“I’m curious about the foodways of other regions”

Global Diffusion of Corn (University of Illinois Libraries)

“How did corn, originally cultivated in Mexico as far back as 8000BC, make its way as far north as Canada? … Native American trade routes were vigorous and complex.

As I build our indigenous kitchen, I’m not overly intent on limiting our ingredients to this particular region. While it’s important to know the foods that are closest to our kitchens, I’m curious about the foodways of other regions. But, it’s important to understand How them in their geographic and cultural context and to work with them respectfully.”

Sean Sherman, The Sioux Chef’s Indigenous Kitchen (2017), p. 16.

Image credit: McLean County Historical Society (via University of Illinois Libraries)

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