The more south in the Pacific Northwest relied

The Creation of a Native American Restaurant

By:  Christopher

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For Dr. Jones


Mohave Community College

Spring 2018



With my background mainly being in Food &
Beverage, I find it natural for me to pursue a research topic related to the
subject.  I have recently thought of opening
a small business in my far future.  Being
a Native American living in Kingman, AZ I find it potentially beneficial to
have a restaurant right off of the Historical Route 66, outside of
Kingman.  It would be a Native American
restaurant and would implement cooking methods pertaining to Hualapai
traditions and other Native American dishes. 
This research will help in aiding me the information needed to implement
this long-term goal.


In the early days, up until about 2000 BC, people in the
North American Continent ate only wild foods that they could hunt or gather.  The type of food varied depending where each
group lived among the northern continent. 
Those who had a lasting foundation in the far north along the coasts of
the Arctic Ocean and Alaska, would feed on fish, seal meat and gathered
seaweed.  The people of Chinook, (living
opposite of the northerners) more south in the Pacific Northwest relied on the
consumption of salmon, and wapato, a like-type of potatoes.  Down south, other tribes would feast on bread
made from pine nuts or acorns.  Pueblo
people located south-west would eat cactus fruit, pine nuts, along with rabbits
or birds that were hunted for meat. (Carr, 2017).

            Just like many tribes, the Hualapai
Tribe that stretches among the Grand Canyon (mainly the West end) use to live off
only what the land provided.  The knowledge
that has been adapted and passed down from generations is what helps the
Hualapai people keep their traditions alive. 
The variety of food ranged from quail, deer, elk, wild onions, and
prickly pear.  Modern cooking methods
have helped create recipes for these ingredients.  Among these methods is a roasting pit—an
earth oven, which helped aid in cooking food. (Traditional Foods and Medicine:
Hualapai Ethnobotany Project, 2013).

            To start up a Native American
restaurant and incorporate modern recipes for a successful business can be
challenging.  One thing for certain is
that the majority of people are not too sure how to define what Native American
food is.  Being able to attract customers
who do not venture far from their comfortable food selections is challenging
opposed to the daring individuals who love a unique creation.  The uncertainty about what establishes Native
American Food is not surprising; there’s no simple meaning.  “A lot of people don’t really identify with
native foods because they’re not educated about it,” said Jerome Grant, the executive
chef at Mitsitam, a highly regarded café located in the Smithsonian’s National
Museum.  No restaurant can provide to
everyone’s understanding of what is Native American food.  (DeRuy, 2016).






























Carr, K. (2017, August 8th).
Native American food – North America – pemmican and succotash. 

January 24, 2018, from

DeRuy, E. (2016, June 30th).
Why Isn’t Native American Food Hip? Retrieved January 25, 2018,


Traditional Foods and
Medicine: Hualapai Ethnobotany Project. (2013, March 04). Retrieved

24, 2018, from

















Google Search Engine:

– Native American Food History

            Article – Native American food –
North America – pemmican and succotash


– Native American Hualapai Food

            Article – Traditional Foods and
Medicine: Hualapai Ethnobotany Project

            Search – creation of a native american restaurant

            Article – Why Isn’t
Native American Food Hip?