Download PDF by Linda Murray Berzok: American Indian food (Food in American History Series)

By Linda Murray Berzok

ISBN-10: 0313329893

ISBN-13: 9780313329890

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Native Americans were forced to migrate and adapt to new foods in new territories. The Spanish Florida. Florida’s Apalachee, Guale and Timucua tribes are thought to be the first Indians on the North American continent proper to encounter Europeans. The event occurred in 1513 when a Spanish expedition landed on the coast. The Indians were immediately taken into slavery, their food stores pillaged and villages burned. 16 INTRODUCTION As early as 1530, European diseases including smallpox were being transmitted to these Southeast natives and rapidly reduced the population.

Bison, long a suboptimal food resource, became a highly desirable staple. Many members of the sedentary Plains farming culture abandoned their villages and converted to the nomadic way of life. This marked the end of agriculture on the Plains. Horses also gave Native Americans their first beasts of burden. Because the animals enabled nomads to carry more pemmican (pounded and dried bison meat), it was possible to travel further and to hunt longer. With many more bison being killed than the Indians needed for survival, they quickly acquired a surplus for trading.

On his second voyage to the Americas in 1493, Columbus brought horses to the island of Hispaniola. By the end of the sixteenth century, they were running wild in Durango in north Mexico. When Spanish conquistador Francisco Vásquez de Coronado and his men rode into Zuni territory in the 1540s and left their horses in a stockade, the nomadic Comanche and Apache Indians helped themselves to the animals. Raiding became the fastest way to acquire more horses; in fact, the presence of horses gave rise to an extensive raiding culture.

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American Indian food (Food in American History Series) by Linda Murray Berzok


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