Amerindian cuisine

Native American cuisine includes all food practices of the indigenous peoples of the Americas. Modern-day native peoples retain a rich culture of traditional foods, some of which have become iconic of present-day Native American social gatherings (for example, frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy and mush are known to have been adopted into the cuisine of the United States from Native American groups. In other cases, documents from the early periods of contact with European, African, and Asian peoples allow the recovery of food practices which passed out of popularity.

Modern-day Native American cuisine is varied. The use of indigenous domesticated and wild food ingredients can represent Native American food and cuisine. North American native cuisine can differ somewhat from Southwestern and Mexican cuisine in its simplicity and directness of flavor. The use of ramps, wild ginger, miners' lettuce, and juniper berry can impart subtle flavours to various dishes. Different ingredients can change the whole meaning of Native American cuisine. A chef preparing a Native American dish can adopt, create, and alter as their imagination dictates.

The essential staple foods of the Eastern Woodlands Aboriginal Americans were maize (also called "corn"), beans, and squash. These were called the "Three Sisters" because they were planted interdependently: the beans grew up the tall stalks of the maize, while the squash spread out at the base of the three plants and provided protection and support for the root systems. A number of other domesticated crops were also popular during some time periods in the Eastern Woodlands, including a local version of quinoa, a variety of amaranth, sumpweed/marsh elder, little barley, maygrass, and sunflowers.

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