Experience Indigenous History as Living Culture in Prescott, Arizona

MIP Author
Mar 27
4 min read

Updated: Apr 7

Dr. Lois Ellen Frank Chef, Scholar, and Author, adjunct professor at the Institute of American Indian Arts in Santa Fe, New Mexico, James Beard Foundation award winner.

For generations, Native American food traditions were overlooked or misunderstood in mainstream culinary discussions. Yet Indigenous communities across North America developed sophisticated agricultural systems, regional cuisines, and deep knowledge of the land long before European contact.

One of the most influential figures helping to restore recognition to these traditions is Lois Ellen Frank, a Kiowa chef, author, and scholar whose work has transformed how people understand Native American cuisine. Through research, teaching, and cooking, Dr. Frank has helped revive Indigenous culinary knowledge and highlight the importance of traditional ingredients in modern cooking. Her work demonstrates that Native cuisine is not a relic of the past but a living cultural tradition rooted in centuries of history.

A Journey Rooted in Culture and Research

Dr. Frank’s interest in Indigenous food began with a personal search to reconnect with her Kiowa heritage. During her studies, she realized that Native American cuisine was frequently misrepresented or absent in culinary history. Determined to change that narrative, she combined academic research with culinary practice. Dr. Frank earned a PhD in Cultural Anthropology and began documenting traditional Indigenous ingredients, cooking techniques, and agricultural knowledge.

Today, she serves as an adjunct professor at the Institute of American Indian Arts in Santa Fe, New Mexico, where she teaches Native American cuisine and food history. Her work bridges scholarship and culinary practice, allowing students and chefs to understand the cultural context behind Indigenous food traditions.

A Historic Culinary Achievement

National recognition for Indigenous cuisine came in 2007 when Dr. Frank’s cookbook Foods of the Southwest Indian Nations, co-written with Walter Whitewater and David Hurst Thomas, received a prestigious James Beard Award in the category of American Cooking. Often referred to as the “Oscars of the culinary world,” the James Beard Awards celebrate excellence in food writing, culinary arts, and food scholarship. The recognition of Dr. Frank’s work was historic—the first time a cookbook dedicated to Native American cuisine received this honor.

The award helped bring national attention to Indigenous food traditions and the ingredients that sustained Native communities for generations. It also helped elevate Native cuisine within the broader culinary world, encouraging chefs and scholars to explore the depth and diversity of Indigenous food systems.

Tasting Table Recipe: Wild Rice Sauté - Lois Ellen Frank (makes wild rice with mushrooms and summer corn. Read more)

Understanding the History of Native American Cuisine

Dr. Frank and other Indigenous food scholars often describe Native American cuisine through several historical periods that reflect changes in food systems over time.

Pre-Contact Indigenous Food Systems

Before 1492, Indigenous communities relied entirely on locally grown, gathered, and hunted foods. These food systems were closely tied to the environment and seasonal cycles.

These foods formed the foundation of highly sustainable agricultural systems. One well-known example is the Three Sisters planting method, in which corn, beans, and squash are grown together in a mutually supportive relationship.

First Contact and Changing Diets

After European contact, new ingredients and animals were introduced to Native communities. These included wheat, cattle, sheep, and dairy products. While many Indigenous communities incorporated some of these foods into their diets, traditional ingredients continued to play an important cultural and nutritional role.

The “Government Issue” Period

During the 19th and early 20th centuries, many Native communities were forcibly removed from their traditional lands and placed on reservations. Without access to traditional food sources, many relied on government commodity foods such as flour, sugar, and lard. From these limited ingredients came foods of necessity, including frybread.

Dr. Frank has described frybread as “a very complicated food.”

“It represents survival. If the ancestors had not created this bread, they might have starved. For some, it is a comfort food. For others, including some chefs and Native community members, it represents colonization and a traumatic period in history.”

This dual meaning reflects the resilience of Indigenous communities while acknowledging the hardships of that era.

Reviving Indigenous Ingredients

A central part of Dr. Frank’s work is the revival of traditional ingredients that sustained Indigenous communities for generations. These include:

Wild rice – a nutrient-rich grain harvested in the Great Lakes region.
Corn – a crop of profound cultural and spiritual importance across many tribes.
Beans and squash – part of the traditional “Three Sisters” agricultural system.
Chilies, berries, and native herbs – ingredients that bring both flavor and medicinal value to Indigenous dishes.

By incorporating these ingredients into contemporary recipes, Dr. Frank demonstrates how Indigenous food traditions can thrive in modern kitchens.

Food Sovereignty and Indigenous Knowledge

Dr. Frank’s work also highlights the concept of food sovereignty—the ability of Indigenous communities to reclaim control over their traditional food systems. Reviving Indigenous ingredients is not only about culinary exploration. It also supports cultural preservation, environmental stewardship, and healthier diets for Native communities.

Across North America, a growing movement of Indigenous chefs, farmers, and educators is working to restore ancestral crops and traditional food knowledge.

Why Indigenous Food Stories Matter

Food tells a powerful story about culture, identity, and resilience. By sharing the work of leaders such as Dr. Lois Ellen Frank, the Museum of Indigenous People continues its mission of preserving and sharing Indigenous knowledge. From traditional agriculture and cuisine to art and language, these traditions reflect the enduring cultural heritage of Native communities.

The revitalization of Native American cuisine reminds us that Indigenous knowledge systems remain vibrant today—and continue to offer valuable lessons about sustainability, health, and cultural connection.

Conclusion

Experience Indigenous history as living culture in Prescott, Arizona. Explore thousands of Native American artifacts, contemporary artworks, and community events guided by Native voices and rooted in the enduring traditions of the Southwest.

The Museum of Indigenous People stands as a testament to the dynamic and evolving nature of Indigenous cultures. By visiting, you support the preservation of these rich traditions and help ensure they thrive for future generations.