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ERIC Number: ED317367
Record Type: Non-Journal
Publication Date: 1986
Pages: 17
Abstractor: N/A
ISBN: ISBN-0-917134-11-7
Native American Foods and Cookery.
Taylor, Tom; Potter, Eloise F.
Native Americans had a well-developed agriculture long before the arrival of the Europeans. Three staples--corn, beans, and squash--were supplemented with other gathered plants or cultivated crops such as white potatoes, sweet potatoes, pumpkins, and peanuts. Native Americans had no cows, pigs, or domesticated chickens; they depended almost completely on hunting for their meat. In North Carolina, the two largest game animals were the white-tail deer and the black bear, although small mammals, birds, fish, and shellfish were important sources of nourishment. The first article in this booklet, "How the Indians Hunted and Fished," presents an account of North Carolina Indian life and living skills. The second article "Native American Foods and Cookery in Pre-Colonial North Carolina" describes the diet and cooking methods of the Indians, including the adoption of the new foods brought to the New World by the Europeans. A listing of the wild foods of Native Americans is included as well as Native American recipes. This book contains numerous pictures illustrating the text. (ALL)
Publication Type: Information Analyses; Guides - Non-Classroom
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: North Carolina State Museum of Natural Sciences, Raleigh.
Identifiers - Location: North Carolina
Grant or Contract Numbers: N/A