Foods of the Americas

Foods of the Americas: Native Recipes and Traditions

Explore the cuisines of all the original inhabitants of the Americas, including such diverse recipes as Pacific Northwest potted smoked salmon, Peruvian ceviche, Brazilian cozido, and Hawaiian poke. Essays include George P. Horse Capture’s “Reservation Foods” about the adaptability of traditional cuisines to modern kitchens. Provides helpful substitutions for hard-to-find ingredients.  Paperback, 240 pages with 24 four-color photographs. 8.875" x 10.875".

Museum Provenance

The National Museum of the American Indian has one of the most extensive collections of Native American art and artifacts in the world—approximately 800,000 objects representing more than 1,000 indigenous cultures throughout the Western Hemisphere. Our gifts and jewelry represent items designed or crafted by Northwest Coast and Navajo artisans.

Every Smithsonian purchase will arrive with a museum provenance card explaining how it is adapted from or inspired by an object or objects in our collection.