American Indian's cook book
Staff Writer
2010-10-27
.bugnews.bloggieblog.com .
From roasted venison and Peruvian ceviche to pork pibil tacos and quinoa salad, the museum's Mitsitam Cafe offers a modern perspective on foods that have been grown, raised and harvested in North and South America for thousands of years. Mitsitam (mitt-SEE-tom), which means "let's eat" in the Piscataway and Delaware languages, expresses the museum's belief that sharing meals not only brings families and communities together, it also cultivates a greater understanding of the history, culture and values of those who prepare them.
"These are foods that became as fundamental to indigenous cultures as song, dance, story, art and ceremony," said museum director Kevin Gover (Pawnee). "The Mitsitam Cafe allows our visitors to experience Native cultures and indigenous foods in ways that appeal to all the senses, transcending the limits of a museum exhibition."
The Smithsonian's National Museum of the American Indian, together with Fulcrum Books, will be releasing "The Mitsitam Cafe Cookbook" — a collection of favorite recipes from the museum's renowned restaurant — Nov. 9 at bookstores nationwide. A unique introduction to indigenous culture and cuisine, the book features 90 Native-inspired dishes in vivid color photography, as well as dozens of historic images of Native food preparation and objects from the museum's unparalleled collection.