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Field name | Value |
---|---|
Reference | TX715 .U44 1951 |
Library/Archive | Michigan State University |
Title | To make my bread: preparing Cherokee foods |
Author/Creator | Ulmer, Mary; Beck, Samuel E. |
Date | 1951 |
Collection | International Native American |
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 | Cherokee, North Carolina, USA |
Publisher | Museum of the Cherokee Indian |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity; Food and Identity |
Subjects | cooking techniques recipes baking commodity: bread grain vegetables tea beverages foraging canning and preserving fruit game culture food tradition |
Cuisine | North American cuisine; Native American cuisine |
Description | Recipes, herbs, wild food, history, the feast. Photos of food and processes. |
Countries | United States of America |
Places | Cherokee North Carolina |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |