Sense of Place: The Flavors and Ingredients of Alaska

Sense of Place: The Flavors and Ingredients of Alaska

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Emma Christensen
Oct 8, 2008
Alaska isn't necessarily renowned for its cuisine, but that doesn't mean it doesn't have anything to offer our culinary tour of the United States! Besides, we're curious what Governor Palin might eat besides moose... The Alaskan growing season simply isn't long enough to support many fruits and vegetables, so the traditional diet was pretty heavy on meat and seafood. In order to get enough vitamins and nutrients, every edible part of the animal was used in food preparation. Russian immigrants and gold-rush prospectors started introducing other foods, particularly grains and legumes that could be transported over long distances and preserved. Fruits: Currants Cranberries Blueberries Huckleberries Rhubarb Vegetables: Kelp and other Seaweed Clover Cabbage Radishes Turnips Potatoes Rutabaga Carrot Goosetongue (Sea Plantain) Barley Meat: Cattle Whale Caribou Moose Seal Snow Hare Eggs, particularly from sea birds Seafood:Salmon Herring Halibut Octopus Anything else to add? Related: Sense of Place: The Flavors and Ingredients of Hawaii (Images: Flickr members cv47al, Steve took it, and clairity licensed under Creative Commons)
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