TITLE

Acorn Preparation

AUTHOR(S)
Abbink, Emily
PUB. DATE
January 1996
SOURCE
Missions of Monterey Bay Area;1996, p21
SOURCE TYPE
Book
DOC. TYPE
Article
ABSTRACT
In mountains around Monterey Bay, California, black and tanbark oak trees grow thick with acorns. Although they are a good source of nutrition, acorns contain an acid that makes them too bitter to eat. About 2,000 years ago, the Ohlone living in what is now California discovered how to process acorns into a tasty food. Before cooking the leached acorn flour, the Ohlone preheated rocks and soaked cooking baskets and utensils. Using stick tongs, the women removed the fiery-hot rocks and placed them in cooking baskets now full of flour and water, which then thickened into soup or mush.
ACCESSION #
11954050

 

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