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Cooking, Canadian--Nunavut style

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    • Cooking, Nunavut
    • Nunavut cooking
  • Sources

    • found: Work cat: McCluskey, Kerry. Niam, cooking with kids, 2019:p. 3 ("These recipes were developed to keep the steps uncomplicated and the ingredients simple. They are basic, flexible, and can easily tolerate substitutions subject to availability of ingredients in Nunavut communities. Cooks can choose whatever Inuit country food they have access to, including seal, caribou, muskox, moose, or whale meat") back cover ("All the ingredients are readily available in Nunavut communities [...] learn how to create the perfect palaugo (a delightful hybrid of pogos and palaugaaq, traditional Inuit bannock)")
    • found: Canadian Living website, viewed on January 7, 2020:Cross Canada Cooks: Nunavut ("About 85 per cent of Nunavut's population is of Inuit descent, so the territory's culture is strongly tied to Inuit culture and traditions. And food is no exception. For generations, the Inuit relied on the land and surrounding waters for sustenance; they hunted, fished and gathered seasonal plants. In Nunavut, the term "country food" is used to describe any food that the land supplies, including caribou, Arctic char, salmon, musk ox, seal, whale, seafood (including clams and mussels), Arctic hare and ptarmigan. There are also some edible leaves, grasses and berries. These days, southern staples -- fresh fruits, fresh vegetables and canned or processed foods -- are flown in and readily available. They tend to be expensive and are often not top quality, so more than 70 per cent of the adults in Nunavut still harvest and eat country food. Country food is usually enjoyed frozen and/or raw, dipped in a variety of sauces. Today, soy sauce is a favourite, but diners also enjoy traditional sauces made from caribou or seal. Menus also include many types of dried fish and meat, which offer contrasting textures and flavours.")
  • Change Notes

    • 2020-01-07: new
    • 2020-04-16: revised
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