The Sioux Chef's Indigenous Kitchen facts for kids
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| Author | Sean Sherman, Beth Dooley |
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| Country | United States |
| Language | English |
| Subject | Native American cuisine |
| Genre | Cookbook |
| Publisher | University of Minnesota Press |
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Publication date
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October 2017 |
| Media type | Book |
| Pages | 240 |
| ISBN | 978-0-8166-9979-7 (1ed, hardcover) |
The Sioux Chef's Indigenous Kitchen is a recipe book written by Sean Sherman with Beth Dooley. It was published by the University of MN Press in Minneapolis, Minnesota. Sean Sherman is an Oglala Lakota chef. He was born in Pine Ridge, South Dakota. Today, he lives in South Minneapolis.
This cookbook teaches about Native American cuisine. It focuses on using ingredients and cooking methods from long ago. The goal is to help people eat healthier. It also aims to lower the number of people with health problems like diabetes. These issues are often seen in Native communities.
What's Inside the Book?
The recipes in the book are grouped by where the ingredients come from. Some sections are 'Fields and Gardens,' 'Prairies and Lakes,' and 'The Indigenous Pantry.' The book also has helpful notes. These notes explain terms or give information about ingredients.
Sean Sherman did a lot of research for this book. He studied old writings and talked to his family. He also learned about ethnobotany, which is how people use plants. The book removes foods that were added later, like white flour, sugar, and dairy. Instead, it uses local ingredients to create healthy meals.
For example, it talks about the "Three Sisters." These are corn, beans, and squash. It also explains hominy, which is a special type of corn. The book adds new science and cooking tips to this traditional knowledge.
Why This Book Matters
Many groups have worked to help with health issues among Native people. This book joins a growing movement that started decades ago. It includes other cookbooks like Foods of the Americas: Native Recipes and Traditions. That book was published by the Smithsonian National Museum of the American Indian in 2004. Another book is Original Local: Indigenous Foods, Stories and Recipes from the Upper Midwest by Heid E. Erdrich from 2013.
There was also a TV show in 2006 called Seasoned With Spirit: A Native Cook’s Journey with Loretta Barrett Oden. Groups like Native Seeds/SEARCH also work on these topics. All these efforts aim to bring back traditional, healthy eating habits. They help Native communities connect with their food heritage.
