"With Thanksgiving on the horizon, and the marathon cooking sessions many undertake about to begin in earnest, one new cookbook is here to challenge some of the assumptions that underlie the holiday while providing over 100 modern and historic recipes. By three-time James Beard Award-winning Indigenous chef Sean Sherman, with authors Kate Nelson and Kristin Donnelly, Turtle Island: Foods and Traditions of the Indigenous Peoples of North America (Clarkson Potter, $45)"
"Sherman, a member of the Oglala Lakota tribe, is a leader in the movement to rebuild Native American foodways. He started the Indigenous restaurant Owamni in Minneapolis and is the founder and executive director of North American Traditional Indigenous Food Systems (NATIFS). When it comes to Thanksgiving, the celebration is commonly associated with New England and Indigenous figures like Squanto, he writes. But some of the commonly told aspects of the Thanksgiving story are myths."
The compilation offers an in-depth examination of Indigenous culinary history and traditions across North America, organized by geographic region and featuring more than 100 modern and historic recipes. A three-time James Beard Award–winning Indigenous chef and Oglala Lakota member who founded an Indigenous restaurant and an organization for traditional food systems leads a movement to rebuild Native American foodways. The volume challenges common Thanksgiving narratives by noting that the contemporary November holiday took shape in the mid-nineteenth century to help the United States heal after the Civil War. Common school teachings often overlook colonial traumas and perpetuate inaccurate history.
Read at www.mercurynews.com
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