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Native Foods

Native Foods Program Newsletter:

Download the current issue of the Native Foods Newletter [1.11mb PDF]

The Native Foods in the Culinary Arts Project at the Institute of American Indian Arts focuses on revitalizing the knowledge and methods of food preparation so integral to Native American life. We embarked on a two year research and development plan to research, document, and share information from North and South America about foods that tribal communities have used for many years. Starting in 2007 we envision the beginning of instructional classes, seminars, and workshops in the culinary arts which focus on the traditions, stories, ecological knowledge, and methods of preparation of native foods of the Americas.

Our partners thus far in the Native Foods Project are the U.S. Department of Agriculture, Tesuque Pueblo, Santa Fe Community College, Indian Health Services, New Mexico State University, and Native Seeds/Search. Activities have centered around development of a database to contain information about the ingredients and methods of food preparation. We are currently requesting information in the form of recipes and stories about foods from Native Americans throughout the United States, North, Central, and South America.

If you would like to contribute or know of individuals or organizations that work in similar areas please email the Project Director. Your information will remain personal and confidential.

Contact: Dr. Tomas Enos
drenos@milagroherbs.com
(505) 820-6321