Winner of the 2020 Society for Economic Botany's Mary W. Klinger Book Award An authoritative and thoroughly accessible overview of farming and food practices at Cahokia Agriculture is rightly emphasized as the center of the economy in most studies of Cahokian society, but the focus is often predominantly on corn. This farming economy is typically framed in terms of ruling elites living in mound centers who demanded tribute and a mass surplus to be hoarded or distributed as they saw fit. Farmers are cast as commoners who grew enough surplus corn to provide for the elites. Feeding Cahokia: Early Agriculture in the North American Heartland presents evidence to demonstrate that the emphasis on corn has created a distorted picture of Cahokia’s agricultural practices. Farming at Cahokia was biologically diverse and, as such, less prone to risk than was maize-dominated agriculture. Gayle J. Fritz shows that the division between the so-called elites and commoners simplifies and misrepresents the statuses of farmers—a workforce consisting of adult women and their daughters who belonged to kin groups crosscutting all levels of the Cahokian social order. Many farmers had considerable influence and decision-making authority, and they were valued for their economic contributions, their skills, and their expertise in all matters relating to soils and crops. Fritz examines the possible roles played by farmers in the processes of producing and preparing food and in maintaining cosmological balance. This highly accessible narrative by an internationally known paleoethnobotanist highlights the biologically diverse agricultural system by focusing on plants, such as erect knotweed, chenopod, and maygrass, which were domesticated in the midcontinent and grown by generations of farmers before Cahokia Mounds grew to be the largest Native American population center north of Mexico. Fritz also looks at traditional farming systems to apply strategies that would be helpful to modern agriculture, including reviving wild and weedy descendants of these lost crops for redomestication. With a wealth of detail on specific sites, traditional foods, artifacts such as famous figurines, and color photos of significant plants, Feeding Cahokia will satisfy both scholars and interested readers.

The fascinating story of a lost city and an unprecedented American civilization located in modern day Illinois near St. Louis While Mayan and Aztec civilizations are widely known and documented, relatively few people are familiar with the largest prehistoric Native American city north of Mexico-a site that expert Timothy Pauketat brings vividly to life in this groundbreaking book. Almost a thousand years ago, a city flourished along the Mississippi River near what is now St. Louis. Built around a sprawling central plaza and known as Cahokia, the site has drawn the attention of generations of archaeologists, whose work produced evidence of complex celestial timepieces, feasts big enough to feed thousands, and disturbing signs of human sacrifice. Drawing on these fascinating finds, Cahokia presents a lively and astonishing narrative of prehistoric America.

This book explores the relationship between prehistoric people and their food - what they ate, why they ate it and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behaviour and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented and consumed food in prehistoric times.

The history of Indigenous people in present-day Missouri is far more nuanced, complex, and vibrant than the often-told tragic stories of conflict with white settlers and forced Indian removal would lead us to believe. In this path-breaking narrative, Greg Olson presents the Show Me State’s Indigenous past as one spanning twelve millennia of Native presence, resilience, and evolution. While previous Missouri histories have tended to include Indigenous people only during periods when they constituted a threat to the state’s white settlement, Olson shows us the continuous presence of Native people that includes the present day. Beginning thousands of years before the state of Missouri existed, Olson recounts how centuries of inventiveness and adaptability enabled Native people to create innovations in pottery, agriculture, architecture, weaponry, and intertribal diplomacy. Olson also shows how the resilience of Indigenous people like the Osages allowed them to thrive as fur traders, even as settler colonialists waged an all-out policy of cultural genocide against them. Though the state of Missouri claimed to have forced Indigenous people from its borders after the 1830s, Olson uses U.S. Census records and government rolls from the allotment period to show that thousands remained. In the end, he argues that, with a current population of 27,000 Indigenous people, Missouri remains very much a part of Indian Country, and that Indigenous history is Missouri history.

Description of archaeological site known as the Cahokia Mounds in western Illinois.

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.