Whilst developing compositions for my final illustrations, I’m still reading up on the way of life in Inuit communities.
One of the things I find most enjoyable to do with friends and family is to cook and eat. However somehow, after reading these recipes found in articles from the museum collection, I don’t think I would feel the same way living as an Inuit person from Pond Inlet:
Ingredients for the above recipes range from whale, to melted fat and intestines, to drops of animal blood. The idea of Udjuk (Square Flipper Seal) for my dinner or Uncle Annowalk’s Nirukkaq dip starter (made from the contents of a caribou stomach) sounds revolting to me!
However, I am utterly impressed. These recipes show yet another way in which Inuit people tried not to waste any part of the animal once hunted down. Something done a lot and taken for granted in the food industries today.
Perhaps we should be getting more like Heston Blumenthal with our recipe creations but by adopting resourcefulness to our culinary inventions!
Maybe in a few generations ahead we will be seeing Inuit cuisine restaurants as all the rage – what do you think?