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10-26-2007, 05:42 AM
Feasting on Tradition:
Native American Foods of the Southwest
Past and Present
By: Steve Cantrell NM Department of Cultural Affairs
<font face="Arial"><font size="4"><font color="#000000"><font size="3"><center><img src=http://sonewmex.com/images/museums_miac_LoisEllenFrank.jpg border=1 align=center alt="Award-winning chef, author, Native foods historian, and photographer Lois Ellen Frank will talk at the Museum of Indian Arts and Culture Sunday, November 18"><br><font size=2 face="Arial Narrow"><font size="2"><font face="Arial Narrow"><font color="black">Award-winning chef, author, Native foods historian, <br>and photographer Lois Ellen Frank will talk at the <br>Museum of Indian Arts and Culture on November 18. </font></font></font></font> </font></font></font></font>
<font face="Arial Narrow"><font size="2"><font color="#000000"><table align=right cellpadding=0 cellspacing=0 border=0><caption align=bottom><font size=2 face="Arial Narrow" color=black>Frank spent over 20 years documenting foods and lifeways of Southwest Native American tribes.</font></caption><tr><td><img src=http://sonewmex.com/images/museums_MIAC_Foods.jpg border=1 hspace=5 alt="Frank spent over 20 years documenting foods and lifeways of Southwest Native American tribes."></td></tr></table></font></font></font>Santa Fe, NM-Award-winning chef, author, Native foods historian, and photographer Lois Ellen Frank will talk at the Museum of Indian Arts and Culture on Sunday, November 18, 2007 at 2:00 p.m. on her most recent book, Foods of the Southwest Indian Nations. The talk will be followed by a book signing.
Based in Santa Fe, Lois Ellen Frank spent over 20 years documenting foods and lifeways of Southwest Native American tribes. This lengthy immersion in Native American communities culminated in her book, Foods of the Southwest Indian Nations, featuring traditional and contemporary recipes. Published by Ten Speed Press, the book won the James Beard Award in the Americana category in 2003.
<font color="black"><font face="Arial Narrow"><font size="2"><table align=left cellpadding=0 cellspacing=0 border=0><caption align=bottom><font size=2 face="Arial Narrow" color=black>Frank, who is Kiowa on her mother's side, presents more than 80 recipes.</font></caption><tr><td><img src=http://sonewmex.com/images/museums_MIAC_Foods3.gif border=1 hspace=5 alt="Frank, who is Kiowa on her mother's side, presents more than 80 recipes."></td></tr></table></font></font></font>In this gloriously photographed book, Foods of the Southwest Indian Nations, Frank, who is Kiowa on her mother's side, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank worked onreservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Diné (Navajo) Nation tribal memberWalter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you will find such dishes as Navajo Churro Lamb Stuffed Chiles with Tomato Purée, Marinated Grilled Quail, Spicy Corn Soup, Blue Corn Gnocchi Arrowheads with Guajillo Chile Sauce, and Flourless Chocolate Piñon Torte with Peach Honey and Prickly Pear Syrup. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.
She has also photographed many well-known food posters including among them the famous Great Chile Posters." She has also photographed cookbooks for some of the most famous chefs in the United States; including our own well-known Mark Miller, chef/former-owner Coyote Cafe and the Red Sage, in Washington D. C.; the La Casa Sena Cookbook, The Steaklover's Companion, Great Bowls of Fire, Pasta Exotica, and a book on tamales with Mark Miller, Stephen Pyles and John Sedlar, and The Great Bean Book which she worked on with Florence Fabricant and Elizabeth Berry, and most recently her own cookbook, Foods of the Southwest Indian Nations.
