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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]
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
Indian-ish: Recipes and Antics from a Modern American Family is a cookbook by Indian-American author and food critic Priya Krishna in 2019. It consists of a variety of recipes from the Indian cuisine.
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 ...
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 ...
The food of other Latin-American countries can also be found and is increasingly an influence, with the food described as Nuevo Latino more and more often seen. Throughout the West in areas where sheep ranching/sheep herding is important (Idaho, Montana, Wyoming, Nevada, eastern Washington, eastern California, other nearby states) restaurants ...
This is a list of soul foods and dishes.Soul food is the ethnic cuisine of African Americans that originated in the Southern United States during the era of slavery. [1] It uses a variety of ingredients and cooking styles, some of which came from West African and Central African cuisine brought over by enslaved Africans while others originated in Europe.
In the early 20th century cane syrup became a staple ingredient, and is used in recipes for pecan pie, gingerbread, spice cookies, and gateau de sirop, or served plain with pancakes or hot buttermilk biscuits, similar to maple syrup in the cuisine of New England. [9] Bananas Foster; Beignets; Doberge cake; Banana pudding; Bread pudding