A FOOD TRADITION

Inuit Cuisine

Inuit cuisine developed across the Arctic regions of Canada and is grounded in seasonal harvesting, hunting, fishing, and food sharing. Ingredients vary by region but commonly include caribou, seal, whale, walrus, Arctic char, trout, geese, berries, and edible plants. Traditional techniques include raw or lightly prepared serving, boiling, drying, fermenting, smoking, and storing food for winter, with modern kitchens adding baking and frying. Examples include muktuk, igunaq or fermented meat preparations, and Arctic char served smoked, dried, or cooked. Inuit foodways differ substantially among communities and should be understood in relation to climate, mobility, local ecology, and cultural protocols.

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