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Indigenous Peoples' Food Systems by Harriet V. Kuhnlein,Bill Erasmus,Dina Spigelski Pdf
Today, globalisation and homogenisation have replaced local food cultures. The 12 case studies presented in this book show the wealth of knowledge in indigenous communities in diverse ecosystems, the richness of their food resources, the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. The unique styles of conceptualising food systems and writing about them were preserved. Photographs and tables accompany each chapter.
Indigenous Food Systems by Priscilla Settee,Shailesh Shukla Pdf
Indigenous Food Systems addresses the disproportionate levels of food-related health disparities among First Nations, Métis, and Inuit people in Canada, seeking solutions to food insecurity and promoting well-being for current and future generations of Indigenous people. Through research and case studies, Indigenous and non-Indigenous food scholars and community practitioners explore salient features, practices, and contemporary challenges of Indigenous food systems across Canada. Highlighting Indigenous communities’ voices, the contributing authors document collaborative initiatives between Indigenous communities, organizations, and non-Indigenous allies to counteract the colonial and ecologically destructive monopolization of food systems. This timely and engaging collection celebrates strategies to revitalize Indigenous food systems, such as achieving cultural resurgence and food sovereignty; sharing and mobilizing diverse knowledges and voices; and reviewing and reformulating existing policies, research, and programs to improve the health, well-being, and food security of Indigenous and Canadian populations. Indigenous Food Systems is a critical resource for students in Indigenous studies, public health, anthropology, and the social sciences as well as a vital reader for policymakers, researchers, and community practitioners.
"Food systems of Indigenous Peoples who retain connection to long-evolved cultures and patterns of living in local ecosystems present a treasure of knowledge that contributes to well-being and health, and can benefit all humankind. This book seeks to define and describe the diversity in food system use, nutrition and health in 12 rural case studies of Indigenous Peoples in different parts of the world as a window to global Indigenous Peoples’ circumstances. A procedure for documenting Indigenous Peoples’ food systems was developed by researchers working with the Centre for Indigenous Peoples’ Nutrition and Environment (CINE) at McGill University, Canada, and the FAO. The procedure was adapted and applied in case studies located in Canada, Japan, Peru, India, Nigeria, Colombia, Thailand, Kenya, and the Federated States of Micronesia. The collective intent of this documentation is to show the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. This research was completed with both qualitative and quantitative methods by Indigenous Peoples and their academic partners in the context of the second International Decade of the World’s Indigenous Peoples, and the Declaration of the Rights of Indigenous Peoples adopted in 2007 by the General Assembly of the United Nations."--Site web de l'éditeur.
Indigenous Peoples’ food systems by Food and Agriculture Organization of the United Nations ,Alliance of Bioversity International,International Center for Tropical Agriculture Pdf
This publication provides an overview of the common and unique sustainability elements of Indigenous Peoples' food systems, in terms of natural resource management, access to the market, diet diversity, indigenous peoples’ governance systems, and links to traditional knowledge and indigenous languages. While enhancing the learning on Indigenous Peoples food systems, it will raise awareness on the need to enhance the protection of Indigenous Peoples' food systems as a source of livelihood for the 476 million indigenous inhabitants in the world, while contributing to the Zero Hunger Goal. In addition, the UN Decade of Action on Nutrition (2016-2025) and the UN Food Systems Summit call on the enhancement of sustainable food systems and on the importance of diversifying diets with nutritious foods, while broadening the existing food base and preserving biodiversity. This is a feature characteristic of Indigenous Peoples' food systems since hundreds of years, which can provide answers to the current debate on sustainable food systems and resilience.
A Land Not Forgotten by Michael A. Robidoux,Courtney W. Mason Pdf
Food insecurity takes a disproportionate toll on the health of Canada’s Indigenous people. "A Land Not Forgotten" examines the disruptions in local food practices as a result of colonization and the cultural, educational, and health consequences of those disruptions. This multidisciplinary work demonstrates how some Indigenous communities in northern Ontario are addressing challenges to food security through the restoration of land-based cultural practices. Improving Indigenous health, food security, and sovereignty means reinforcing practices that build resiliency in ecosystems and communities. As this book contends, this includes facilitating productive collaborations and establishing networks of Indigenous communities and allies to work together in promotion and protection of Indigenous food systems. This will influence diverse groups and encourage them to recognize the complexity of colonial histories and the destructive health impacts in Indigenous communities. In addition to its multidisciplinary lens, the authors employ a community based participatory approach that privileges Indigenous interests and perspectives. "A Land Not Forgotten" provides a comprehensive picture of the food security and health issues Indigenous peoples are encountering in Canada’s rural north.
