Book
Hopi cookery
University of Arizona Press • Tucson • Published In 1980 • Pages:
By: Kavena, Juanita Tiger.
Abstract
The author, an educator and home economist married into and adopted by the Hopi tribe, presents here a lengthy discussion on Hopi foods and food preparation. The source is divided into several sections each dealing in turn with specific recipes for the preparation of dishes using beans, corn, wheat, chilies, meat, native greens and fruits, and gourds. Additional chapters add information on beverages and snack foods. The concluding chapter of this work summarizes briefly special foods used in fasting (i. e., fast foods), and the mineral content of a number of selected food items.
- HRAF PubDate
- 2000
- Region
- North America
- Sub Region
- Southwest and Basin
- Document Type
- Book
- Evaluation
- Creator Type
- Educator
- Document Rating
- 5: Excellent Primary Data
- Analyst
- John Beierle ; 1988
- Field Date
- 1948-1970
- Coverage Date
- 1948-1979
- Coverage Place
- Hopi Reservation, northeastern Arizona, United States
- Notes
- Juanita Tiger Kavena
- Includes index
- LCCN
- 80000414
- LCSH
- Hopi Indians