Indigenous food culture

Arctic Council SDWG EALLU Traditional Foods Book Launches Today

May 10, 2017 • Philip Burgess

One of the main deliverables from the EALLU project is officially launched today at a side event to the Arctic Council Ministerial. The book is entitled “INDIGENOUS YOUTH, ARCTIC CHANGE & FOOD CULTURE. FOOD, KNOWLEDGE AND HOW WE HAVE THRIVED ON THE MARGINS”.

In terms of the breadth and scope, this is a unique publication that encompasses the traditional food culture of 14 different indigenous peoples through their own presentation of as many as 30 ‘recipes’. Contributions are drawn from Sámi, Nenets, Evenki, Chukchi, Even, Dukha, Inuit, Gwichin, Aleut, Koryak, Athabaskan and more. Many of the authors, in line with the project goals are drawn from indigenous youth. This is not a regular ‘cookbook’, as a quick glance at the menu illustrates: 

The Benefits of Raw Eating, Suovastuhttit: Using Fire and Smoke to Preserve Reindeer Meat; Reindeer Blood Soup; Reindeer Eye Soup; Buyuren – Blood Sausage; Chalmi, Hilta hilen – Stomach soup; Mipkuq (Black Meat in Seal Oil) – «Iñupiat Soul Food» and many more.

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