Food Sovereignty the Navajo Way: Cooking with Tall Woman

Food Sovereignty the Navajo Way: Cooking with Tall Woman


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Around the world, indigenous peoples are returning to traditional foods produced by traditional methods of subsistence. The goal of controlling their own food systems, known as food sovereignty, is to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. This is the first book to focus on the dietary practices of the Navajos, from the earliest known times into the present, and relate them to the Navajo Nation's participation in the global food sovereignty movement. It documents the time-honored foods and recipes of a Navajo woman over almost a century, from the days when Navajos gathered or hunted almost everything they ate to a time when their diet was dominated by highly processed foods.

Product Details

ISBN-13: 9780826358875
Publisher: University of New Mexico Press
Publication date: 04/15/2018
Pages: 416
Sales rank: 414,293
Product dimensions: 5.90(w) x 8.90(h) x 1.30(d)

About the Author

Charlotte J. Frisbie is a professor emerita of anthropology at Southern Illinois University, Edwardsville. Her earlier works include Tall Woman: The Life Story of Rose Mitchell, a Navajo Woman, c. 1874-1977 and Navajo Blessingway Singer: The Autobiography of Frank Mitchell, 1881-1967, both available from UNM Press.

Table of Contents

List of Illustrations ix

Acknowledgments xi

Introduction 1

1 An Overview of the Navajo Diet and Navajo Dietary Research 7

2 Subsistence Practices in Tall Woman's Family 47

3 Defeating Hunger by Making Something from the Earth: Cooking with Tall Woman 113

Introduction to the Recipes 113

Section 1 Wild Foods: Animals, Birds, and Insects; Nuts; Plants, Including Greens, Bulbs, and Roots, Leaves, Seeds, and Wild Grasses; Wild Vegetables; Berries; and Other Fruit 117

Section 2 Possible Additives: Culinary Ashes, Salt, Sweeteners, Yeast, Baking Powder and Baking Soda, Shortening or Grease, Clay (Dleesh), Gravy, and Cheese 149

Section 3 Cultivated Crops 161

Section 4 Cake, Breads, Dumplings and Marbles, Pancakes and Griddle Cakes, Flour Tortillas, Frybread, Poured Cornbread, Kneel-Down Bread, Paperbread, and Wheat Bread 185

Section 5 Meat ('Atsj') 219

Section 6 Stews, Soups, and Mushes ('Atoo') 229

Section 7 Drinkable Substances (Dajidlá): Water, Juices, Coffee, Teas, Milk, Drinks Made with Milk or Water, and Creamers 241

4 Reflections 249

Appendix A The Commodity Food Program 269

Appendix B A History of Restaurants in Chinle, Arizona 277

Notes 289

Glossary of Navajo Words 337

References 349

Index 363

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