As new chefs re-create traditional dishes, they are not only opening a treasure trove of largely overlooked culinary genius but also offering new expressions of the standard American diets
Please be respectful of copyright. Unauthorized use is prohibited.looking at the traditional foods of the Wampanoag Native Americans. Their ancestors played a role in history in 1621 when they encountered recently arrived colonists. One man, Tisquantum, taught colonists how to plant corn, a local food. Carolyn Wynne, a Mashpee Wampanoag elder and Otter Clan mother, and her friend, food anthropologist Paula Marcoux, re-create an early 17th-century meal for us using typical Wampanoag foods.
To the west, on the island of Oahu, in suburban Honolulu, 95-year-old Ruth Chang is preparing lunch. “I cook every day,” she tells me as she minces root vegetables. “Once you stop, you lose it.” in the Deep South have a long tradition of eating blue-zones-type foods. What began as a largely plant-based West African diet morphed with local Native American and European influences to produce a unique and vividly delicious cuisine. Dietary surveys going back to the 1890s indicate that most foods eaten by southern African Americans were vegetables and grains. Aside from salt pork added for flavor, animal products played a minor role.
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