Cookbook talk:Native American Cuisine

to do
to the recipe items to facilitate navigation
 * 1) Add | Native American cuisine


 * 1) Organize additional recipes by region ..--Paul James (discuss • contribs) 09:49, 20 March 2012 (UTC)

Is this real?
Take the Cookbook:Blue Corn-Pinon Pancakes with Apricot-Pinon Compote as an example. Do apricots, pine nuts, almonds, cinnamon, and corn all grow in the same area? I think not, and baking powder is less than 100 years old.

Now consider Cookbook:Wild Rice Blueberry Dessert. Lemon juice with blueberries and wild rice??? Lemons are citrus fruit, which comes from tropical and subtropical southeast Asia. Wild rice does not grow well in places that citrus fruit will tolerate.

Canned food, like the cream of broccoli soup, isn't more than 150 years old AFAIK.

Oogruk is untranslated. Walrus? Seal? Whale? Porpoise? Dolfin?

Certo-brand liquid fruit pectin is seriously inappropriate. The same goes for sugar actually.

Bacon is cured pig meat. Pigs are from the Old World.

AlbertCahalan 04:59, 2 May 2005 (UTC)
 * Well, it does make sense that they would adapt new foods into their recipes over time. Native Americans are still around, and their cuisine is probably still evolving. PurplePieman 08:33, 7 May 2005 (UTC)
 * We call that "Cookbook:Cuisine of the United States". I may be of European descent, but I don't claim to cook "colonial cuisine" or "European cuisine" or "white cuisine". I cook US cuisine, which certainly does contain influences from the first people to settle the area. Probably grits and corn tortillas are still fairly authentic. The tamale recipe, which you might consider to be more Mexican than US, is roughly an old recipe from Central America (ready-to-eat field rations for warriors) if you leave out the pork and black pepper. AlbertCahalan 19:09, 7 May 2005 (UTC)

There is such a thing as "Native American" cuisine, but a lot of it has been absorbed into the cuisines of the respective countries. Succotash and Glot (or Glottucks) are Amerindian dishes, but the inclusion of milk or butter is a European influence.

One can categorize the recipes as "traditional" (pre-colonial or colonial with minimal influence of European cuisine) and "modern" (utilising canned goods, different regions, out-of-season, non-native ingredients).

This should also be broken up into regions. There's a difference between South Western US, Tex-Mex, South-Eastern US, North-Eastern US/Canada, etc. regions.