Indigenous Food Sovereignty in the United States by Devon A. Mihesuah,Elizabeth Hoover Pdf
Centuries of colonization and other factors have disrupted indigenous communities’ ability to control their own food systems. This volume explores the meaning and importance of food sovereignty for Native peoples in the United States, and asks whether and how it might be achieved and sustained. Unprecedented in its focus and scope, this collection addresses nearly every aspect of indigenous food sovereignty, from revitalizing ancestral gardens and traditional ways of hunting, gathering, and seed saving to the difficult realities of racism, treaty abrogation, tribal sociopolitical factionalism, and the entrenched beliefs that processed foods are superior to traditional tribal fare. The contributors include scholar-activists in the fields of ethnobotany, history, anthropology, nutrition, insect ecology, biology, marine environmentalism, and federal Indian law, as well as indigenous seed savers and keepers, cooks, farmers, spearfishers, and community activists. After identifying the challenges involved in revitalizing and maintaining traditional food systems, these writers offer advice and encouragement to those concerned about tribal health, environmental destruction, loss of species habitat, and governmental food control.
Determinants of Indigenous Peoples' Health, Second Edition by Margo Greenwood,Sarah de Leeuw,Nicole Marie Lindsay Pdf
Now in its second edition, Determinants of Indigenous Peoples’ Health adds current issues in environmental politics to the groundbreaking materials from the first edition. The text is a vibrant compilation of scholarly papers by research experts in the field, reflective essays by Indigenous leaders, and poetry that functions as a creative outlet for healing. This timely edited collection addresses the knowledge gap of the health inequalities unique to Indigenous peoples as a result of geography, colonialism, economy, and biology. In this revised edition, new pieces explore the relationship between Indigenous bodies and the land on which they reside, the impact of resource extraction on landscapes and livelihoods, and death and the complexities of intergenerational family relationships. This volume also offers an updated structure and a foreword by Dr. Evan Adams, Chief Medical Officer of the First Nations Health Authority. This is a vital resource for students in the disciplines of health studies, Indigenous studies, public and population health, community health sciences, medicine, nursing, and social work who want to broaden their understanding of the social determinants of health. Ultimately, this is a hopeful text that aspires to a future in which Indigenous peoples no longer embody health inequality.
Traditional Plant Foods of Canadian Indigenous Peoples by Harriet Kuhnlein,Nancy J Turner Pdf
First published in 1991, Traditional Plant Foods of Canadian Indigenous Peoples details the nutritional properties, botanical characteristics and ethnic uses of a wide variety of traditional plant foods used by the Indigenous Peoples of Canada. Comprehensive and detailed, this volume explores both the technical use of plants and their cultural connections. It will be of interest to scholars from a variety of backgrounds, including Indigenous Peoples with their specific cultural worldviews; nutritionists and other health professionals who work with Indigenous Peoples and other rural people; other biologists, ethnologists, and organizations that address understanding of the resources of the natural world; and academic audiences from a variety of disciplines.
Food Sovereignty in Canada by Nettie Wiebe,Annette Aurélie Desmarais,Hannah Wittman Pdf
Policy-related challenges to building community-based agriculture and food systems that are ecologically sustainable and socially just are also highlighted.
Routledge Handbook of Sustainable and Regenerative Food Systems by Jessica Duncan,Michael Carolan,Johannes S.C. Wiskerke Pdf
This handbook includes contributions from established and emerging scholars from around the world and draws on multiple approaches and subjects to explore the socio-economic, cultural, ecological, institutional, legal, and policy aspects of regenerative food practices. The future of food is uncertain. We are facing an overwhelming number of interconnected and complex challenges related to the ways we grow, distribute, access, eat, and dispose of food. Yet, there are stories of hope and opportunities for radical change towards food systems that enhance the ability of living things to co-evolve. Given this, activities and imaginaries looking to improve, rather than just sustain, communities and ecosystems are needed, as are fresh perspectives and new terminology. The Routledge Handbook of Sustainable and Regenerative Food Systems addresses this need. The chapters cover diverse practices, geographies, scales, and entry-points. They focus not only on the core requirements to deliver sustainable agriculture and food supply, but go beyond this to think about how these can also actively participate with social-ecological systems. The book is presented in an accessible way, with reflection questions meant to spark discussion and debate on how to transition to safe, just, and healthy food systems. Taken together, the chapters in this handbook highlight the consequences of current food practices and showcase the multiple ways that people are doing food differently. The Routledge Handbook of Sustainable and Regenerative Food Systems is essential reading for students and scholars interested in food systems, governance and practices, agroecology, rural sociology, and socio-environmental studies.
