The culinary traditions of the native peoples of the Americas are celebrated in this lavish book produced in association with the Smithsonian National Museum of the American Indian. Written by chef Fernando Divina and his wife, Marlene Divina, who is of Chippewa heritage, Foods of the Americas presents 140 modern recipes that incorporate a wide array of foods cultivated by native people throughout North and South America.
The book also includes nine illustrated short essays by native writers that provide an American Indian perspective on a variety of indigenous food traditions. Illustrated with food photographs as well as images from the museum’s vast collections, the book was published to coincide with the opening of the museum’s flagship site on the National Mall in 2004.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better