Sense of Place: The Flavors and Ingredients of Alaska

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)