<font color="black"><font face="Arial Narrow"><font size="2"><table align=right cellpadding=0 cellspacing=0 border=0><caption align=bottom><font size=2 face="Arial Narrow" color=black>She has also photographed many well-known food posters including among them the famous 'Great Chile Posters.'.</font></caption><tr><td><img src=http://sonewmex.com/images/museums_MIAC_Foods2.gif border=1 hspace=5 alt="She has also photographed many well-known food posters including among them the famous 'Great Chile Posters.'."></td></tr></table></font></font></font>Frank has exhibited her photography at the Western States Museum in Santa Barbara, CA with a show entitled Under the Spell of the Pinon Smoke: Contemporary Images of Native Americans, Native Foods, and the American Southwest, Spring 1987 and another exhibition at the Maxwell Museum of Anthropology in Albuquerque, NM entitled, A Common Thread, Corn and Culture In Mexico, 4" x 5" Polaroid Transfers featuring images of culture and ritual, May 1997. She was a featured chef at the opening of the exhibition Totems to Turquoise at the Autry Center and Southwest Museum in Los Angeles, in April 2007.
Frank received her MA in Cultural Anthropology from the University of New Mexico in May, 1999 where she focused on the importance of corn as a common thread to all indigenous tribes throughout the Americas. She was accepted into the PhD program at the University of New Mexico and her dissertation which was accepted by the UNM Anthropology faculty, is entitled, "The Discourse and Practice of Native American Cuisine: Native and Non-Native Chefs and Native American Cooks in Contemporary Kitchens", which she is presently near completing. Frank, plans to make her next book, tentatively entitled, The Turquoise Plate, Southwest Chefs, Contemporary Kitchens and Identity based on her dissertation work and field interviews.
She is a featured cooking instructor at the Santa Fe School of Cooking where she teaches Native American foods of the Southwest. Guest Chef appearances have taken her to many famous restaurants around the country where she, with Native Chef Walter Whitewater (Diné) have prepared menus from the foods she has studied. She continues to teach about foods as a guest chef, lecturer, and instructor nationally. She is an adjunct professor at the Institute of American Indian Arts (IAIA), in Santa Fe, where she teaches about the ethnobotany of foods and plants of the Southwest.
Frank has been active in the Native American community, working with the American Indian Science and Engineering Society (AISES), the Tohono O'odham Community Action group (TOCA), the Center for Sustainable Environments at the University of Northern Arizona University (CSE), the Cultural Conservancy in San Francisco (TCC), the California Indian Basket weavers Association (CIBA), and the Museum of Natural History in New York.
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Native American Foods of the Southwest
Past and Present
By: Steve Cantrell NM Department of Cultural Affairs
<font face="Arial"><font size="4"><font color="#000000"><font size="3"><center><img src=http://sonewmex.com/images/museums_miac_LoisEllenFrank.jpg border=1 align=center alt="Award-winning chef, author, Native foods historian, and photographer Lois Ellen Frank will talk at the Museum of Indian Arts and Culture Sunday, November 18"><br><font size=2 face="Arial Narrow"><font size="2"><font face="Arial Narrow"><font color="black">Award-winning chef, author, Native foods historian, <br>and photographer Lois Ellen Frank will talk at the <br>Museum of Indian Arts and Culture on November 18. </font></font></font></font> </font></font></font></font>
<font face="Arial Narrow"><font size="2"><font color="#000000"><table align=right cellpadding=0 cellspacing=0 border=0><caption align=bottom><font size=2 face="Arial Narrow" color=black>Frank spent over 20 years documenting foods and lifeways of Southwest Native American tribes.</font></caption><tr><td><img src=http://sonewmex.com/images/museums_MIAC_Foods.jpg border=1 hspace=5 alt="Frank spent over 20 years documenting foods and lifeways of Southwest Native American tribes."></td></tr></table></font></font></font>Santa Fe, NM-Award-winning chef, author, Native foods historian, and photographer Lois Ellen Frank will talk at the Museum of Indian Arts and Culture on Sunday, November 18, 2007 at 2:00 p.m. on her most recent book, Foods of the Southwest Indian Nations. The talk will be followed by a book signing.
Based in Santa Fe, Lois Ellen Frank spent over 20 years documenting foods and lifeways of Southwest Native American tribes. This lengthy immersion in Native American communities culminated in her book, Foods of the Southwest Indian Nations, featuring traditional and contemporary recipes. Published by Ten Speed Press, the book won the James Beard Award in the Americana category in 2003.
