From Publishers Weekly
Food historian and native plants expert Kavasch (Native Harvests) describes more than 70 time-honored festivals celebrated by Native Americans, lacing the narrative with 150-plus recipes for dishes traditionally served at these events. Beginning with September feasts, she offers an eclectic, somewhat rambling look at cultures and corresponding festivals many readers may know little about. Celebrations include Schemitzun, the feast of green corn celebrated in Connecticut by the Mashantucket Pequot Indians, with Savory Venison Stew and Algonquian Three Sisters Rice; the O'Odham Tash Days in mid-February in the dry Southwest, with Barbecued Pork Spareribs; the Buffalo Days Pow Wow in July in Alberta, Canada, with Grilled Rack of Buffalo Ribs. Such recipes as Grape Dumplings, Halibut Steaks with Raspberry-Juniper Sauce and Seminole Pumpkin Fry Bread will likely be new to many. Kavasch's short, colorful accounts of the festivities are informative and engaging; a resource directory is provided.
Copyright 1995 Reed Business Information, Inc.
From Library Journal
Kavasch, a food historian and writer, is an authority on Native American culture and foods and author of several other books on the subject, including Native Harvests (1979). Here she describes dozens of different celebrations and ceremonies, from the Pueblo Feast Days to the Seminole Tribal Fair to the Plains Wild Moon Celebration, and presents recipes for the dishes that are part of these annual festivals. Beginning with harvest time, the festivals are organized by season, and Kavasch provides cultural history and lore about each one, as well as Native American recipes, both traditional and contemporary. With its informative text and unusual recipes, this is a unique work, recommended for most collections.
Copyright 1996 Reed Business Information, Inc.