Learning From Cabeza de Vaca


Cabeza de Vaca’s accounts of life among the native peoples of Texas and Mexico in the early 1500s have long piqued the imagination and curiosity of scholars and lovers of history. Much attention has been directed to fleshing out details of the explorer’s life and trying to pinpoint the route he and his companions traveled from the Gulf shores through south Texas and deep into Mexico. In this multi-section essay, anthropologist and archeologist Alston Thoms focuses on what the accounts tell us about native peoples and, in particular, about the various foods they hunted, dug, and plucked from often harsh landscapes. Thoms’ first-hand experiments with native plants and ancient cooking techniques and his familiarity with the traditional foodways of later peoples help illuminate Cabeza de Vaca’s brief and often enigmatic descriptions of the foods that were eaten, and the measures taken in order to survive.
Link to Resource

http://www.texasbeyondhistory.net/cabeza-cooking/index.html Disclaimer: this does not appear to be a resource that we own or control.

Resource Type
Online Primary or Secondary Sources
Source(s)
Texas Beyond History
TEKS Expectations
Resource Topic/Period

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