Louise Erdrich is an American author of novels, poetry, and children's books featuring Native American characters and settings. She is an enrolled member of the Turtle Mountain Band of Chippewa Indians, a federally recognized tribe of the Anishinaabe.
Soul food is an ethnic cuisine traditionally prepared and eaten by African Americans, originating in the Southern United States. The cuisine originated with the foods that were given to enslaved black people by their white owners on Southern plantations during the Antebellum period; however, it was strongly influenced by the traditional practices of West Africans and Native Americans from its inception. Due to the historical presence of African Americans in the region, soul food is closely associated with the cuisine of the American South although today it has become an easily identifiable and celebrated aspect of mainstream American food culture.
Tex-Mex cuisine is an American cuisine that derives from the culinary creations of the Tejano people of Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country.
Pemmican is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today. The word comes from the Cree word ᐱᒦᐦᑳᓐ, which is derived from the word ᐱᒥᕀ, "fat, grease". The Lakota word is wasná, originally meaning "grease derived from marrow bones", with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America.
A cookbook or cookery book is a kitchen reference containing recipes.
Frybread is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, generally wheat flour, sugar, salt, and fat, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. Frybread can also be made into taco-like meals.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings. Foods like cornbread, turkey, cranberry, blueberry, hominy and mush have been adopted into the cuisine of the broader United States population from Native American cultures.
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread — namely cornmeal, milk, butter, and eggs — the mode of preparation creates a final product with a soft, rather than crumbly, texture. As the name implies, the consistency is soft enough that it needs to be served and eaten with a spoon.
The Oglala are one of the seven subtribes of the Lakota people who, along with the Dakota, make up the Očhéthi Šakówiŋ. A majority of the Oglala live on the Pine Ridge Indian Reservation in South Dakota, the eighth-largest Native American reservation in the United States.
Richard Blais is an American chef, television personality, restaurateur and author. He appeared on the reality show cooking show Top Chef, and is known for his take on classic American cuisine. Blais was the runner-up for the fourth season of Top Chef and returned several seasons later to win Top Chef: All-Stars.
Heid E. Erdrich is a Turtle Mountain Ojibwe writer and editor of poetry, short stories, and nonfiction, and maker of poem films.
Michelle Tam is an American blogger, food writer, and bestselling cookbook author known for recipes and food writing focused on the Paleolithic diet and lifestyle.
Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ginataan, laksa, sayur lodeh, soto, and tom kha kai, and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes, some varieties—such as binignit and kolak—are sweet dessert soups.
Original Local: Indigenous Foods, Stories and Recipes from the Upper Midwest is a recipe/collage book written by Heid E. Erdrich, published by the MN Historical Society Press in Minneapolis, Minnesota. Heid E. Sherman is a member of the North Dakota Turtle Mountain Band of the Ojibwe people who is currently based in South Minneapolis. Her cookbook explores native american cuisine and indigenous ingredients, within a globally-aware framework that includes stories, recollections and anecdotes.
Indigenous cuisine is a type of cuisine that is based on the preparation of cooking recipes with products obtained from native species of a specific area.
Sean Sherman is an Oglala Lakota Sioux chef, cookbook author, forager, and promoter of indigenous cuisine. Sherman founded the indigenous food education business and caterer The Sioux Chef, as well as the nonprofit North American Traditional Indigenous Food Systems. He received a James Beard Foundation Leadership Award and his 2017 cookbook, The Sioux Chef's Indigenous Kitchen, won the 2018 James Beard Award for Best American Cookbook.
Lois Ellen Frank is an American food historian, cookbook author, culinary anthropologist, and educator. She won a 2003 James Beard Foundation Award for her cookbook Foods of the Southwest Indian Nations, the first cookbook of Native American cuisine so honored.
Foods of the Southwest Indian Nations is a 2002 cookbook by Lois Ellen Frank, food historian, cookbook author, photographer, and culinary anthropologist. The book won a 2003 James Beard award, the first Native American cuisine cookbook so honored. CNN called it "the first Native American cookbook to turn the heads of James Beard Foundation award judges".
Brian Yazzie, known as Yazzie the Chef is a Navajo chef. He celebrates and promotes Indigenous American foods.
Owamni is a Native American restaurant in Minneapolis, Minnesota. Owamni's concept focuses on a decolonized menu, meaning all of the dishes are made from indigenous ingredients, such as game, corn, and wild plants. The menu does not feature any butter, dairy, sugar, wheat, chicken, beef, or pork.
