“This very important book will open the reader’s mind to the culinary wisdom and ingenuity of the Native peoples of the Americas. Then it will open the reader’s mouth to an enticing world of new flavors, which are in fact ancient and indigenous.” - Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers’ Markets and her newest release, An Onion in My Pocket: My Life with Vegetables “The best reflection of original American food and recipes to date.” - The New York Times Core Design and Development Team members Fernando and Marlene Divina were recruited by the Smithsonian Institution to design the food amenities at the ground-breaking legacy project in Washington DC, the National Museum of the American Indian (NMAI). To provide continuity of plan over nine years and several key political administration staff changes, the Divina’s conceptualized and co-authored this illuminating cookbook, produced in association with Ten Speed Press and the Smithsonian’s editorial staff of the NMAI. This accessible and inclusive work celebrates the amazing diversity of the original foods of North, Central, and South America. Among the many industry accolades, this seminal work was recognized by the James Beard Award for Excellence and the Gourmand World Cookbook Awards Honorable Mention for Best Food History Cookbook. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Foods of the Americas includes 140 modern recipes representing tribes and communities from all regions of the Americas.