A FOOD TRADITION

Alaska Native cuisines

Alaska Native cuisines encompass diverse foodways of Iñupiat, Yupik, Unangan, Dene, Tlingit, Haida, Tsimshian, and other peoples across Arctic, subarctic, coastal, and interior environments. Salmon, whitefish, seal, whale, caribou, moose, berries, roots, seaweeds, and other gathered foods are important in different regions. Characteristic practices include drying, smoking, fermenting, freezing, rendering, steaming, and cooking in earth ovens or over fire. Examples include dried salmon, akutaq, and muktuk, though no short list represents all communities. These cuisines are distinct from the broader lower-48 Indigenous category because of their environments, species, and cultural histories.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.