Moerman, professor emeritus of anthropology at the University of Michigan-Dearborn, draws on research into historical and anthropological records of Native American ways to document the food uses of 1,500 plants by 220 Native American tribes, from ancient times to the present. An introductory chapter overviews plant use by Native Americans, gives notes on sources of information, and provides background on Native American tribes. The book then examines 32 categories of food uses for both native and introduced species. The usage categories include beverages, breads, fruits, spices, and fried foods, plus curdling agents, dietary aids, and preservatives. Each example of tribal use includes a brief description of how the food was prepared. Indexes of tribes, food, and common names are included. The book contains b&w illustrations and will be useful as a reference for anthropologists, ethnobotanists, and food scientists. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)