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  • Print publication year: 2000
  • Online publication date: March 2008

V.D.5 - Temperate and Arctic North America to 1492

from V.D - The History and Culture of Food and Drink in the Americas
Summary
Native North American cuisine is important to scholars for its contribution to knowledge about adaptations to tropical, temperate, and arctic environments. In North America, both cultivated and domesticated plants were grown under horticultural rather than agricultural conditions. Although domestic crops in the Eastern Woodlands were grown under horticultural conditions, this does not mean that farming was limited to temporary fields or small garden plots. The area associated with the Mississippian tradition includes most, although not all, of the Southeastern Woodlands. Mississippian cuisine included three types of resources: wild plants, wild animals, and cultivated and/or domesticated crops. A sharp contrast to the floodways of the Northwest Coast and the Eastern Woodlands were the Arctic hunting traditions developed in the far north of the continent by Eskimos, or Inuit's. A study of native North American subsistence strategies is important for the floodways in temperate environments and for an understanding of the importance that such strategies had for European colonists.
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The Cambridge World History of Food
  • Online ISBN: 9781139058643
  • Book DOI: https://doi.org/10.1017/CHOL9780521402156
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