For Museums, State/National Parks, Heritage Sites, Powwows, Cultural Centers & Schools
Your event's visitors can explore historical Northeastern Native American foods and dishes up close.
Storage foods on display include Miami White and two varieties of Northern Flint corn, squash rings, Jerusalem artichokes, soldier beans, yellow Steuben beans, Seneca beans, wild rice, maple sugar in granulated, caked, and candied forms, nuts, wild garlic/onions, cranberries, blueberries, strawberries, raspberries, blackberries and blackberry patties, fish, buffalo and deer meat.
With the storage foods we also display foods ready to be re hydrated and cooked into specific dishes including, succotash, hominy, dry corn soup, onion soup, squash pudding, hickory nut pudding, wild rice with blueberries, and buffalo meat in oil. Also displayed are flours ready to be made into breads including Miami White corn flour, parched corn meal with blueberries, and leached acorn meal mixed with corn meal and blackberries.
We also display 'snack' foods such as parched corn, cracked parched corn with berries and maple sugar, and pounded, dried meat, as well as drink flavorings/ingredients to make sassafras tea, sugar drinks, and parched corn coffee.
Our foods and dishes are well researched, with information from resources such as historic recordings/captive narratives, archeological data/site reports, and ethnologies of several Northeastern tribes. Two main sources of information we rely on heavily include 1. Arthur Parker's anthropological work of his own Iroquois people, history, and culture, and 2. Frances Densmore's work about the Ojibwa for publication in the 44th Annual Report of the Bureau of American Ethnology.
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