“Frisbie serves up a thoughtful and humane study [. . .] a worthy summation of a distinguished career.”—Southwest Books of the Year
“A great resource for anyone interested in learning about and cooking Navajo foods, both foods that are considered more traditional and those influenced by American foodways, such as the popular frybread.”—Transmotion
“For a scholarly historical approach to Navajo food culture and preparation, you can’t go wrong with Food Sovereignty the Navajo Way.”—Edible Phoenix
“The main contribution of this book is as a storehouse for culinary wisdom gathered from Tall Woman and her family (with very rich footnotes containing additional stories and notes, as well as counter-information from other community members on some food uses).”—American Anthropologist
“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
“Valuable as a source of information about changing Navajo foodways as well as about traditional ways of gathering and preparing locally available foods. Embeds the material within the larger context of a growing international political movement for food sovereignty. Among Navajos, as among many other indigenous peoples, some of the major causes of morbidity and mortality are related to the consumption of highly processed foods. Thus improving diets by using locally grown produce is at once an important political as well as public health measure. Frisbie’s book is an important contribution to both of those developments.”—Stephen J. Kunitz, author of Regional Cultures and Mortality in America
