Turtle Island
by Sean Sherman
On This Page
Description
"Discover the multifaceted story of the foods that have linked the environment, traditions, and legacy of Native American tribes for millenia through over 150 ancestral and modern Indigenous recipes from three-time James Beard Award-winning Sioux chef Sean Sherman. Sean Sherman, Oglala Lakota, is a leading figure in the Indigenous food movement-serving as the go-to source for stories on Indigenous food, Indigenous food issues, and recipes. In Turtle Island, he explores the diverse Native show more foodways of this continent, spotlighting the foods that have nourished, both physically and spiritually, the North American peoples for generations. Organized by regions, this book highlights the unique culinary traditions of Turtle Island-the name for this land across multiple Indigenous cultures-that are as varied and rich as the landscapes from which they arise. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. These are truly delicious recipes to put today's nutrition-packed Indigenous pantry on your table, including: Wild-Rice Crusted Walleye Cakes Squash and Pepita Tartlets Wild Turkey and Mushroom Stew with Sassafras and Pine Broth Cedar Maple Baked Beans Summer Succotash Dried Venison and Corn Salad Great Lakes Granola, and much more Alongside the recipes, you'll meet inspiring Indigenous chefs and community leaders who are contributing to the revival of Indigenous food systems. Turtle Island features rich narrative essays that spotlight the people producing, gathering, and cooking these foods today, including remarkable stories of ingenuity and adaptation that capture the resilience of tribal communities. Turtle Island exemplifies how Native foodways can teach us all how to connect with the natural world around us, to embrace our differences, and to strive for a world that centers humanity and respect"-- Provided by publisher. show lessTags
Recommendations
Member Reviews
Turtle Island: Foods and Traditions of the Indigenous Peoples of North America
by Sean Sherman, Kate Nelson, Kristin Donnelly
~ Fascinating and informative ~ A treat and a treasure that I would love to spend time savoring ~
What I liked:
* The photos: beautiful and mouthwatering images
* Table of Contents with a turtle shell background and thirteen areas listed as chapters
* The section at the beginning that lists indigenous pantry items
* The informative and personal introduction
* The Chapter format: Personal anecdotes and background and then discussion of the region’s land, history, food and recipes
* The environmental message that harkens back to the wisdom of ancestors
* Thinking about the work required to cook using indigenous show more ingredients – and wondering what the food would taste like
* That it felt like I was traveling with the author, learning information I wouldn’t have known without reading the book, and thinking that this is a book I would like to own
* That when I sent the information to my daughter, who had enjoyed an indigenous meal in Chicago, she said she is on the waiting list at the library and looks forward to reading and trying recipes using ingredients that might be more readily available to her in the Midwest – I am eager to hear what she makes
What I didn’t like:
* Knowing that many of the ingredients are not available here in Lebanon so I won’t be able to try the recipes even if I would like to
Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the ARC ~ This is my honest review.
5 Stars show less
by Sean Sherman, Kate Nelson, Kristin Donnelly
~ Fascinating and informative ~ A treat and a treasure that I would love to spend time savoring ~
What I liked:
* The photos: beautiful and mouthwatering images
* Table of Contents with a turtle shell background and thirteen areas listed as chapters
* The section at the beginning that lists indigenous pantry items
* The informative and personal introduction
* The Chapter format: Personal anecdotes and background and then discussion of the region’s land, history, food and recipes
* The environmental message that harkens back to the wisdom of ancestors
* Thinking about the work required to cook using indigenous show more ingredients – and wondering what the food would taste like
* That it felt like I was traveling with the author, learning information I wouldn’t have known without reading the book, and thinking that this is a book I would like to own
* That when I sent the information to my daughter, who had enjoyed an indigenous meal in Chicago, she said she is on the waiting list at the library and looks forward to reading and trying recipes using ingredients that might be more readily available to her in the Midwest – I am eager to hear what she makes
What I didn’t like:
* Knowing that many of the ingredients are not available here in Lebanon so I won’t be able to try the recipes even if I would like to
Thank you to NetGalley and Clarkson Potter/Ten Speed Press for the ARC ~ This is my honest review.
5 Stars show less
Ratings
Members
- Recently Added By
Lists
Food
133 works; 2 members
Author Information
3+ Works 461 Members
Awards and Honors
Distinctions
Classifications
- Genres
- Food & Cooking, Nonfiction, General Nonfiction
- DDC/MDS
- 641.59297 — Technology Home economics & family management Food and drink Cooking; cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Ethnic cooking {of non-dominant groups} Other ethnic and national groups North American native peoples
- LCC
- E98 .F7 .S543 — History of the United States America Indians of North America
- BISAC
Statistics
- Members
- 61
- Popularity
- 504,789
- Reviews
- 1
- Rating
- (4.50)
- Languages
- English
- Media
- Paper
- ISBNs
- 4
