Description

This documentary demonstrates how to harvest, grind, leach, prepare, and cook acorns to make acorn bread. Filmed at the Kashia Community near Stewart's Point, California in 1963. Shows how the acorn from the tan oak, called Chishkale by the Southwestern Pomo, influenced the total way of life of Central California Indians. Points out that the discovery of a technique to remove poisonous tannic acid by leaching the ground meal made it possible for an entire food economy to be based upon the acorn. Reconstructs from oral traditions and memories of present-day Indians the cooking methods and processing techniques used in making acorn bread.

Details

Statistics

from
to
Export