American Indian food /

This first volume in Greenwood's "Food in American History" series explores Native American foodways from prehistory to the arrival of Europeans to modern times, encompassing various regions and tribes. Berzok, a food writer and historian, organizes the chapters thematically rather than chronologically. For instance, Chapter 5 examines the role of food in various religious beliefs and practices, while Chapter 3 explores food preparation, preservation, and storage. Complementing the narrative are a few recipes that describe how the dish was traditionally prepared, as well as a chronology, a glossary, and a selected bibliography. Overall, this highly readable and thorough chronicle will be a welcome addition to public, academic, and high school libraries as it fills a gap in Native American and food history.-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib., Lister Hill (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.