The Shifting Nature of Food and Water on the Hopi Indian Reservation

Persistent Link:
http://hdl.handle.net/10150/612155
Title:
The Shifting Nature of Food and Water on the Hopi Indian Reservation
Author:
Johnson, Tai Elizabeth
Issue Date:
2016
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Embargo:
Release after 13-May-2018
Abstract:
On the southern escarpment of Black Mesa lie the longest continually inhabited settlements in North America. In a land where water is scarce and fierce winds move shifting dunes of sand, the Hopi people continue to dry farm fields of blue corn, irrigate terrace gardens, and tend livestock in one of the world's most biologically diverse food systems. Rooted in an intimate knowledge of local resources and ecology, Hopis produced the majority of food consumed in their communities well into the 1930s. Over the course of the twentieth century a cataclysm of social, economic, and environmental forces reshaped Hopi food and water systems, shifting the use and management of Hopi resources including labor, crops, livestock, and water. As Hopi relationships with these resources changed, so too did the production and consumption of Hopi foods. Farming, ranching, and gardening declined, as did agrobiodiversity. Food from the grocery store replaced food from the fields, contributing to rates of diabetes and obesity significantly higher than the national average. At the same time domestic and industrial development of Hopi ground and surface water transformed Hopi water systems. Today Hopi agriculturalists report declines in the water resources upon which agricultural success depends. These declines are limiting the decision and ability of Hopis to continue traditional agricultural practices. The persistent and long-term ecological observations of farmers, gardeners, and ranchers who continue to interact with these specific resources and the local environment through their agricultural practices are valuable in understanding ecological change over time, including how natural resource development and climate change are affecting traditional subsistence practices.
Type:
text; Electronic Dissertation
Keywords:
History
Degree Name:
Ph.D.
Degree Level:
doctoral
Degree Program:
Graduate College; History
Degree Grantor:
University of Arizona
Advisor:
Morrissey, Katherine

Full metadata record

DC FieldValue Language
dc.language.isoen_USen
dc.titleThe Shifting Nature of Food and Water on the Hopi Indian Reservationen_US
dc.creatorJohnson, Tai Elizabethen
dc.contributor.authorJohnson, Tai Elizabethen
dc.date.issued2016-
dc.publisherThe University of Arizona.en
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en
dc.description.releaseRelease after 13-May-2018en
dc.description.abstractOn the southern escarpment of Black Mesa lie the longest continually inhabited settlements in North America. In a land where water is scarce and fierce winds move shifting dunes of sand, the Hopi people continue to dry farm fields of blue corn, irrigate terrace gardens, and tend livestock in one of the world's most biologically diverse food systems. Rooted in an intimate knowledge of local resources and ecology, Hopis produced the majority of food consumed in their communities well into the 1930s. Over the course of the twentieth century a cataclysm of social, economic, and environmental forces reshaped Hopi food and water systems, shifting the use and management of Hopi resources including labor, crops, livestock, and water. As Hopi relationships with these resources changed, so too did the production and consumption of Hopi foods. Farming, ranching, and gardening declined, as did agrobiodiversity. Food from the grocery store replaced food from the fields, contributing to rates of diabetes and obesity significantly higher than the national average. At the same time domestic and industrial development of Hopi ground and surface water transformed Hopi water systems. Today Hopi agriculturalists report declines in the water resources upon which agricultural success depends. These declines are limiting the decision and ability of Hopis to continue traditional agricultural practices. The persistent and long-term ecological observations of farmers, gardeners, and ranchers who continue to interact with these specific resources and the local environment through their agricultural practices are valuable in understanding ecological change over time, including how natural resource development and climate change are affecting traditional subsistence practices.en
dc.typetexten
dc.typeElectronic Dissertationen
dc.subjectHistoryen
thesis.degree.namePh.D.en
thesis.degree.leveldoctoralen
thesis.degree.disciplineGraduate Collegeen
thesis.degree.disciplineHistoryen
thesis.degree.grantorUniversity of Arizonaen
dc.contributor.advisorMorrissey, Katherineen
dc.contributor.committeememberWeiner, Douglasen
dc.contributor.committeememberVetter, Jeremyen
dc.contributor.committeememberHays, Gilpin, Kelleyen
dc.contributor.committeememberMorrissey, Katherineen
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