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183.  Robert B. Caldwell, Jr., Part 1. Choctaw-Apache Foodways.

183. Robert B. Caldwell, Jr., Part 1. Choctaw-Apache Foodways.

183. Part 1 of our interview with Robert B. Caldwell, Jr. Robert is the author of Choctaw-Apache Foodways, which covers the Native American food of his home in Northwest Louisiana. The book is more than a collection of recipes; he also goes into the history and culture behind the food. Choctaw-Apache foodways are influenced by numerous cultural regions and ecological niches (river bottomland, southern forests, plains, desert) along the Camino Real de los Tejas (northeastern Mexico, Texas, Louisiana) and the culture region of the U.S. Southeast, as well as hundreds of years of cultural interactions between so-called “old world” and indigenous groups. The cuisine developed from a longstanding cultural exchange between tribes of the southwest and southeast, and the colonial-era Spanish and French.  These multiple food influences crossed cultural boundaries in the 18th and early 19th century to blend into a distinctive local cuisine that serves as an ethnic marker that set

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