Moose Meat and Wild Rice
Author | : Basil Johnston |
Publisher | : |
Total Pages | : 188 |
Release | : 1978 |
Genre | : Indians of North America |
ISBN | : |
Download Moose Meat and Wild Rice Book in PDF, Epub and Kindle
Download Moose Meat And Wild Rice full books in PDF, epub, and Kindle. Read online free Moose Meat And Wild Rice ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author | : Basil Johnston |
Publisher | : |
Total Pages | : 188 |
Release | : 1978 |
Genre | : Indians of North America |
ISBN | : |
Author | : Basil Johnston |
Publisher | : McClelland & Stewart |
Total Pages | : 228 |
Release | : 2011-01-28 |
Genre | : Social Science |
ISBN | : 1551995921 |
Moose Meat and Wild Rice is a unique comic collection by one of Canada’s first and most successful Aboriginal authors, who turns his talents to a mischievous (but never malicious) depiction of Ojibway and Ojibway-White relations, with the gentle satire cutting both ways. Light, but nevertheless realistic, told as fiction but based in fact, the escapades undertaken by the populace of Moose Meat Point Reserve encompass havoc and hilarity, prejudice and pretence.
Author | : Basil Johnston |
Publisher | : U of Nebraska Press |
Total Pages | : 192 |
Release | : 1993-01-01 |
Genre | : Fiction |
ISBN | : 9780803275782 |
The Ojibway Indians' sense of humor sparkles through these stories set on the fictional Moose Meat Point Indian Reserve, connected by a dirt road to the town of Blunder Bay. If some of them seem "farfetched and even implausible," Basil L. Johnston writes, "it is simply because human beings very often act and conduct their affairs and those of others in an absurd manner." ø These twenty-two stories were originally collected under the title Moose Meat and Wild Rice. Among the most memorable of the stories is "They Don't Want No Indians," in which all attempts are made to circumvent bureaucratic red tape and transport a dead Indian to his home for burial. One of the funniest is "Indian Smart: Moose Smart," which pits a moose in a lake against six Moose Meaters in two canoes. "If You Want to Play" and "Secular Revenge" are the result of misunderstanding or imperfect communication. Still other stories, like "What Is Sin?" and "The Kiss and the Moonshine," reveal the clash of different cultural approaches. All show the warm-heartedness and good will of the Ojibway Indians. If they are gently satirized, so are the whites who would change them, and with good reason. Government ineptitude and rigid piety are foisted on the Moose Meaters, who have only thirty thousand acres to move around in.
Author | : Thomas Vennum |
Publisher | : Minnesota Historical Society Press |
Total Pages | : 372 |
Release | : 1988 |
Genre | : Indians of North America |
ISBN | : 9780873512268 |
Explores in detail the technology of harvesting and processing the grain, the important place of wild rice in Ojibway ceremony and legend, including the rich social life of the traditional rice camps, and the volatile issues of treaty rights. 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 Native 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 Indigenous hands. Nevertheless, the Ojibway continue to harvest and process rice each year. It remains a vital part of their social, cultural, and religious life.
Author | : John Motoviloff |
Publisher | : University of Wisconsin Pres |
Total Pages | : 184 |
Release | : 2014-07-08 |
Genre | : Cooking |
ISBN | : 029929904X |
This teacher's guide to the intermediate anthology and workbook suggests a variety of classroom communicative activities for both pairs and small groups.
Author | : Andrew George, Jr. |
Publisher | : ReadHowYouWant.com |
Total Pages | : 226 |
Release | : 2010-11 |
Genre | : Cooking |
ISBN | : 1459608305 |
Traditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George, of the Wet'suwet'en Nation in Canada, is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In A Feast for All Seasons, written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures, and acknowledgment of the spiritual power that food can have in our lives. The 120 recipes include delectable, make-at home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear. This unique cookbook pays homage to an enduring food culture? grounded in tradition and the power of nature? that transcends the test of time.
Author | : Mandy Rivers |
Publisher | : Q R P Books |
Total Pages | : 0 |
Release | : 2014 |
Genre | : Cooking |
ISBN | : 9781938879012 |
"Whether it's baked pimento cheese or fried pork chops with country gravy, southern-style collard greens or Mama's cornbread dressing, the 200 recipes in this book are all kitchen-tested and family-approved! South your mouth is a celebration of Mandy's irresistible southern recipes, as well as her secrets for turning a so-so recipe into a "so ah-maz-ing!" dish you'll be proud to serve. Her down-to-earth recipes and easy-going southern style will have you cooking and laughing at the same time!"--Provided by publisher.
Author | : Laura Peers |
Publisher | : Univ. of Manitoba Press |
Total Pages | : 309 |
Release | : 2009-09-08 |
Genre | : History |
ISBN | : 088755380X |
Among the most dynamic Aboriginal peoples in western Canada today are the Ojibwa, who have played an especially vital role in the development of an Aboriginal political voice at both levels of government. Yet, they are relative newcomers to the region, occupying the parkland and prairies only since the end of the 18th century. This work traces the origins of the western Ojibwa, their adaptations to the West, and the ways in which they have coped with the many challenges they faced in the first century of their history in that region, between 1780 and 1870. The western Ojibwa are descendants of Ojibwa who migrated from around the Great Lakes in the late 18th century. This was an era of dramatic change. Between 1780 and 1870, they survived waves of epidemic disease, the rise and decline of the fur trade, the depletion of game, the founding of non-Native settlement, the loss of tribal lands, and the government's assertion of political control over them. As a people who emerged, adapted, and survived in a climate of change, the western Ojibwa demonstrate both the effects of historic forces that acted upon Native peoples, and the spirit, determination, and adaptive strategies that the Native people have used to cope with those forces. This study examines the emergence of the western Ojibwa within this context, seeing both the cultural changes that they chose to make and the continuity within their culture as responses to historical pressures. The Ojibwa of Western Canada differs from earlier works by focussing closely on the details of western Ojibwa history in the crucial century of their emergence. It is based on documents to which pioneering scholars did not have access, including fur traders' and missionaries' journals, letters, and reminiscences. Ethnographic and archaeological data, and the evidence of material culture and photographic and art images, are also examined in this well-researched and clearly written history.
Author | : Hank Shaw |
Publisher | : Rodale Books |
Total Pages | : 338 |
Release | : 2011-05-24 |
Genre | : Cooking |
ISBN | : 1609614011 |
If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.
Author | : Bradford Angier |
Publisher | : Stackpole Books |
Total Pages | : 193 |
Release | : 2017-09-15 |
Genre | : Cooking |
ISBN | : 0811766306 |
Once again “Mr. Outdoors” guides the way to really succulent eating after a successful hunt. Home Book of Cooking Venison and Other Natural Meats provides not only recipes for enjoyment straight from nature’s banquet table, but also gives tips on their preparation in ways that eliminate waste as well as advice on the best methods of storage for those morsels you save for future feasting. The flavor of the outdoors on every page is as pungent as the sweet, wafting smoke of a cookfire. Sitting down to your table at home with the product of the corner butcher shop brings a full tummy; sitting down to nature’s table with natural meat that you’ve stalked and prepared yourself brings a freedom comparable only to that of the woodlands itself. Along with that full tummy.