Ute Tietje

Historical background, historical photos, and 185 traditional recipes that can also be cooked in our country. Despite their painful history of expulsion, combined with the prohibition of their language and culture, the Native Americans have been able to preserve some of these and are proud to cultivate them again today. The traditional dishes of their ancestors are part of their culture, even if today everyday dishes are prepared in a more modern, less time-consuming way. Although the menu used to be determined mainly by the seasons and the vegetation zone, the diet was quite varied. While dishes may differ by tribe and region, there are some common elements and ingredients used in many dishes. Native American cultures had a deep connection to nature and utilized wild plants, berries, and animals to prepare their meals. The preparation of the dishes, based on oral traditions within the Native American families and tribes, is simple and imaginative. What is not at hand is replaced by something similar. From bread recipes, savory meat dishes, and traditional corn soups to tempting berry desserts, this collection of recipes offers something for every palate. A historical review with explanatory maps and information about the past and present way of life is followed by 185 authentic recipes that are more than 100 years old. Many of them date back to the time before the forced relocation to reservations. A large number of the accompanying photographs from national and museum archives date back to the 19th century and provide an insight into life at that time. The author has traveled the USA countless times since 1991, mainly in the Southwest and the Plains states. On her eventful tours, she obtained the recipes and much other information at powwows, on reservations, at Native American festivals, and during many other personal encounters.