By Linda Murray Berzok
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Extra resources for American Indian food (Food in American History Series)
17 In the pueblos, the horno quickly became the standard oven for baking both wheat and maize products. Guns. Not surprisingly, the introduction of the gun increased the bison-hunting efficiency of the Plains Indians. French fur traders supplied Indians with guns to make them more effective hunters. In some cases, it worked so well that game became scarce. British traders in the Southeast traded ﬁrearms to Indians for deerskins. Later, of course, the Europeans would come to regret this introduction when the guns were turned on them.
Major Tribes. Apache, Hopi, Navajo (call themselves the Dine— “The People”), Paiute, Pascua Yaqui, Pima, Tewa, Tohono O’odham (known as Papago “Bean Eaters” until the 1980s), Ute, Yuma (Cocopa, Havasupai, Maricopa, Mojave), Zuni. Cultural History. The Southwest has been inhabited for at least 6,000 years. The Hopi pueblo at Oaribi, Arizona, is one of two oldest continuously occupied settlements on the continent north of Mexico. From ad 700 to 1350, four cultures thrived: Anasazi in the area where Utah, Colorado, New Mexico and Arizona meet (called The Four Corners); Mogollon in the Mogollon Mountains stretching from present central Arizona into southern New Mexico, Hohokam in the southern Arizona desert, where they designed a far-reaching system of irrigation canals, made the most diverse plantings of any tribe and created one of the largest canal systems, 1,750 miles; and the Patayan in northwest Arizona and along the Colorado River.
South of the Appalachians and stretching to the Mississippi is an area of deep, fertile soil known as the Black Belt. 13 AMERICAN INDIAN FOOD Florida Indians planting seeds and cultivating a field. Courtesy of Library of Congress, Prints & Photographs Division (reproduction number: LC-DIGppmsca-02937). Major Tribes. Apalachee, Cherokee, Chickasaw, Choctaw, Creek, Guale, Muskogean, Natchez, Seminole, Timucuan. Culture: Farming Supplemented by Gathering-Hunting. Domesticated maize became an important resource between ad 800 and 1350.