Here are 95 versatile patterns based on authentic Southwest Indian designs. Included are details from a Navajo blanket and sand painting, Pueblo, Maricopa, and Zuñi pottery, a Hopi wedding shawl, Apache baskets, and other artifacts. Easily adaptable for use in embroidery, appliqué work, fabric painting, and other crafts.

24 striking designs derived from Navajo rug patterns, kachina dolls, Pueblo bird motifs, Hopi basket and Acoma pottery designs, more. For use in leather craft, embroidery, other crafts.

Indian motifs ranging from abstract motifs to depictions of human, animal and mythical figures, in varying sizes and shapes.

This volume is devoted to investigation of all aspects of heat-mass transfer processes at different scales and from various origins, as well as the formation and evolution of geological structures. These phenomena are linked to geophysical properties of rocks, geothermal resources, geothermics, fluid dynamics, stress-state of the lithosphere, deep geodynamics, plate tectonics, and seismicity, among others. The book consists of two main parts. The first concerns heat-mass transfer associated with natural and technogenic processes in the upper lithosphere. The second deals with geodynamics and seismicity. The collection of over 25 chapter from leading investigators in Russia is thus an important contribution to research on the lithosphere in connection with formation and evolution of geological structures; heat and mass transfer processes in the lithosphere and their connection with deep Earth geodynamics. Collects a range of research methodologies including application of modelling, seismic tomography, geological field works, geological-geophysical methods, and in situ measurements through instrumentation; Explains how a wide range of geological and geophysical phenomena arising in the Earth’s lithosphere can be investigated under the umbrella of a common approach to heat-mass transfer processes; Includes the latest research by more than 60 leading scientists from Russia.

Lists the names, addresses, and functions of organizations and services services related to American Indian affairs.

Piton de la Fournaise and Karthala are both shield volcanoes in the southwest Indian Ocean. This publication summarizes the work done on these very active basaltic volcanoes. Piton de la Fournaise has a long history of scientific research and monitoring, with many data collected during recent eruptions. It is certainly one of the most studied volcanoes in the world. The work presented in this monograph includes geological, geophysical, geochemical and petrological aspects, but also studies on physical geography, natural hazards and the sociological and behavioural approaches.' The Karthala volcano may be less well known, but it serves as an interesting comparison to Piton de la Fournaise. Although situated close to the volcanoes of Hawaii, it differs from them by its more alkaline magmas and less frequent activity. It was also monitored for more than 25 years, producing extraordinary eruptions in recent years.

In this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking. Includes sources for special ingredients and substitutions. Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads. Awards2003 James Beard Award WinnerReviews“A stunning new cookbook." —Accent West“[A] wonderful introduction to America's oldest cuisine.”—Phoenix magazine “One of the most stunning books of the year.”—Austin American Statesman “Gorgeous . . . exceptional.”—New Age Retailer