Cherokee Cooklore, first published in 1951, introduces us to traditional Cherokee cookery. It begins with a photo essay in which Aggie Lossiah illustrates how she cooks bean bread. This is followed by recipes acquired from the Cherokee community in North Carolina. (including yellowjacket soup, blood pudding, hominy corn drink, baked squirrel, and hickory nut soup). Following is a description of Cherokee culinary customs. This is an intriguing pamphlet that gives useful food lore for the adventurous gourmet or Native American history student.
Mary Ulmer, Samuel E Beck
10.00 x 7.00 x 0.22 Inches