This book celebrates the amazing diversity of the original foods of North, Central, and South America. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Includes 140 modern recipes representing communities from all regions of the Americas.

"Published in association with the Smithsonian National Museum of the American Indian."--T.p. verso.

Small plates & appetizers -- Corn is life / by Susan Secakuku -- Cold sauces, relishes, & salads -- Community gardens and the cycle of life / by Marcus Monenerkit-- Soups -- Going home with Koyah and Misho / by Marty Kreipe de Monta~no -- Meats & wild game -- Reservation foods / by George P. Horse Capture -- Game birds & fowl -- Growing up in the kitchen / by Nicolasa I. Sandoval -- Foods from rivers, lakes, & oceans -- People of the salmon / by Elizabeth Woody -- Breads & savory cakes -- "Celebrating corn" / by Karenne Wood -- Sweets & desserts -- "Making apple butter" / by Karenne Wood -- Molasses from a tree / by Millie Knapp -- Beverages -- Native hospitality / by Thomas W. Sweeney -- Basic cooking methods and preparations.