Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition)

$11.95

ISBN: 9781616462574
Dewey:
LCC Number:
Author: Mary Ulmer
Illustrator: Goingback Chiltoskey
Pages: 82
Age Group:

Description

First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking. It starts with a photographic essay as Aggie Lossiah demonstrates how she makes bean bread. This is followed by recipes gathered from the North Carolina Cherokee community (including yellowjacket soup, blood pudding, hominy corn drink, baked squirrel, and hickory nut soup). A description of Cherokee food customs follows. This is a fascinating booklet that provides valuable food lore for the adventuresome gourmet or the student of Native American history.

Additional information

Weight 0.47 lbs
Dimensions 10 x 7 x 0.22 in
Binding Type

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