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Gurnoe, Katherine J.; Skjervold, Christian, Ed. – 1974
Presenting some 60 to 70 Native American recipes, this document includes a brief introduction and a suggested reading list (15 citations related to American Indian foods). The introduction identifies five regional Native American cuisines as follows: in the Southwest, peppers and beans were made into chili, soups, guacamole, and barbecue sauces by…
Descriptors: Adult Education, American Indians, Cooking Instruction, Cultural Background
