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tawâw

2019-10-01 Cooking
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Release : 2019-10-01
Genre : Cooking
Kind : eBook
Book Rating : 055/5 ( reviews)

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Book Synopsis tawâw by : Shane M. Chartrand

Download or read book tawâw written by Shane M. Chartrand. This book was released on 2019-10-01. Available in PDF, EPUB and Kindle. Book excerpt: tawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.

The Western Cree (Pakisimotan Wi Iniwak) - Ethnography -

2010-07-09 History
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Release : 2010-07-09
Genre : History
Kind : eBook
Book Rating : 655/5 ( reviews)

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Book Synopsis The Western Cree (Pakisimotan Wi Iniwak) - Ethnography - by : Joachim Fromhold

Download or read book The Western Cree (Pakisimotan Wi Iniwak) - Ethnography - written by Joachim Fromhold. This book was released on 2010-07-09. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive compilation of ethnography of the Western Cree. 374 pages. Tribal/Band Structure, membership, burial practices, marriagepatterns, warfare, tipis, cosmology/spirits, naming practices, dress, bows, disease, mortality & starvation, transportation, etc.

The Medicine Hills

2010 Alberta
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Release : 2010
Genre : Alberta
Kind : eBook
Book Rating : 037/5 ( reviews)

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Book Synopsis The Medicine Hills by : Joachim Fromhold

Download or read book The Medicine Hills written by Joachim Fromhold. This book was released on 2010. Available in PDF, EPUB and Kindle. Book excerpt:

History of New London, Connecticut

2010-02 History
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Release : 2010-02
Genre : History
Kind : eBook
Book Rating : 914/5 ( reviews)

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Book Synopsis History of New London, Connecticut by : Frances Manwaring Caulkins

Download or read book History of New London, Connecticut written by Frances Manwaring Caulkins. This book was released on 2010-02. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1852 Excerpt: ...of 1676 may be assigned. Mr. Carpenter lived at Niantic Ferry, of which he had a lease from Edward Palmes. He left an only son, David, baptized Nov. 12th, 1682, and several daughters. His relict married William Stevens, of Killingworth. Alexander Pygan, died in 1701. On his first arrival in the plantation, Mr. Pygan appears to have been a lawless young man, of " passionate and distempered carriage," as it was then expressed; one who we may suppose " left his country for his country's good." But the restraints and influences with which he was here surrounded, produced their legitimate effect, and he became a discreet and valuable member of the community. Alexander Pygan, of Norwich, Old England, was married unto Judith, daughter of William Redfin, (Redfield, ) June 17th, 1667. Children. 1. Sarah, born Feb. 23d, 1669-70; married Nicholas Hallam. 2. Jane, " Feb., 1670-1; married Jonas Green. Mrs. Judith Pygan died April 30th, 1678. After the death of his wife, Mr. Pygan dwelt a few years at Saybrook, where he had a shop of goods, and was licensed by the county court as an innkeeper. Here also he married an estimable woman, Lydia, relict of Samuel Boyes, April 15th, 1684. Only one child was the issue of this marriage. 3. Lydia, born Jan. 10th, 16S4-5; married Rev. Eliphalet Adams. Samuel Boyes, the son of Mrs. Lydia Pygan, by her first husband, was bom Dec. 6th, 1673. Mr. Pygan soon returned with his family to New London, where he died in the year 1701. He is the only person of the family name of Pygan, that the labor of genealogists has as yet brought to light in New England. His relict, Mrs. Lydia Pygan, died July 20th, 1734. She was the daughter of William and Lydia Bemont, of Saybrook, and born March 9 th, 1644.1 1 Her mother is said...

The Sioux Chef's Indigenous Kitchen

2017-10-10 Cooking
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Release : 2017-10-10
Genre : Cooking
Kind : eBook
Book Rating : 431/5 ( reviews)

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Book Synopsis The Sioux Chef's Indigenous Kitchen by : Sean Sherman

Download or read book The Sioux Chef's Indigenous Kitchen written by Sean Sherman. This book was released on 2017-10-10. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

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