Читать книгу The Element Encyclopedia of Native Americans: An A to Z of Tribes, Culture, and History - Adele Nozedar - Страница 10

The seed of the oak tree, the acorn was a very useful foodstuff for the Native Americans in and around California. An entire community would gather to harvest the crop, which was processed by being shelled and then mashed in a mortar and pestle. Eaten alone, an acorn is bitter because of the tannins that it contains; however, the Native Americans had an ingenious method of leaching out this bitterness. First they would dig a shallow pit in clean sand, then line it with a dough made from ground acorns. Then hot water would be poured onto the dough. As the water seeped through the acorn paste and into the sand, it would carry away the bitter tannic acid. After this process, the dough would be baked into bread or used in soups.