| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Kawaiisu Food, Winter Use Food Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Kawaiisu Other, Fasteners Acorn meal used to mend cracks in clay pots. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Kawaiisu Other, Toys & Games Acorn cupule used to make a top for children. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Luiseno Food, Porridge Acorns leached, ground into a meal, cooked in an earthen vessel and eaten. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Luiseno Food, Staple Acorns eaten as a staple food. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 193 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Luiseno Food, Staple Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal. The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Luiseno Food, Winter Use Food Acorns formerly gathered for storage in acorn granaries. Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Mendocino Indian Food, Bread & Cake Acorns used to make bread. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Mendocino Indian Food, Soup Acorns used to make soup. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 342 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Mewuk Food, Bread & Cake Acorns used to make bread. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 327 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Mewuk Food, Porridge Acorns used to make mush. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 327 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Mewuk Food, Unspecified Acorns used for food. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 333 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Miwok Food, Bread & Cake Acorns ground into a meal and used to make bread and biscuits. Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Miwok Food, Porridge Acorns considered a staple food and used to make mush. Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Miwok Food, Soup Acorns ground into a meal and used to make soup. Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Miwok Food, Winter Use Food Whole acorns stored for winter use. Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Modesse Food, Staple Acorns used as the principal vegetable food. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 223 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Neeshenam Food, Unspecified Acorns occasionally used for food. Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 374 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Paiute Food, Porridge Acorns boiled into mush. Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 246 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Paiute Food, Winter Use Food Acorns stored for future use in pits lined and covered with sage bark. Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 246 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Paiute, Northern Food, Staple Acorns ground into flour, leached and eaten. Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 52 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo Food, Bread & Cake Acorns used to make bread. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo Food, Bread & Cake Acorns used to make white bread. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo Food, Porridge Acorns used to make gruel and mush. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo Food, Porridge Acorns used to make mush. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo Food, Soup Acorns used to make soups. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo Food, Unspecified Acorns used for food. Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo, Kashaya Food, Dried Food Acorns sun dried before storing. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 79 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Pomo, Kashaya Food, Porridge Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing. The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff. They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour. This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor. The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food. The ground and leached meal was then cooked into mush or thinned with water to make soup. If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water. For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals. Red earth could be added to the dough to make a dark sweet bread. Another method produced moldy acorns that were made into mush. The acorns were not dried in the sun, but were left in the house until they turned greenish with mold. The mold was rubbed off. These nuts were pounded together with whitened dry acorns and made into mush. Another method was to leave cracked acorns in a pool for four or five months. They were then removed from the shell and cooked without pulverizing. They could be used for soup or mush, or eaten whole. Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 79 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Shasta Food, Bread & Cake Acorns pounded, winnowed, leached and made into bread. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Shasta Food, Porridge Acorns pounded, winnowed, leached and made into mush. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Shasta Food, Soup Acorns pounded, winnowed, leached and made into thin soup. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Shasta Food, Staple Acorns used as the basic staple. Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Tubatulabal Food, Unspecified Acorns used extensively for food. Voegelin, Ermine W., 1938, Tubatulabal Ethnography, Anthropological Records 2(1):1-84, page 15 |
| Quercus kelloggii Newberry California Black Oak USDA QUKE |
Yokut Food, Unspecified Acorns used for food. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 420 |
| Quercus lobata N‚e California White Oak USDA QULO |
Kawaiisu Food, Bread & Cake Acorns made into a fine meal, cooked into a mush and allowed to stand and harden into a 'cake.' Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus lobata N‚e California White Oak USDA QULO |
Kawaiisu Food, Staple Acorns dried, pounded, sifted into a fine meal and leached. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus lobata N‚e California White Oak USDA QULO |
Kawaiisu Food, Winter Use Food Acorns stored for future use. Acorns were stored in several different ways. The granaries, elevated about a foot above the ground to keep out rodents, were made of hardwood poles, usually oak, with sides, top and bottom covered with bark and lined with gray California buckwheat leaves. Stone lined pits were covered with brush, acorns were piled on a large flat stone and covered with bark. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus lobata N‚e California White Oak USDA QULO |
Kawaiisu Other, Fasteners Acorn meal used to mend cracks in clay pots. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus lobata N‚e California White Oak USDA QULO |
Kawaiisu Other, Toys & Games Acorn cupule used to make a top for children. Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56 |
| Quercus lobata N‚e California White Oak USDA QULO |
Mendocino Indian Food, Bread & Cake Large acorns used to make bread. Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 343 |
| Quercus lobata N‚e California White Oak USDA QULO |
Miwok Food, Bread & Cake Acorns ground into a meal and used to make bread and biscuits. Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
| Quercus lobata N‚e California White Oak USDA QULO |
Miwok Food, Soup Acorns ground into a meal and used to make soup. Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
| Quercus lobata N‚e California White Oak USDA QULO |
Miwok Food, Staple Acorns considered a staple food and used to make mush. Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
| Quercus lobata N‚e California White Oak USDA QULO |
Miwok Food, Winter Use Food Whole acorns stored for winter use. Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142 |
| Quercus lobata N‚e California White Oak USDA QULO |
Pomo Food, Bread & Cake Acorns used to make bread. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
| Quercus lobata N‚e California White Oak USDA QULO |
Pomo Food, Bread & Cake Acorns used to make white and black bread. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
| Quercus lobata N‚e California White Oak USDA QULO |
Pomo Food, Porridge Acorns used to make gruel and mush. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |
| Quercus lobata N‚e California White Oak USDA QULO |
Pomo Food, Porridge Acorns used to make mush. Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290 |
| Quercus lobata N‚e California White Oak USDA QULO |
Pomo Food, Soup Acorns used to make soup. Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67 |