Food historian and chef Lois Ellen Frank explores the significance of eight Native American ingredients in her new cookbook, highlighting their historical importance and cultural impact.
Corn. Beans. Squash. Chiles. Tomatoes. Potatoes. Cacao. Vanilla. These ingredients came up so often and consistently when food historian and chef Lois Ellen Frank was researching Native foods for her Ph.D in cultural anthropology that she started calling them “the magic eight.
” Indigenous people in the Americas have been cultivating and nurturing a kinship with these plants for millennia, and they eventually became pillar foods in cuisines all over the world—not to mention essential ingredients on Thanksgiving tables across the U.S. Yet, historically, European settlers have often received the credit for “discovering” them. When Frank set out to write her new cookbook Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients, it made perfect sense that these eight foods should be the backbone of the book
Native American Ingredients Cookbook Cultural Anthropology Cuisine Thanksgiving
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