File:Ethnobotany of the Tewa Indians (1916) (14598409708).jpg

Identifier: ethnobotanyoftew00robb_0 (find matches)
Title: Ethnobotany of the Tewa Indians
Year: 1916 (1910s)
Authors: Robbins, Wilfred William, 1884-1952 Harrington, John Peabody Freire-Marreco, Barbara W. (Barbara Whitchurch), 1879-1967 School of American Research (Santa Fe, N.M.) Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (from old catalog)
Subjects: Ethnobotany Tewa Indians
Publisher: Washington, Govt. print. off.
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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ne in deep fat,—mutton grease, lard, or pigs fat rend-dered down;—being carefully turned. They become golden-brownand puff up crisply, like very light doughnuts. Iiapowxnu areeaten on festive occasions; being quickly made, they are esteemed adelicacy proper for entertaining guests. jPsedi, hominy. White corn is put into warm water with ashes ofcorn-cobs, and boiled, more water being added if necessary, until itswells up to three times its original bulk. After the ashes are thor-oughly washed out the corn is boiled again, with mutton. At the pueblo of Santa Clara the preparation of maize foods hascertainly declined in late years—partly on account of the growing 1 The pinole of the Pima is made by grinding corn not merely roasted but popped. (Pfefferkorn,Beschreibung der Landschaft Sonora, 1705, quoted by Russell in Twenty-sixth Rep. Bur. Amer. Ethn.,p. 67.) Dough made of kqinl.sVin is called taivgqi. Some of the kachina give figurines of animalsmade of this dough to the children.
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ROBBINS, HARRINGTONKREIRE-MARRECO ) ETHNOBOTANY OF THE TEWA INDIANS 93 popularity of wheat flour, native and commercial, and the disinclina-tion of the women to grind maize on the metates; also in commonwith the general economic deterioration which accompanies the use ofmoney and the proximity of American stores. Only a few prepara-tions have been noted in common use, but it is probable that otherssurvive in connection with various ceremonies. Buwa1 or bitwajawe(jawe, to tear off a layer) (paper-bread, wafer-bread, New MexicanSpanish guallabe, Hopi jpiki, Zuni hewe) is made by methods similar tothose described under mowa, page 89, but the blue color is given by add-ing lime. Perhaps half a dozen houses in the pueblo have rooms formaking buwa, and the hewn stones, buwalcu, which are obtained in tradefrom the pueblo of Jemez.2 Bmva is not in everyday use: it is madefor festivals and ceremonies, and the women who can make it arerespected for the accomplishment. Buwakada3 (buwa, bread; Ic

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