Author : Leslie Main Johnson Publisher : University of Alberta Press Page : 417 pages File Size : 48,5 Mb Release : 2019-07-21 Category : Social Science ISBN : 9781772124101
"I listened to my mum, my dad, my gramma, that is why I am still here. That is how you stay alive." —Mida Donnessey Wisdom Engaged demonstrates how traditional knowledge, Indigenous approaches to healing, and the insights of Western bio-medicine can complement each other when all voices are heard in a collaborative effort to address changes to Indigenous communities' well-being. In this collection, voices of Elders, healers, physicians, and scholars are gathered in an attempt to find viable ways to move forward while facing new challenges. Bringing these varied voices together provides a critical conversation about the nature of medicine; a demonstration of ethical commitment; and an example of building successful community relationships. Contributors: Alestine Andre, Janelle Marie Baker, Robert Beaulieu, Della M. Cheney, Stakawas, Katsawa, Mida Donnessey, Mabel English, Christopher Fletcher, Fort McKay Berry Group, Annie B. Gordon, Celina Harpe-Cooper, Inuvialuit Regional Corporation, Leslie Main Johnson, Thea Luig, Art Mathews, Sim'oogit T'enim Gyet, Linda G. McDonald, Ruby E. Morgan, Bernice Neyelle, Morris Neyelle, Keiichi Omura, Mary Teya, Nancy J. Turner, Walter Vanast, Darlene Vegh.
The Sioux Chef's Indigenous Kitchen by Sean Sherman Pdf
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Food and Agriculture Organization of the United Nations ,Alliance of Bioversity International,International Center for Tropical Agriculture
Author : Food and Agriculture Organization of the United Nations ,Alliance of Bioversity International,International Center for Tropical Agriculture Publisher : Food & Agriculture Org. Page : 56 pages File Size : 42,8 Mb Release : 2023-06-22 Category : Social Science ISBN : 9789251377390
In Brief: Indigenous Peoples' food systems by Food and Agriculture Organization of the United Nations ,Alliance of Bioversity International,International Center for Tropical Agriculture Pdf
This publication provides an overview of the common and unique sustainability elements of Indigenous Peoples' food systems, in terms of natural resource management, access to the market, diet diversity, Indigenous Peoples’ governance systems, and links to traditional knowledge and Indigenous Peoples' languages. While enhancing the learning on Indigenous Peoples' food systems, it will raise awareness on the need to enhance the protection of Indigenous Peoples' food systems as a source of livelihood for the 476 million Indigenous inhabitants in the world, while contributing to the Zero Hunger Goal. In addition, the UN Decade of Action on Nutrition (2016–2025) and the UN Food Systems Summit call on the enhancement of sustainable food systems and on the importance of diversifying diets with nutritious foods, while broadening the existing food base and preserving biodiversity. This has been a characteristic of Indigenous Peoples' food systems for hundreds of years, and it can provide answers to the current debate on sustainable food systems and resilience.
So much more than a human necessity, food is an entry point into a range of different topics: culture and tradition, health and well-being, small and large-scale business, ecology and politics, science and the arts, poverty and social justice, land use and civil society, global trade, Traditional Ecological Knowledge, and more. From seed to table, the policies and practices related to all aspects of the food cycle create rich sites for learning and multiple opportunities for leadership.Although the topic of food has been gaining momentum in the field of Adult Education over the past decade, food has been relatively underexplored in the field of Leadership Studies. The purpose of this book, therefore, is to deepen our understanding and knowledge about leadership and adult learning in food-related movements worldwide. With contributing authors representing four countries and various Indigenous groups, this book examines the diverse ways in which food activists, scholars, students, and practitioners are already demonstrating, debating, and documenting leadership and learning in the context of global food systems transformation. Furthermore, it documents how these actions are supporting the innovation needed to address the increasingly complex and interconnected socio-economic and environmental challenges associated with food and agriculture. Whereas much leadership theory continues to be developed from cases in business, social movements, or other, more traditional leadership sectors, this book invites leaders and educators to look to their plates and, by extension, to local, small-scale farmers and to nature itself as sources of inspiration in their work.
