Details

Subject(s)

• Indigenous peoples of North America—Food [Browse]
• Indian cooking [Browse]
• Indigenous Studies [Browse]

Author

• Nelson, Kate (Journalist) [Browse]
• Donnelly, Kristin [Browse]

Photographer

• Alvarado, David [Browse]
• Grey Eagle, Jaida [Browse]

Library of Congress genre(s)

• Cookbooks [Browse]

Getty AAT genre

• cookbooks [Browse]

Summary note

• "Discover the multifaceted story of the foods that have linked the environment, traditions, and legacy of Native American tribes for millenia through over 150 ancestral and modern Indigenous recipes from three-time James Beard Award-winning Sioux chef Sean Sherman. Sean Sherman, Oglala Lakota, is a leading figure in the Indigenous food movement-serving as the go-to source for stories on Indigenous food, Indigenous food issues, and recipes. In Turtle Island, he explores the diverse Native foodways of this continent, spotlighting the foods that have nourished, both physically and spiritually, the North American peoples for generations. Organized by regions, this book highlights the unique culinary traditions of Turtle Island-the name for this land across multiple Indigenous cultures-that are as varied and rich as the landscapes from which they arise. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. These are truly delicious recipes to put today's nutrition-packed Indigenous pantry on your table, including: Wild-Rice Crusted Walleye Cakes Squash and Pepita Tartlets Wild Turkey and Mushroom Stew with Sassafras and Pine Broth Cedar Maple Baked Beans Summer Succotash Dried Venison and Corn Salad Great Lakes Granola, and much more Alongside the recipes, you'll meet inspiring Indigenous chefs and community leaders who are contributing to the revival of Indigenous food systems. Turtle Island features rich narrative essays that spotlight the people producing, gathering, and cooking these foods today, including remarkable stories of ingenuity and adaptation that capture the resilience of tribal communities. Turtle Island exemplifies how Native foodways can teach us all how to connect with the natural world around us, to embrace our differences, and to strive for a world that centers humanity and respect"-- Provided by publisher.
• This book presents the history, traditions, and contemporary revival of Indigenous foodways across North America, offering more than 150 ancestral and modern recipes organized by region. Chef Sean Sherman highlights the environmental, cultural, and spiritual foundations of Native cuisines while showcasing seasonal practices, sustainable sourcing, and plant-forward cooking. Through essays and profiles of Indigenous chefs and community leaders, the book illustrates the resilience of tribal food systems and their relevance for modern, respectful, and nature-connected eating.

Notes

Includes index.

Contents

• Introduction
• The Indigenous Pantry
• Great Plains: The Wild Food of The Prarie
• Great Lakes: Where Food Grows on Water
• Eastern Woodlands: The People of The First Light
• Southeastern Woodlands: and the Bayou
• Indian Territory: Oklahoma
• Desert Lands: Southwestern United States and Northern Mexico
• Mesoamerican Highlands and Pacific Coast: Central Mexico
• MEsoamerican Rainforest and Gulf Coast: Southern Mexico
• Pacific Coast: California and Baja California
• The Cold Desert: The Great Basin and the Columbia Plateau
• Northwest Coast: Where the Verdant Forest Meets the Sea
• Northern Forests: Alaska and Canadian Subarctic
• Ice and Tundra: Norther Alaska and the Canadian Arctic.

Show 12 more Contents items

ISBN

• 9780593579237
• 0593579232 ((hardcover))

LCCN

2024057296

OCLC

1500017209

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