uses
Data source: Native American Ethnobotany Database · About: NAEB
8 rows where use_subcategory = 163
This data as json, CSV (advanced)
Suggested facets: tribe, source
id ▼ | species | tribe | source | pageno | use_category | use_subcategory | notes | rawsource |
---|---|---|---|---|---|---|---|---|
703 | Acer saccharum Marsh. 35 | Ojibwa 173 | smith32 20 | 394 | Food 1 | Sour 163 | Sap allowed to sour to make vinegar and mixed with maple sugar to cook sweet and sour meat. | Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 394 |
710 | Acer saccharum Marsh. 35 | Potawatomi 206 | smith33 43 | 92 | Food 1 | Sour 163 | Maple sap not only furnished the sugar for seasoning material but also furnished the vinegar. Sap that was allowed to become sour made a vinegar to be used in cooking venison which was afterwards sweetened with maple sugar. This corresponds somewhat to the German 'sweet and sour' style of cooking. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 92 |
23630 | Nemopanthus mucronatus (L.) Loes. 2571 | Potawatomi 206 | smith33 43 | 95 | Food 1 | Sour 163 | Berries edible, but quite bitter and kept for a food. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 95 |
25154 | Oxalis oregana Nutt. 2709 | Pomo, Kashaya 202 | gl80 40 | 108 | Food 1 | Sour 163 | Flowering plant leaves and stem chewed for the sour taste. | Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 108 |
25177 | Oxalis stricta L. 2711 | Meskwaki 139 | smith28 21 | 271 | Food 1 | Sour 163 | Eaten for it's acidity. | Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 271 |
25682 | Pedicularis sp. 2779 | Eskimo, Alaska 67 | a39 167 | 716 | Food 1 | Sour 163 | Soured leaves used for food. | Anderson, J. P., 1939, Plants Used by the Eskimo of the Northern Bering Sea and Arctic Regions of Alaska, American Journal of Botany 26:714-16, page 716 |
33306 | Rhus typhina L. 3355 | Potawatomi 206 | smith33 43 | 95 | Food 1 | Sour 163 | Berries eaten to satisfy a natural craving for something acid or tart. | Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 95 |
35171 | Rumex acetosella L. 3480 | Hesquiat 92 | te82 41 | 71 | Food 1 | Sour 163 | Tart, tangy leaves chewed by children. | Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 71 |
Advanced export
JSON shape: default, array, newline-delimited, object
CREATE TABLE uses ( id INTEGER PRIMARY KEY NOT NULL, species INTEGER NOT NULL, tribe INTEGER NOT NULL, source INTEGER NOT NULL, pageno TEXT NOT NULL, use_category INTEGER, use_subcategory INTEGER, notes TEXT, rawsource TEXT NOT NULL, FOREIGN KEY(use_category) REFERENCES use_categories(id), FOREIGN KEY(use_subcategory) REFERENCES use_subcategories(id), FOREIGN KEY(tribe) REFERENCES tribes(id), FOREIGN KEY(species) REFERENCES species(id), FOREIGN KEY(source) REFERENCES sources(id) );