By Linda Murray Berzok
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Extra resources for American Indian food (Food in American History Series)
The hunters used bow-and-arrow and blowgun, and some caught ﬁsh by poisoning streams. Shellﬁsh, particularly oysters, were an important winter food. Guale families moved to the marsh for shellﬁsh gathering after the maize harvest. The Gulf coastal groups had more permanently established villages in the southwestern and western parts of the region. Sharks, sting rays and whales were important food sources. THE INVASION: 1500 AND BEYOND Into these relatively stable Native American societies with their established foodways came groups of aliens speaking different languages, dressed in strange clothes, eating odd foods and carrying deadly weapons.
He told us where they are and how to cook them. You would not know if it had not been Given. You would not know you could eat cactus stems and shake the seeds out of the weeds. Elder Brother did not tell the whites that. To them he gave peaches and grapes and wheat, but to us he gave the wild seeds and the cactus. ”12 Animals Livestock. Native Americans had no domesticated animals when the newcomers arrived except for some dogs and turkeys. The Europeans quickly imported their pigs, goats, sheep, cattle, cows and chickens.
By full summer, they moved into the hills to gather plants, berries and rice grass. In autumn, they harvested pinyon nuts and hunted jackrabbits and other small animals. The winter was harsh, but they could still hunt some small burrowing animals. Famines were common and people were hungry 10 INTRODUCTION much of time. The tribes in the Great Basin lived in tipis covered most often with an underlayer of thatch topped with hide or bark. To the south during the summer harvest the Indians of northern California and southern Oregon harvested lily wokas, yellow water lilies gathered by the women with ten-foot-long poles from shovelnosed dugouts.