Top left: from The Abbe Museum, Gal Frey’s 4″ Acorn with cedar bark stem; top right: miniature acorn basket by Jeremy Frey from eBay; middle row left: splint acorn basket from Live Auctioneers; middle row right: from The Abbe Museum Eric “Otter” Bacon’s Acorn Basket with Moose Antler; bottom row: another miniature acorn basket from eBay
Going off on a tangent from the previous post: acorn baskets. These are all acorn shaped baskets, but there are also baskets that are called “acorn baskets” because they are used in the harvesting and preparation of acorns for human consumption. (More about that, after the fold…)
From the Online Archive of California: Mrs. Freddie washing acorn meal
Acorns have been a traditional food source for many human societies… They are a source of vitamin C and starch and are reported to be high in magnesium, calcium and phosphorus. When compared to barley and wheat, acorns are slightly lower in carbohydrates and protein content but are higher in fat and fibre content. Therefore they have a higher caloric content per unit weight… than cereal grains. Unfortunately, acorns are also high in tannin content. Tannin imparts a bitter, astringent flavour to the nuts but is easily leached. Acorns have been eaten raw, roasted or boiled. In parts of the American Midwest and Europe, a coffee-like beverage has been made from acorns. Acorn oil is used for cooking in parts of North Africa and acorns have been used for medicinal salves and cooking by the indigenous tribes in eastern North America…
Among their most widespread uses, acorns were used as a staple food by the indigenous tribes of California, who worshipped both the acorn and the oak. Acorns may have been an important food source as early as 5000 BC.
From the Food and Agriculture Organization of the United Nation’s web site
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