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The Southwestern Historical Quarterly, Volume 78, July 1974 - April, 1975

Southwestern Historical Quarterly

ough as was the book on Texas, both contain strikingly beautiful photographs
that remind one of Van Gogh paintings (Field mustard north of Lompoc in
the California book), the subtle beauty of the Spanish colonial architecture
throughout the Southwest (Santa Fe adobe archway in the New Mexico book),
or the ever-present and detailed beauty in nature.
Both contain more text than previous Belding books have, but the clear mes-
sage in both volumes is the photograph. The eye of the photographer is sensitive
and rarely better displayed than here in the work of Muench and Reynolds.
Shunning the urban sprawl, Muench and Reynolds concentrate on the animal-
and still-life around them, and a highly romantic interpretation. The final
product is a visual treat.
Amon Carter Museum of Western Art, Fort Worth RON TYLER
American Indian Food and Lore. By Carolyn Niethammer. (New York: Collier
Macmillan Publishers, I974. Pp. xxx- 19I. Illustrations. $4.95.)
This book is more than either a recipe book or a catalogue of Indian foods.
Reader interests in plants, plant lore, food-gathering and preparation, uses of
plants and interrelationships of man and plant are fed effectively throughout
this collection. For example, the custom that a Hopi girl proposes marriage to
the boy by leaving a plate of "piki" bread on his doorstep relates food and
man/woman. The book illustrates the early need of families to share among
themselves along with the ingenuity required of Indians to adapt food prepa-
ration to the environment. The range of other than food uses for the squaw-
berry, for example, included that of the berries as a mordant in dying wool,
and in the preparation of a body paint; the buds as perfume; the roots to make
hair grow and as medicine; and the wood as a fuel in the kivas and for making
prayer sticks. Other uses of plants or their products are arrow shafts made from
rose branches; grease made from crushed watermelon seeds spread on the
stone on which bread is baked; and sacred cornmeal tossed on floor and dancers
during the religious Indian dances. Furthermore the book includes tantalizing
recipes using such ingredients as acorns, cholla, cattail and tumbleweed, as well
the more usual sunflower and dandelion recipes.




Texas State Historical Association. The Southwestern Historical Quarterly, Volume 78, July 1974 - April, 1975. Austin, Texas. The Portal to Texas History. Accessed April 29, 2016.

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