Native harvests, recipes and botanicals of the American Indian. 2d ed.
1979
Kavasch Barrie.
This discussion of the wealth of native flora in the United States emphasizes species significantly used by the American Indians. The ethnobotany of wild and cultivated botanicals is included. The cookbook reflects the native usage of wild and cultivated botanicals, both indigenous and introduced species. Recipes are salt-free, principally because salt was not a widely used or natural food substance in the early American diet. Possible substitutions are suggested, where unusual ingredients are called for in a recipe. Suggestions for gathering edible wild food include 1. use of plant guides for identification; 2. knowledge of poisonous plants; 3. use of only needed plant parts. Botanical charts suggest plant usage and harvesting time.
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