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Field name | Value |
---|---|
Reference | TX715 .K499 1970 |
Library/Archive | Michigan State University |
Title | The art of American Indian cooking |
Author/Creator | Kimball, Yeffe; Anderson, Jean |
Date | 1970 |
Collection | International Latin America |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | New York, USA |
Publisher | Avon Books |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity; Food and Identity |
Subjects | game seafood recipes food tradition culture seafood baking commodity: bread vegetables desserts beverages confectionery |
Cuisine | North American cuisine; Native American cuisine |
Description | Includes preface. 'Foods of the American soil adapted to superbly varied and delicious dishes for today's kitchen.' Preface states: 'From turkey and corn dishes of the Southeast, through recipes for wild game from the Great Plains, to seafoods of the Pacific Northwest.' |
Countries | United States of America |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |