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Food Sovereignty the Navajo Way is the first book to focus on the dietary practices of the Navajos from the earliest known times into the present and relate them to the Navajo Nation's participation in the food sovereignty movement.
Around the world, indigenous peoples are returning to traditional foods produced by traditional methods of subsistence. The goal of controlling their own food systems, known as food sovereignty, is to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. This is the first book to focus on the dietary practices of the Navajos, from the earliest known times into the present, and relate them to the Navajo Nation's participation in the global food sovereignty movement. It documents the time-honored foods and recipes of a Navajo woman over almost a century, from the days when Navajos gathered or hunted almost everything they ate to a time when their diet was dominated by highly processed foods.
Charlotte Johnson Frisbie is an American anthropologist and ethnomusicologist who holds a Ph.D from the University of New Mexico. She is the author or editor of several books about Navajo culture and is a professor of anthropology at Southern Illinois University Edwardsville.
«Beautiful teachings of wellness from long-lost subsistence practices that are now finally being recognized as the keys to social health and global responsibility.»--Steven Begay, Navajo Nation Council, practitioner of Navajo medicine