115 pages, 6 x 9
The University of Arizona Press
More than one hundred authentic recipes center around Hopi staples of beans, corn, wheat, chilies, meat, gourds, and native greens and fruits.
More than 100 recipes of traditional Hopi dishes have been compiled into fascinating culinary reading by Mrs. Kavena, who married into Hopi and has lived and taught there for 30 years. . . . Easy access to subjects is provided by a well arranged index. The author's preface, introduction, and remarks before each section give valuable insights into Hopi agrarian and home life.'—Arizona Highways
'Highly recommended.'—Frontier Times
'Fascinating to prepare and sample. The cooking requirements are all quite simple and, of course, it is totally organic.'—Book Talk
Juanita Tiger Kavena applied for a teaching position on the Hopi Reservation in 1948 and, in her words, "began an adventure that will last the rest of my life." Born into a Creek family, she was raised and educated in Oklahoma in Bureau of Indian Affairs and public schools, and at East Central State College. Later, as a home economist on the Hopi Reservation, she came into wide contact with the Hopi people and became interested in their native foods. She married a Hopi man, Wilmer Kavena, and has been adopted into the Hopi tribe.
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