The Sacred Harvest: Ojibway Wild Rice Gathering (We Are Still Here : Native Americans Today) by Gordon Regguinti  (1)
$6.95
|
This item is not eligible for Amazon Prime, but millions of other items are. Join Amazon Prime today. Already a member? Sign in.
|
|||||||||
Customers Who Bought This Item Also Bought
Editorial Reviews
American Anthropologist
"Highly recommended. Anyone interested in wild rice and the Ojibwa peoples will find the work exciting." --This text refers to the Paperback edition.
Product Description
"Highly recommended. Anyone interested in wild rice and the Ojibwa peoples will find the work exciting." --This text refers to the Paperback edition.
Product Description
Wild rice has always been essential to life in the Upper Midwest and neighboring Canada. In this far-reaching book, Thomas Vennum, Jr., uses travelers' narratives, historical and ethnological accounts, scientific data, historical and contemporary photographs and sketches, his own field work, and the words of Indian people to examine the importance of this wild food to the Ojibway people. He details the technology of harvesting and processing, from seventeenth-century reports though modern mechanization. He explains the important place of wild rice in Ojibway ceremony and legend and depicts the rich social life of the traditional rice camps. And he reviews the volatile issues of treaty rights and litigations involving Indian problems in maintaining this traditional resource.
A staple of the Ojibway diet and economy for centuries, wild rice has now become a gourmet food. With twentieth-century agricultural technology and paddy cultivation, white growers have virtually removed this important source of income from Indain hands. Nevertheless, the Ojibway continue to harvest and process rice each year. It remains a vital part of their social, cultural, and religious life.
--This text refers to the
Paperback
edition.
A staple of the Ojibway diet and economy for centuries, wild rice has now become a gourmet food. With twentieth-century agricultural technology and paddy cultivation, white growers have virtually removed this important source of income from Indain hands. Nevertheless, the Ojibway continue to harvest and process rice each year. It remains a vital part of their social, cultural, and religious life.
Product Details
Would you like to update product info or give feedback on images?
|
Citations
(learn more)
16
books
cite this book:
See all 16 books citing this book
- Wild Rice Cooking: History, Natural History, Harvesting, and Lore by Susan Carol Hauser in Front Matter, Back Matter (1), and Back Matter (2)
- The Power of Ancient Foods by Gene A. Spiller on page 88, and Back Matter
- Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More by Ari Weinzweig on page 187
- We Are What We Eat: Ethnic Food and the Making of Americans by Donna R. Gabaccia in Back Matter
- A Thousand Years Over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances by Laura Schenone in Back Matter
See all 16 books citing this book
Suggested Tags from Similar Products( What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product).
Help others find this product - tag it for Amazon search
No one has tagged this product for Amazon search yet. Why not be the first to suggest a search for which it should appear?
|
 |
|||||||
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more