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ERIC Number: ED264987
Record Type: Non-Journal
Publication Date: 1982
Traditional Cherokee Food.
Hendrix, Janey B.
A collection for children and teachers of traditional Cherokee recipes emphasizes the art, rather than the science, of cooking. The hand-printed, illustrated format is designed to communicate the feeling of Cherokee history and culture and to encourage readers to collect and add family recipes. The cookbook could be used as a starting point for recipe collecting projects, to encourage participation in class activities by older community members, and for further reading assignments from the 12-item bibliography of children's books. Traditional cooking and cooks are described, as are Cherokee fire myths and the Sacred Fire and Green Corn ceremonies. Legends of maize, squash, pumpkins, and hominy and information about growing and preparing the staple foods of the Cherokees are given. Many recipes include history or folklore about the ingredients or the products and encourage consultation with experienced cooks to augment description of cooking techniques. A 27-item glossary is provided. (LFL)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Sponsor: Cherokee Education Center, Inc., Tahlequah, OK.; Department of Education, Washington, DC.
Authoring Institution: Cross Cultural Education Center, Inc. Park Hill, OK.
Identifiers - Location: Oklahoma