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Books on the topic 'Indigenous Cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2025

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1

Kaduna State Council for Arts and Culture., ed. Indigenous recipes of Kaduna State. Kaduna State Council for Arts and Culture, 1991.

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2

G, Sehunwe D., Matsheng L. C, and Botswana. Ministry of Local Government., eds. Botswana indigenous food recipes and nutritional analysis. 2nd ed. Ministry of Local Government, 2008.

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3

Tshidi, Moroka, ed. South African indigenous foods: A collection of recipes of indigenous foods, prepared by generations of women of the region. IndiZAFoods, 2004.

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4

G, Sehunwe D., Matsheng L. C, and Botswana. Ministry of Local Government., eds. Botswana indigenous food recipes and nutritional analysis. 2nd ed. Ministry of Local Government, 2008.

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5

G, Sehunwe D., Matsheng L. C, and Botswana. Ministry of Local Government., eds. Botswana indigenous food recipes and nutritional analysis. 2nd ed. Ministry of Local Government, 2008.

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6

Palmer, Kingsley. Swinging the billy: Indigenous and other styles of Australian bush cooking. Aboriginal Studies Press, 1999.

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7

Food and Agriculture Organization of the United Nations., ed. Recipes: Promoting utilisation of Zimbabwe's indigenous foods : for healthy eating. FAO, 2002.

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8

Trust, Community Technology Development. Consumption of indigenous foods in Zimbabwe: User's guide and recipe book. UN/RRU, 2003.

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9

Ramos-Elorduy, Julieta. Creepy Crawly Cuisine:: The Gourmet Guide to Edible Insects. Park Street Press, 1998.

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10

Jane, Wilan Mary, and Stock Melissa T, eds. Flavors of Africa cookbook: Spicy African cooking--from indigenous recipes to those influenced by Asian and European settlers. Prima Pub., 1998.

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11

Antonio, Machuca Ramírez Jesús, and Instituto Nacional de Antropología e Historia (Mexico), eds. Biodiversidad, patrimonio y cocina: Procesos bioculturales sobre alimentación-nutrición. Secretaría de Cultura, Instituto Nacional de Antropología e Historia, 2018.

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12

Cooking with the Wolfman: Indigenous Fusion. Douglas & McIntyre, 2018.

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13

author, Dooley Beth, ed. The Sioux Chef's indigenous kitchen. University of Minnesota Press, 2017.

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14

Cooking with traditional leafy vegetables: Indigenous plants in Tanzania's kitchen. Regent Estate Senior Women Group, 2008.

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15

Tawâw: Progressive Indigenous Cuisine. House of Anansi Press, 2019.

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16

Ramos-Elorduy, Julieta. Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects. Inner Traditions International, Limited, 1998.

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17

Mihesuah, Devon A. Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness. University of Nebraska Press, 2020.

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18

Mihesuah, Devon A. Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness. University of Nebraska Press, 2020.

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19

Mihesuah, Devon A. Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness. University of Nebraska Press, 2020.

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20

Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest. Minnesota Historical Society Press, 2013.

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21

New Native American cooking: More than 125 traditional foods & contemporary dishes made from America's indigenous ingredients. Random House, 1996.

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22

Koenig, Charles W., and Myles R. Miller. Earth Ovens and Desert Lifeways: 10,000 Years of Indigenous Cooking in the Arid Landscapes of North America. University of Utah Press, 2023.

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23

Earth Ovens and Desert Lifeways: 10,000 Years of Indigenous Cooking in the Arid Landscapes of North America. University of Utah Press, 2023.

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24

Glowing Family Recipe Book 12 X 9 , 120 Pages,Family, Recipes, Cooking, Familia, Kids, Teens, and Adult Artist, Hobbyists, Professional: Cooking, Southwest, Indigenous, Hispanic, Kitchen, Gift. Independently Published, 2022.

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25

Glowing Family Recipe Book 12 X 9 , 120 Pages,Family, Recipes, Cooking, Familia, Kids, Teens, and Adult Artist, Hobbyists, Professional: Cooking, Southwest, Indigenous, Hispanic, Kitchen, Gift. Independently Published, 2022.

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26

Glowing Libro de Recetas Familiares 12 X 9 , 120 Pages,Family, Recipes, Cooking, Familia, Kids, Teens, and Adult Artist, Hobbyists, Professional: Cooking, Southwest, Indigenous, Hispanic, Kitchen, Gift. Independently Published, 2022.

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27

Glowing Libro de Recetas Familiares 12 X 9 , 120 Pages,Family, Recipes, Cooking, Familia, Kids, Teens, and Adult Artist, Hobbyists, Professional: Cooking, Southwest, Indigenous, Hispanic, Kitchen, Gift. Independently Published, 2022.

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28

Martin, Samantha. Bush Tukka Guide. Explore Australia, 2014.

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29

Day, Ivan P. Cooking in Europe, 1650-1850. www.greenwood.com, 2008. http://dx.doi.org/10.5040/9798400631986.

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From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these

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30

Montoya, LeeAnn. Family Recipe 12 X 9 , 120 Pages, Dated Pages, Kids, Teens, and Adult Artist, Hobbyists, Professional: Zia, Cooking, Southwest, Indigenous, Hispanic, Kitchen, Gift,. Independently Published, 2021.

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31

Lovera, José Rafael. Food Culture in South America. Greenwood Press, 2005. http://dx.doi.org/10.5040/9798400652455.

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This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups–Indians, Europeans, and Africans–and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat an

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32

Houston, Lynn Marie. Food Culture in the Caribbean. Greenwood Press, 2005. http://dx.doi.org/10.5040/9798400652493.

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Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students a

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33

Lukezic, Craig, and John P. McCarthy, eds. The Archaeology of New Netherland. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9780813066882.001.0001.

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The Archaeology of New Netherland illuminates the influence of the Dutch empire in North America, assembling evidence from seventeenth-century settlements located in present-day New York, New Jersey, Connecticut, Pennsylvania, and Delaware. Archaeological data from this important early colony has often been overlooked because it lies underneath major urban and industrial regions, and this collection makes a wealth of information widely available for the first time. Contributors to this volume begin by discussing the global context of Dutch colonization and reviewing typical Dutch material cult

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34

Berzok, Linda Murray. American Indian Food. Greenwood Press, 2005. http://dx.doi.org/10.5040/9798400610967.

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This, the first, in-depth survey of Native American Indian foodways is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation o

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35

Lopez, Octavio Paredes, and Fidel Guevara Lara. Los Alimentos Magicos De Las Culturas Indigenas Mesoamericanas/ the Magic Foods of the Native Mesoamerican Cultures (La Ciencia Para Todos). Fondo de Cultura Economica USA, 2006.

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