Foodways and Apothecary

Sourdoughs

Classic Sourdoughs - A Home Baker's Handbook, ​by Ed Wood and Jean Wood

Wild Foods

Wild Foods - A beginner's guide to identifying, harvesting, and cooking safe and tasty plants from the outdoors, by Laurence Pringle (text and photos) and Paul Breeden (illustrations)

Western Edible Wild Plants, ​by H.D. Harrington; Y. Matsamura (illustrator)

Native American

​AUG 26, 2021.  INDIAN COUNTRY TODAY.  Decolonized menu at Owamni by the Sioux Chef.  The new Minneapolis restaurant features Indigenous foods in the homelands of the Dakota.

Pueblo Indian Cookbook - Recipes from Pueblos of the American Southwest, compiled and edited by Phyllis Hughes; Museum of New Mexico Press.

Foods the Indians Gave Us - How to Plant, Harvest, and Cook The Natural Indian Way, ​by Wilma and R. Vernon Hays

Indigenous farming practices failing as climate change disrupts seasons. Farmers around the world rely on millennia-old wisdom to guide their planting. Scrambled weather and seasons are forcing them into uncharted territory.​ 

Black/Southern/Cajun

Cajun Cuisine - Authentic Cajun Recipes from Louisiana's Bayou County, W. Thomas Angers; President, Beau Bayou Publishin Co.
La Brouche Creole, by Leon E Soniat, Jr.
The Edible South - The power of Food and the Making of an American Region, ​by Marcie Cohen Ferris

Mexican/Latinx