Books like America's First Cuisines by Sophie D. Coe

A richly photographed guide by Kiowa author Lois Ellen Frank, presenting 80 Native American recipes adapted for modern kitchens, blending time‑honored techniques with healthy, flavorful eating.

Celebrating native culinary traditions, this cookbook offers 140 modern recipes featuring ingredients cultivated across North, Central, and South America, enriched by essays from indigenous writers.

Explore the rich culinary traditions of Native American peoples with modern adaptations of classic dishes from five distinct regions.

Discover 150 authentic Native American recipes from tribes across the United States, blending traditional ingredients and cooking techniques for the modern kitchen.

A collection of 90 authentic Native American recipes from five regions of the Americas, with simple instructions, rich photography, and cultural notes drawn from the National Museum of the American Indian’s collections.

Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile.

Chronicles the history, beliefs, and everyday lives of the ancient Aztec, Inca, and Maya peoples.

"Three civilizations that produced architectural marvels, feats of civil engineering unmatched even today, mathematical and astronomical breakthroughs that modern scientists have only recently been able to match. Who were the Incans, Aztecs, and Mayans? And what motivated them to live as they did? John Holzmann examines their physical, social and spiritual cultures from a biblical perspective."--Page 4 of cover.

From the Publisher: Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction. The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world. Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.

Photographs and descriptive text provide information on the people, cities, culture, food and drink, trade, gods and goddesses, clothes, sports and games, and other aspects of the Aztec, Inca, and Maya civilizations.