Food Sovereignty the Navajo Way - by Charlotte J Frisbie (Paperback)

About the Book

Food Sovereignty the Navajo Way is the first book to focus on the dietary practices of the Navajos from the earliest known times into the present and relate them to the Navajo Nationâ (TM)s participation in the food sovereignty movement.

Book Synopsis

Food Sovereignty the Navajo Way is the first book to focus on the dietary practices of the Navajos from the earliest known times into the present and relate them to the Navajo Nationâ (TM)s participation in the food sovereignty movement.

Review Quotes

A great resource for anyone interested in learning about and cooking Navajo foods, both foods that are considered more traditional and those influenced by American foodways, such as the popular frybread.--Transmotion

Beautiful teachings of wellness from long-lost subsistence practices that are now finally being recognized as the keys to social health and global responsibility.--Steven Begay, Navajo Nation Council, practitioner of Navajo medicine

Food ethnography at its best: fine-grained observations, careful descriptions of food preparation, an assessment of nutrition, and collaboration with Navajo consultants--all set in a larger framework that has historical depth.--Louise Lamphere, Journal of Anthropological Research

For a scholarly historical approach to Navajo food culture and preparation, you can't go wrong with Food Sovereignty the Navajo Way.--Edible Phoenix

The main contribution of this book is as a storehouse for culinary wisdom gathered from Tall Woman and her family (with very rich footnotes containing additional stories and notes, as well as counter-information from other community members on some food uses).--American Anthropologist

This book is wonderfully engaging. It is also a detailed and useful compilation of Navajo foodways and culture and is a significant addition to the library of works focused on the Navajo.--Western Historical Quarterly

Valuable as a source of information about changing Navajo foodways as well as about traditional ways of gathering and preparing locally available foods. Embeds the material within the larger context of a growing international political movement for food sovereignty. Among Navajos, as among many other indigenous peoples, some of the major causes of morbidity and mortality are related to the consumption of highly processed foods. Thus improving diets by using locally grown produce is at once an important political as well as public health measure. Frisbie's book is an important contribution to both of those developments.--Stephen J. Kunitz, author of Regional Cultures and Mortality in America

About the Author

Charlotte J. Frisbie is a professor emerita of anthropology at Southern Illinois University, Edwardsville. Her earlier works include Tall Woman: The Life Story of Rose Mitchell, a Navajo Woman, c. 1874â 1977 and Navajo Blessingway Singer: The Autobiography of Frank Mitchell, 1881â 1967, both available from UNM Press.