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A Native American feast

by Penner, Lucille Recht.

Format: Print Book 1994
Availability: Available at 4 Libraries 4 of 5 copies
Available (4)
Location Collection Call #
Cooper-Siegel Community Library Childrens' Room j 970.00497 PEN
Location  Cooper-Siegel Community Library
 
Collection  Childrens' Room
 
Call Number  j 970.00497 PEN
 
 
Mt. Lebanon Public Library Children's Non-Fiction j 641.59 Pen
Location  Mt. Lebanon Public Library
 
Collection  Children's Non-Fiction
 
Call Number  j 641.59 Pen
 
 
Penn Hills Library Juvenile j 641.5 PEN
Location  Penn Hills Library
 
Collection  Juvenile
 
Call Number  j 641.5 PEN
 
 
Shaler North Hills Library Juvenile Non-Fiction j 641.59 P
Location  Shaler North Hills Library
 
Collection  Juvenile Non-Fiction
 
Call Number  j 641.59 P
 
 
 
Unavailable (1)
Location Collection Status
Monroeville Public Library Juvenile Non-fiction IN TRANSIT
Location  Monroeville Public Library
 
Collection  Juvenile Non-fiction
 
Status  IN TRANSIT
 
 
Summary
When the first Europeans reached America 400 years ago, they almost starved to death. But they were amazed to see that Native Americans often feasted on wonderful foods: hickory nut soup, succotash, roasted corn, green chili stew and wild grape dumplings, baked beans with maple syrup, and much more. Tribes throughout North America worked hard to find their food, and prepared their meals in many interesting ways. This book provides fascinating and delicious recipes plus a wealth of information on Native American cooking techniques, manners, and customs connected with food. Beautifully illustrated with prints, woodcuts, and drawings.
Published Reviews
Booklist Review: "Gr. 3-6. Penner, who previously wrote about the food of the European colonists, begins here with a contrast: the first European settlers in North America nearly starved to death, but Native Americans had plenty to eat. The success of indigenous peoples in developing local resources is the subject of this book, which surveys tribes from all regions of North America and presents recipes in the midst of historical explanations. Some of the recipes are high in natural sugars and fats, possibly less appropriate for children today than for individuals who came from cultures in which physical labor was intense. But this is not simply a cookbook. It details the hard work involved in finding and preparing food as well as the joy found in eating, and its historical perspective will be useful to teachers. The book will be illustrated with photographs and drawings. ~--Mary Harris Veeder"
From Booklist, Copyright (c) American Library Association. Used with permission.
Additional Information
Subjects Indians of North America -- Food.
Indian cooking.
Indians of North America -- Social life and customs.
Publisher New York : Toronto : New York :Macmillan ;1994
Maxwell Macmillan Canada ;
Maxwell Macmillan International,
Edition 1st ed.
Language English
Description xxv, 99 pages : illustrations ; 24 cm
Bibliography Notes Includes bibliographical references (pages 89-92) and index.
ISBN 0027709027
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