<font color="black"><font face="Arial Narrow"><font size="2"><table align=left cellpadding=0 cellspacing=0 border=0><caption align=bottom><font size=2 face="Arial Narrow" color=black>Frank, who is Kiowa on her mother's side, presents more than 80 recipes.</font></caption><tr><td><img src=http://sonewmex.com/images/museums_MIAC_Foods3.gif border=1 hspace=5 alt="Frank, who is Kiowa on her mother's side, presents more than 80 recipes."></td></tr></table></font></font></font>In this gloriously photographed book, Foods of the Southwest Indian Nations, Frank, who is Kiowa on her mother's side, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank worked onreservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Diné (Navajo) Nation tribal memberWalter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you will find such dishes as Navajo Churro Lamb Stuffed Chiles with Tomato Purée, Marinated Grilled Quail, Spicy Corn Soup, Blue Corn Gnocchi Arrowheads with Guajillo Chile Sauce, and Flourless Chocolate Piñon Torte with Peach Honey and Prickly Pear Syrup. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.
She has also photographed many well-known food posters including among them the famous Great Chile Posters." She has also photographed cookbooks for some of the most famous chefs in the United States; including our own well-known Mark Miller, chef/former-owner Coyote Cafe and the Red Sage, in Washington D. C.; the La Casa Sena Cookbook, The Steaklover's Companion, Great Bowls of Fire, Pasta Exotica, and a book on tamales with Mark Miller, Stephen Pyles and John Sedlar, and The Great Bean Book which she worked on with Florence Fabricant and Elizabeth Berry, and most recently her own cookbook, Foods of the Southwest Indian Nations.
<font color="black"><font face="Arial Narrow"><font size="2"><table align=right cellpadding=0 cellspacing=0 border=0><caption align=bottom><font size=2 face="Arial Narrow" color=black>She has also photographed many well-known food posters including among them the famous 'Great Chile Posters.'.</font></caption><tr><td><img src=http://sonewmex.com/images/museums_MIAC_Foods2.gif border=1 hspace=5 alt="She has also photographed many well-known food posters including among them the famous 'Great Chile Posters.'."></td></tr></table></font></font></font>Frank has exhibited her photography at the Western States Museum in Santa Barbara, CA with a show entitled Under the Spell of the Pinon Smoke: Contemporary Images of Native Americans, Native Foods, and the American Southwest, Spring 1987 and another exhibition at the Maxwell Museum of Anthropology in Albuquerque, NM entitled, A Common Thread, Corn and Culture In Mexico, 4" x 5" Polaroid Transfers featuring images of culture and ritual, May 1997. She was a featured chef at the opening of the exhibition Totems to Turquoise at the Autry Center and Southwest Museum in Los Angeles, in April 2007.
Frank received her MA in Cultural Anthropology from the University of New Mexico in May, 1999 where she focused on the importance of corn as a common thread to all indigenous tribes throughout the Americas. She was accepted into the PhD program at the University of New Mexico and her dissertation which was accepted by the UNM Anthropology faculty, is entitled, "The Discourse and Practice of Native American Cuisine: Native and Non-Native Chefs and Native American Cooks in Contemporary Kitchens", which she is presently near completing. Frank, plans to make her next book, tentatively entitled, The Turquoise Plate, Southwest Chefs, Contemporary Kitchens and Identity based on her dissertation work and field interviews.
She is a featured cooking instructor at the Santa Fe School of Cooking where she teaches Native American foods of the Southwest. Guest Chef appearances have taken her to many famous restaurants around the country where she, with Native Chef Walter Whitewater (Diné) have prepared menus from the foods she has studied. She continues to teach about foods as a guest chef, lecturer, and instructor nationally. She is an adjunct professor at the Institute of American Indian Arts (IAIA), in Santa Fe, where she teaches about the ethnobotany of foods and plants of the Southwest.
Frank has been active in the Native American community, working with the American Indian Science and Engineering Society (AISES), the Tohono O'odham Community Action group (TOCA), the Center for Sustainable Environments at the University of Northern Arizona University (CSE), the Cultural Conservancy in San Francisco (TCC), the California Indian Basket weavers Association (CIBA), and the Museum of Natural History in New York.
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