The article I chose examines the various foods and preparation of foods of Native American Populations in North America. It focuses on major types of produce (not including hundreds if not thousands of other minor more local varieties of foods) like corn, potatoes, new varieties of beans and squashes, peppers and tomatoes, and many other foods. Their topic is on ethnobotony of Native Americans, but the question focuses on diets and dietary culture of the indigenous North American inhabitants as well as discussing the nutritional quality of those diets and the contributions they make to the diets of all people. The data type necessary was reports of acts, looking at how Native Americans currently employ ethnobotany. There were also acts and events, such as the nutritional content of certain foods. Ethnographies and observation were used to collect the data for ethnobotany and nutrition. The method of analysis for nutrition was cross tabulations, checking how certain foods compared to each other. Overall the research was awesome, and gives lots of information on various aspects of the Native American diet that could be super useful in translating over to our current agricultural practices. I found it to be super awesome that they included recipes, although I am biased because I love cooking,

Park, Sunmin, et al. “Native American foods: History, culture, and influence on modern diets”. Journal of Ethnic Foods 3(3). (September 2016), 171–177. Science Direct. Web. 15 Feb. 2017. <http://www.sciencedirect.com/science/article/pii/S2352618116300750>