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dc.contributor.authorSustainable Development Working Group (SDWG)
dc.contributor.editorArctic Council Secretariat
dc.date.accessioned2017-05-11T20:38:14Z
dc.date.available2017-05-11T20:38:14Z
dc.date.issued2017-05-11
dc.identifier.urihttp://hdl.handle.net/11374/1926
dc.descriptionOver millennia, Arctic Indigenous People' culinary traditions and food culture have nourished peoples, enriched communities, bound generations and embodied the very essence of 'sustainability'. Indigenous food production and processing systems ensured that by connecting to the deep cycles of the seasons, sun and moon, and their specific ecological niches, and their rich knowledge, herders, hunters, fishers and gatherers could sustain human and animal life over thousands of years. This is not 'Traditional Knowledge' constructed in the form of a declaration or political statement. This is ancient knowledge enacted in the everyday.en_US
dc.description.abstractThis is a book about the fabulous abundance and diversity of food in the Arctic. While many think of the Arctic as a place of harsh climate and scarcity, in fact the Arctic hosts an extraordinary food culture, built on 10,000 years of knowledge, and intergenerational knowledge transfer. The Eallu cookbook won the prize for Best Cookbook at the 2018 Gourmand awards.en_US
dc.language.isoenen_US
dc.publisherSustainable Development Working Groupen_US
dc.subjectEALLUen_US
dc.subjectSDWGen_US
dc.subjectFairbanks Ministerialen_US
dc.subjectTraditional Knowledgeen_US
dc.subjectTLKen_US
dc.subjectFood Cultureen_US
dc.subjectCookbooken_US
dc.subjectIndigenous Peopleen_US
dc.titleEALLU; Indigenous Youth, Arctic Change & Food Cultureen_US
dc.title.alternativeFood, Knowledge and How We Have Thrived on the Marginsen_US
dc.typeBooken_US


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