Culinary Resilience: Decolonizing Native American Foodways
The article examines how contemporary Native American cookbooks use food as a form of resistance against colonial power and as a means of cultural renewal. It critiques the neoliberal concept of “resilience,” arguing that it shifts responsibility onto Indigenous peoples while obscuring the colonial...
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| Опубликовано в: : | URI:https://journals.openedition.org/ejas, |
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| Главный автор: | |
| Формат: | Article ou chapitre numérique |
| Язык: | Anglais |
| Опубликовано: |
European journal of American studies
2026
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| Предметы: | |
| Online-ссылка: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Итог: | The article examines how contemporary Native American cookbooks use food as a form of resistance against colonial power and as a means of cultural renewal. It critiques the neoliberal concept of “resilience,” arguing that it shifts responsibility onto Indigenous peoples while obscuring the colonial violence that produced their vulnerability. Focusing on Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest (2013) by Heid E. Erdrich, The Sioux Chef’s Indigenous Kitchen (2017) by Sean Sherman, and New Native Kitchen: Celebrating Modern Recipes of the American Indian (2021) by Freddie Bitsoie, the study shows how Indigenous foodways restore historical memory, imagination, and collective identity. By rejecting colonial ingredients and reviving ancestral foods and techniques, these authors confront the legacy of food colonialism that has contributed to cultural erasure and diet-related illness. In these cookbooks, cooking and eating Native foods become acts of “survivance” and “resurgence,” through which Indigenous communities actively reclaim their identity. Ultimately, the article argues that culinary resilience strengthens Indigenous sovereignty, health, and community by transforming everyday eating into a decolonial practice. |
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