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Social and Behavioral Sciences Commons

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Anthropology

Anthropology ETDs

Native American

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Full-Text Articles in Social and Behavioral Sciences

The Past In The Present: Federal Implementation Of The Native American Graves Protection And Repatriation Act, Erin J. Hudson Aug 2017

The Past In The Present: Federal Implementation Of The Native American Graves Protection And Repatriation Act, Erin J. Hudson

Anthropology ETDs

This dissertation examines the implementation of the Native American Graves Protection and Repatriation Act by federal agencies. Specifically, it examines the processes that archaeologists, working in different geographic regions and for different federal agencies, use to complete NAGPRA actions and determine cultural affiliation. A total of nine case studies from two regions (US Southwest and Pacific Northwest) and three federal agencies (USDA Forest Service, National Park Service, and US Army Corps of Engineer) were used to document the complete NAGPRA process as it occurs in real situations, to identify the processes and lines of evidence used to complete those actions, …


The Discourse And Practice Of Native American Cuisine: Native American Chefs And Native American Cooks In Contemporary Southwest Kitchens, Lois Ellen Frank Jul 2011

The Discourse And Practice Of Native American Cuisine: Native American Chefs And Native American Cooks In Contemporary Southwest Kitchens, Lois Ellen Frank

Anthropology ETDs

This dissertation analyzes the emergent Native American cuisine of the American Southwest. It consists of an ethnography of both Native American cooks, who are largely self-taught and practice in noncommercial settings, as well as Native American chefs, some self taught and some professionally trained and working in commercial settings. The ethnographic work includes both extensive and intensive field interviews with chefs and cooks, and close attention to their work in home and professional kitchens. Particular attention is paid to histories of food knowledge, as well as to food preparation concepts, techniques, performance, and aesthetics. The foods employed by these cooks …