Sense of Place: The Food and Cuisine of Alaska
While the need for food that fuels is paramount in Alaskan cuisine, that doesn’t necessarily mean a sacrifice in flavor! Cooks make use of what’s available, often brightening a meat-centric dish with berries, tender greens, and warming spices. Take a look!
Since the Gold Rush toward the end of the 1800’s, Alaska has been less isolated and residents have been able to supplement their diet with dried beans, grains, cured meats, and canned foods. Barley proved to do well in the Alaskan climate and became a primary starch. Of all the regions of the United States, it’s interesting to note that Alaska is probably the only one that did not include corn as traditional dietary staple.
Also, before the Gold Rush and the introduction of the oven, most food were either eaten raw or it was smoked for preservation. These days, you’ll find a lot of braised preparations and slow-simmered stews.
What other dishes do you have to add?