Around the world, indigenous peoples are returning to traditional foods produced by traditional methods of subsistence. The goal of controlling their own food systems, known as food sovereignty, is to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. This is the first book to focus on the dietary practices of the Navajos, from the earliest known times into the present, and relate them to the Navajo Nation’s participation in the global food sovereignty movement. It documents the time-honored foods and recipes of a Navajo woman over almost a century, from the days when Navajos gathered or hunted almost everything they ate to a time when their diet was dominated by highly processed foods.
A great resource for anyone interested in learning about and cooking Navajo foods, both foods that are considered more traditional and those influenced by American foodways, such as the popular frybread.--Transmotion
This book is wonderfully engaging. It is also a detailed and useful compilation of Navajo foodways and culture and is a significant addition to the library of works focused on the Navajo.--Western Historical Quarterly
This book is wonderfully engaging. It is also a detailed and useful compilation of Navajo foodways and culture and is a significant addition to the library of works focused on the Navajo.--Western Historical Quarterly
For a scholarly historical approach to Navajo food culture and preparation, you can't go wrong with Food Sovereignty the Navajo Way.--Edible Phoenix
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