Foraged wild sunflower and bergamot petals, which will be used in salads, in Havana, N.D., July 19, 2016. Chef Sean Sherman's work is part of a slowly gathering movement that he and other cooks are calling Ònew Native American cuisine,Ó or Òindigenous cuisineÓ-- an effort to revitalize native food cultures in contemporary kitchens. (Dan Koeck/The New York Times)
Foraged wild sunflower and bergamot petals, which will be used in salads, in Havana, N.D., July 19, 2016. Chef Sean Sherman's work is part of a slowly gathering movement that he and other cooks are calling Ònew Native American cuisine,Ó or Òindigenous cuisineÓ-- an effort to revitalize native food cultures in contemporary kitchens. (Dan Koeck/The New York Times) DAN KOECK NYT
Foraged wild sunflower and bergamot petals, which will be used in salads, in Havana, N.D., July 19, 2016. Chef Sean Sherman's work is part of a slowly gathering movement that he and other cooks are calling Ònew Native American cuisine,Ó or Òindigenous cuisineÓ-- an effort to revitalize native food cultures in contemporary kitchens. (Dan Koeck/The New York Times) DAN KOECK NYT

The movement to define native American cuisine

August 26, 2016 8:02 PM

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