File:Ethnobotany of the Tewa Indians (1916) (14595493447).jpg

Identifier: ethnobotanyoftew02robb (find matches)
Title: Ethnobotany of the Tewa Indians
Year: 1916 (1910s)
Authors: Robbins, Wilfred William, 1884-1952 Harrington, John Peabody Freire-Marreco, Barbara W. (Barbara Whitchurch), 1879-1967 School of American Research (Santa Fe, N.M.) Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (from old catalog)
Subjects: Ethnobotany Tewa Indians
Publisher: Washington, Govt. print. off.
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
y one in deep fat,—mutton grease, lard, or pigs fat rend-dered down,—being carefully turned. They become golden-brownand puff up crisply, like very light doughnuts. Adpowsenu areeaten on festive occasions; being quickly made, they are esteemed adelicacy proper for entertaining guests. JPs^di, hominy. White corn is put into warm water with ashes ofcorn-cobs, and boiled, more water being added if necessarj^ until itswells up to three times its original bulk. After the ashes are thor-oughly washed out the corn is boiled again, with mutton. At the pueblo of Santa Clara the preparation of maize foods hascertainly declined in late years—partly on account of the growing 1 The pinole of the Pima is made by grinding corn not merely roasted but popped. (Pfefferkorn,Beschreibung der Landschaft Sonera, 1705, quoted by Russell in Twenty-sixth Rep. Bur. Amer. Ethn.,p. 67.) Dough made of Icssntsiivis called taw^^. Some of the fcacMwo give figurines of animalsmade of this dough to the children.
Text Appearing After Image:
'

Note About Images