; 23 cm
print - Publisher: St. Paul, MN : Minnesota Historical Society Press, 2013
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (page 251) and index. |
| Summary, etc.: | "Indigenous peoples have always made the most of nature's gifts. Their menus were truly the "original local," celebrated here in 135 home-tested recipes paired with stories from tribal activists, food researchers, families, and chefs"-- |
Reviews
- Booklist Reviews : Booklist Reviews 2014 January #1
Readers will find many unique and exciting dishes, yet also many contradictions, in Erdrich's book of indigenous foods. The Cowboy Kicker Beans contains Famous Dave's barbecue sauce, and the Decolonized Green Bean Casserole is made with potato flakes. A squash-pie recipe calls for evaporated milk. Many other recipes contain allspice, paprika, turmeric, white flour, granulated sugar, butter, sour cream, mozzarella cheese, olive oil, balsamic vinegar, pad thai noodles, and saltine crackers. Even so, amid stories, poetry, and folktales, Erdrich introduces cooking that reveres the use of rice, corn, vegetables, meats, fish, herbs, berries, and plants used for tea, and she informs readers of hard-fought tribal efforts to preserve Native American food sources and other natural resources. She also promotes an appreciation for less common ingredients, such as sunchokes, fern fiddleheads, clover, and juniper berries. Those seeking to learn about indigenous food-preparation methods may be disappointed, and some narrative passages are a bit overwrought and confusing. Even so, these recipes possess a special flair, taking their inspiration from Native American culture. Copyright 2014 Booklist Reviews.
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| Genre: | Cookbooks. |
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| 245 | 1 | 0. | ‡aOriginal local : ‡bindigenous foods, stories, and recipes from the Upper Midwest / ‡cHeid E. Erdrich. |
| 260 | . | ‡aSt. Paul, MN : ‡bMinnesota Historical Society Press, ‡c2013 | |
| 300 | . | ‡a264 pages : ‡billustrations ; ‡c23 cm | |
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| 520 | . | ‡a" Local foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature's gifts. Their menus were truly the "original local," celebrated here in sixty home-tested recipes paired with profiles of tribal activists, food researchers, families, and chefs. A chapter on wild rice makes clear the crucial role manoomin plays in cultural and economic survival. A look at freshwater fish is concerned with shifts in climate and threats to water purity as it reveals the deep relationship between Ojibwe people and indigenous fish species such as Ginoozhii, the Muskie, Ogaa, the Walleye, and Adikamig, Whitefish. Health concerns have encouraged Ojibwe, Dakota, and Lakota cooks to return to, and revise, recipes for bison, venison, and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi, and Mandan gardeners and harvesters. The innovative recipes collected here--from Ramp Kimchi to Three Sisters Salsa, from Manoomin Lasagna to Venison Mole Chili--will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent. Heid E. Erdrich, author of five books of poetry and coeditor of Sister Nations: Native American Women Writers on Community, teaches writing, performs her work broadly, and gives lectures on American Indian art, language, and literature"-- ‡cProvided by publisher. | |
| 520 | . | ‡a"Indigenous peoples have always made the most of nature's gifts. Their menus were truly the "original local," celebrated here in 135 home-tested recipes paired with stories from tribal activists, food researchers, families, and chefs"-- ‡cProvided by publisher. | |
| 504 | . | ‡aIncludes bibliographical references (page 251) and index. | |
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