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Buffalo meat and firewood were typical travois loads. [2] [3] According to The Canadian Encyclopedia, "The dog travois of pre-European times was small, capable of pulling not more than 20 to 30 kg." [4] Travel by dog travois was slower in hot weather, which is tiring for dogs. [5] The dog travois can be seen in the paintings of Karl Bodmer. [6]
The Mitsitam Cafe cookbook : recipes from the Smithsonian National Museum of the American Indian. Washington, D.C.: Smithsonian National Museum of the American Indian. ISBN 978-1-55591-747-0. Niethammer, Carolyn (1974). American Indian Food and Lore. New York: A Simon & Schuster Macmillan Company. ISBN 0-02-010000-0.
The technique that Maya used was to use a stone slab and a rolling pin-like object to grind up ingredients. The ground maize created by this process was used in the tortillas. Popular drinks included chocolate drinks, made from ground cacao in water, and atoles and pinoles, which were made from ground up seeds. [ 4 ]
The American recipe for lasagna is proof of this, as mostly it is derived from the Neapolitan version of the dish with large amounts of meat and cheese. [citation needed] [145] Carts selling frankfurters, the predecessor to hotdogs, in New York circa 1906. The price is listed as "3 cents each or 2 for 5 cents".
On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8. The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0. Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American ...
Country captain originated in India as a simple spatchcock poultry or game recipe involving onions and curry and possibly enjoyed by British officers. [ 4 ] [ 5 ] One theory is that an early 19th-century British sea captain, possibly from the East India Company , [ 6 ] working in the spice trade introduced it to the American South via the port ...
A pot of chili con carne with beans and tomatoes. The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States.It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, [1] and Mexicans throughout the post-Columbian era; there is, however, a great ...
American-grown maize, or "corn," became a staple for whiskey production. As Parliament imposed a series of acts upon the colonists, changes in the American colonists' purchases and trades eventually altered the American diet. Starting with the Molasses Act 1733, followed by the Sugar Act 1764, a shift in alcohol consumption occurred.